New subscriber from England. Would you ever make this soup using stock instead of plain water?,I’m going to have a go, I have Pearl Barley always, Amd also spelt.
Hi Lynne, sorry for such a late reply - it is just RUclips does not always shows all the comments and I just seen yours - yes, it will work with the stock , traditionally and this is very traditional old Armenian recipe it is made with water - and if you use fatty yogurt it is quite rich. I did use pancake batter there on occasion.... Hope this reply is not too late....
I notice you added salt but did not say how much to add. That is a huge pot of soup (abour). How many people are you cooking for? Did you add any pepper? Also, you never said how much coriander (or tarragon) to add. Also, you said "don't use your best organic yogurt, use the cheap stuff" but then later you said "for a richer taste, use full cream yogurt. Make up your mind, which one should we use for best results? Also, you said "go easy on the mint as it is intense", but then it looks like you added quite a lot. How much is too much? But, Overall, Nice job, Thank you for the recipe!
Hi sorry to say never measured salt - to taste- I suppose - as you like , no pepper definitely , coriander I can tell you - 30 g ! Hope it helps - I find it hard to cook small portions particularly soups !! -))) I should scale down really
Oh sorry did not reply to all of your questions- cheap yougurt here costs the same full fat or semi scummed or fat free - tarragon and mint add carefully as they are intense - for a pot like this half of table spoon ! This is dry ones , the fresh one a bit more of course - again it all depends on your personal taste - try and see
@lisawinfield543yes that is tight ! I cook a lot and aboor is one of my fall time favourites- will cook cook it today as it happens with dzavar - I brought from Armenia- wheat kernels
Your smily face has added another kind of spice into your deliciouc yoghurt soup. Thank you!😊
Hope you enjoy
Looks very comforting and homely!
Thank you for this video - I definitely will try this dish when I am in Armenia next time
New subscriber from England. Would you ever make this soup using stock instead of plain water?,I’m going to have a go, I have Pearl
Barley always, Amd also spelt.
Hi Lynne, sorry for such a late reply - it is just RUclips does not always shows all the comments and I just seen yours - yes, it will work with the stock , traditionally and this is very traditional old Armenian recipe it is made with water - and if you use fatty yogurt it is quite rich. I did use pancake batter there on occasion.... Hope this reply is not too late....
No no broth. Maybe for chicken soup but not spas
Looks so good. Iraqi Christians cook this dish but we add chopped swiss chard to it too !
you can do all sorts - although it is not n the actual recipe - which s very traditional - i do add sometimes spinach....
My family made this all the time. Grandma would never buy yogurt!
I love ❤️ your accent. 🐭
I notice you added salt but did not say how much to add. That is a huge pot of soup (abour). How many people are you cooking for? Did you add any pepper? Also, you never said how much coriander (or tarragon) to add. Also, you said "don't use your best organic yogurt, use the cheap stuff" but then later you said "for a richer taste, use full cream yogurt. Make up your mind, which one should we use for best results? Also, you said "go easy on the mint as it is intense", but then it looks like you added quite a lot. How much is too much? But, Overall, Nice job, Thank you for the recipe!
Hi sorry to say never measured salt - to taste- I suppose - as you like , no pepper definitely , coriander I can tell you - 30 g ! Hope it helps - I find it hard to cook small portions particularly soups !! -))) I should scale down really
Oh sorry did not reply to all of your questions- cheap yougurt here costs the same full fat or semi scummed or fat free - tarragon and mint add carefully as they are intense - for a pot like this half of table spoon ! This is dry ones , the fresh one a bit more of course - again it all depends on your personal taste - try and see
Armenians never cook small amounts of anything! 😂
It keeps well in the frig and when someone knows you've made aboor, they are at your house to eat 💕
@lisawinfield543yes that is tight ! I cook a lot and aboor is one of my fall time favourites- will cook cook it today as it happens with dzavar - I brought from Armenia- wheat kernels
Wooden Spoon would be better..
💗😊
Ինչ ձավար դա անգլերեն չի խոսում էք լրիվ անգլերեն խոսեք
eto perlovka - zavar chunem Angliaum -))
She's doing the best she can! She's on RUclips, what are you doing for us ?