Spas - a simple and delicious recipe with step-by-step photos. Spas - Armenian fermented milk soup Armenian spas soup with kefir

Fermented milk spas or, as it is also called, tanapur, which means tan soup, has been one of the most popular first courses in Armenia since ancient times and to this day. It is prepared from matsoni and a special type of wheat – dzavara. Depending on the time of year, this soup is served hot or cold. Spas is very useful for digestion. It can be served both at the beginning of the feast and at the end. In addition, tanapura is an excellent hangover cure.

The basis of spas is a popular fermented milk product in Georgia and Armenia - matsoni. It tastes like natural yogurt. The second important component of the soup is dzavar, which looks like pearl barley. In fact, it is a small grain wheat that grows in the mountains of Armenia. In some cases, dzawar is replaced with rice.

To prevent matsoni from curdling during cooking, you must add an egg to it. The consistency of tanapura can be adjusted to your taste by adding a little flour or changing the ratio of matsoni and water. If the matsoni is sour, then it can be sweetened by adding a few tablespoons of sour cream. To improve the taste and aroma, sauteed onion or green onions, butter and cilantro.

Ingredients:

1. Matsoni – 450 ml;
2. Water – 450 ml;
3. Dzavar – 150 g;
4. Egg – 1 pc.;
5. Flour – 2 tbsp;
6. Cilantro – 1 bunch;
7. Onion – 1 head;
8. Butter– 75 g;
9. Salt – 1 tsp.

How to cook Armenian soup saved

Cooking dzawar takes the most time. To speed up the process, it is customary to soak the cereal overnight in cold water. The next morning, the swollen wheat is rinsed and boiled until tender for 30-40 minutes over low heat.

In a separate container, mix the egg and flour. Flour is an optional ingredient. It is only needed to thicken the soup. But without an egg you won’t be able to save it. It will simply curdle when it boils. Beat the egg and flour with a whisk until smooth.

Add matsoni. You can mix it with two tablespoons of sour cream.

Pour in water room temperature. The ideal ratio of water and matsoni is 1:1, but it can be changed in one direction or the other as desired.

Melt half the butter in a frying pan. Mix it with finely chopped onions.

Sauté until transparent and a slight blush appears.

Pour the dzavar porridge with tan, stir and place on medium heat.

Until the spas boils, you need to stir it from time to time to prevent it from curdling. After boiling, there is no need to stir. Cook tanapura for 10 minutes on low heat. Add sautéed onions and remaining butter. Add salt and cook for another 5 minutes.

From such a quantity of products you can cook savior for 4-5 people.

Armenian spas on matsoni - recipe with photo:

To prepare spas, you need to rinse and soak the wheat in boiling water overnight. Sometimes it is replaced with blgur or rice, or, in extreme cases, with pearl barley.


The next day, the swollen wheat will be much softer, and therefore the cooking time will be significantly reduced. In the same water in which the cereal was soaked, it must be put on fire and cooked until all the grains open. Then pour the remaining liquid into a separate container and let cool.


In the meantime, you can prepare the onion fry. To do this, finely chopped onions are sautéed in small quantity butter or ghee (half serving - 25 g) until light golden brown. If you want to make it dietary, then onions and butter can be completely excluded from the recipe.


Pour flour into the cooled cereal and mix so that there are no lumps left.


Then add the egg and mix again until smooth.


Now you need to add matsoni to the wheat and mix. If it is too sour, then add 1-2 tablespoons of sour cream. Matsoni can be replaced with kefir.


After this, add the onion frying with oil.


Now you need to dilute the matsoni with water. To do this, you can use the water left after cooking wheat. Supplement the missing volume with chilled boiled water. Depending on the thickness of the matsoni, the amount of added water is adjusted. The spas should not be too liquid. Then place it over medium heat and bring to a boil, stirring frequently. The more the spas heats up, the more often it needs to be stirred so that the matsoni does not curdle. After boiling, continue cooking without stirring over low heat. After 10 minutes, add oil, salt and remove from heat.


When serving, sprinkle the Armenian soup, spas, with finely chopped fresh cilantro. You can replace it with dried, and also add a little mint.

This Armenian soup has two names. One, actually Armenian, is tan-apur, which roughly translated means “matsun-based soup.” The second name by which he is known in Russia is “saved.” Some time ago the magazine “Around the World” wrote about the origin of the Russian name. It is assumed that in the harsh winter in the mountains, an Armenian family saved a detachment of Russian Cossacks by feeding them this very soup.

As far as I can tell, this is the only source that interprets the Russian name for soup in this way. I have no reason to doubt its reliability, although, of course, two independent sources are better than one. Let's take this as a working version.

What is absolutely indisputable is that tan apur has two main ingredients: boiled Armenian cereal dzavar and the aforementioned matsun, or matsoni. There are also two ways to serve this soup: cold in summer and hot in winter. In the first case, “saved” is somewhat vaguely reminiscent of our okroshka.

I compared the soup with okroshka also because matsun is very sour, which makes it similar to homemade bread kvass. Out of habit, both seem quite unusual.

Tan-apur, aka Spas: Armenian matsun and dzavar soup

Why was I honored to prepare Armenian soup? It's very simple. As I told you the other day, I was experimenting with dzavar, and “spas” is the most frequently mentioned recipe with this grain.

Later and without any recipe, I found another best way dispose of the dzavar. You can use Armenian cereals as... Such salads are not only tasty, but also extremely healthy.

Returning to the Russian name for matsuna soup, I would like to note that after the excesses associated with the long May holidays, such a soup will definitely not hurt to restore strength. In this sense, its name can be taken literally.

Ingredients:

• 250 ml matsuna (matsoni);
• 250 ml water;
• 125 gr. boiled dzavar cereal;
• 30 gr. butter;
• cilantro.

Pour matsoni and water into the pan. Bring to a boil, add boiled cereal and, stirring constantly, cook for 10 minutes.

Armenia is proud not only of stunning nature and friendly people, but also of amazing cuisine that you want to discover again and again. Armenian soup is especially popular among connoisseurs. Tanov Singapore has the original taste. It is eaten after large feasts and is recommended for children, as well as for those who watch their figure. This dish is based on wheat, kefir, onions and herbs. We will tell you more about the recipe below. Now Armenian cuisine is gaining momentum in cafes and restaurants different countries world, and the first courses, despite the ease of preparation, turn out to be satisfying and truly tasty.

Do you suppose that only representatives of this people can prepare Armenian soups? Not at all, the process is so simple that even those who don’t like to tinker with complex dishes can do it. Every soup has traditional recipe and modern, somewhat simplified. We will focus on the first option. It is he who is considered classic and carries through the centuries.

Armenian soup khash

Since ancient times, Armenian khash was considered a dish of the poor. After the ritual sacrifice of a ram, its legs, stomach and offal were given to the poor, who prepared a rich broth from it. This can satisfy your hunger for the whole day. That’s why it’s customary to serve it for breakfast. Garlic, which is included in the composition, protects against diseases and colds, and greens grow in abundance - that’s why they put it and now put it, as they say, from the heart. Traditional Armenian khash is made exclusively from lamb or beef legs; you can add part of the stomach, but this is not necessary.

For the soup you need the following ingredients:

• beef or lamb legs - about a kilogram;
• part of the stomach, also called tripe - half a kilo;
• herbs (parsley, basil, dill, cilantro) - at least 200 grams;
• a couple of heads of garlic;
• salt and bay leaf to taste.

Details step by step recipe preparing khash soup looks like this:

1. Soak your feet and stomach, pour cold water over them for a day;
2. Boil the legs and tripe until fully cooked;
3. Grind the garlic with salt and add to the broth;
4. Coarsely chop the meat and return to the water;
5. Finely chop the herbs and place in a deep plate;
6. Pour broth with meat over herbs;
7. Serve hot.

This dish gives you a feeling of fullness due to its richness. The soup is very high in calories, so it is not suitable for those on a diet. Energy value the legs and scar are significant. It is advisable to eat khash all winter to stay healthy and active. It's better to do this in the morning to get enough. Ordinary pita bread goes perfectly with the dish.

Armenian saved

They say that soup saved – this is a national Armenian trait. Everyone should try it at least once in their life. What’s special is that tanov apur is served cold, it perfectly quenches thirst, and is good for the immune system and stomach.

To prepare Armenian spas, you will need:

• matsun or kefir – 1 liter;
• water – 1 liter;
• wheat grains – 100 grams;
• butter – 30 grams;
• one raw egg;
• wheat flour - a teaspoon;
• cilantro;
• mint;
• salt.

The exact Armenian spas recipe looks like this:

1. Soak the grain in water overnight;
2. In a separate saucepan, beat the egg with flour and salt;
3. Pour the resulting kefir and break up all the lumps;
4. Add water;
5. add the swollen cereal;
6. Place the dish on the stove, but do not bring it to a boil - it will curdle;
7. fry the onion with butter in a frying pan;
8. Add to soup;
9. Add cilantro and mint;
10. Remove from heat and cool to room temperature.

You need to cook saved exactly according to the recipe, otherwise nothing will work.

Kolik

The simplest Armenian soup kololik. Its preparation does not take much time and effort, and the cook gets complete pleasure in the process. Roll yourself some meat balls and that’s it. After all, a kololik is literally a bun. Soup with koloboks.

In order to make this Armenian first course, you will need:

• lamb meat - half a kilo;
• semolina - about 3 tablespoons;
• butter - a tablespoon;
• 2 chicken eggs;
• potatoes - 4 pieces;
• 3 tablespoons rice;
• a little tomato paste;
• any greens;
• salt.

To prepare kololak, follow the instructions:

1. Cook the meat and cool it;
2. Save the broth - you will need it later;
3. Make minced meat;
4. Mix the minced meat with the egg and flour, roll into balls;
5. Prepare the filling from rice, fried onions and herbs;
6. Place a spoonful of filling in the center of each ball and seal tightly;
7. Place the balls in the broth, add coarsely chopped potatoes and tomato paste;
8. The dish is served only hot and garnished with fresh onions.

Lobahasha

This soup can be made vegetarian or not. It depends on what broth you take for it.

For lobahasha with beans, take:

• red beans - 2 cups;
• onions;
• half a glass of walnuts;
• a tablespoon of flour;
• butter – 50 grams;
• herbs and spices to taste.

You need to boil the beans in water and cool them. Chop the nuts and fry the flour in a dry frying pan. Divide the beans into 2 equal parts - puree one, and leave the other in its original form. Add broth to the flour, fry the onion in oil, chop the herbs and combine all the ingredients. Bon appetit.

Wake up Singapore

The famous and delicious vospi apur is prepared from the following products:

• lentils - you need a glass;
• potatoes;
• beef - half a kilo;
• prunes – 100 grams;
• wheat flour;
• lamb fat;
• carrots;
• Luke;
• herbs and spices.

Boil the meat, add potatoes to the broth, fry finely chopped carrots and onions in fat, add prunes and water, lentils, then flour to thicken. When the potatoes are cooked, the previously prepared ingredients and herbs are added to them.

Krchik

Armenian krchik is a soup made from sauerkraut. Armenia is considered the birthplace of this creative dish.

The preparation is simple:

• take half a kilo of sauerkraut;
• potatoes;
• tomato paste;
• oil;
• green;
• dried apricots;

Fry the onion and add it sauerkraut, tomato paste and dried apricots, add water and bring to a boil, reduce heat and cook for another 20 minutes. Sprinkle with herbs and serve.

Conclusion

Armenian soups are extremely tasty, yet as simple as possible. They will become the signature dish of any feast and will not take up much of the hostess’s time. The main thing is to put your soul into it. Then the taste will be as it should be.

According to legend, in the 19th century, thanks to the Russian Cossacks, the word “bistro” appeared in France. But that's not all! The Cossacks also contributed to the Armenian language: in this country, too, thanks to them, traditional soup tan apur received a new name - saved.

They say that one night Russian Cossacks knocked on an Armenian house in the Kars region (now the territory of Turkey). Cossack regiments were constantly stationed in Transcaucasia in the 19th century after the Russian-Turkish wars. The Cossacks were very hungry and very cold: in winter in this mountainous area there could be frosts down to -30 °C. According to the immutable laws of hospitality, the host offered the unexpected guests a plate of hot food. hearty soup, which has long been prepared in every Armenian home. The Cossacks ate soup, thanked the owner and said: “You saved us, brother, you just saved us.” Since then, the traditional Armenian soup tan-apur has another name.

“Apur” means “soup” in Armenian, and the word “tan” refers to the fermented milk base of the matsun drink. Matsun in Armenian cuisine is a universal product. To prepare it, milk is heated to +40 °C, the starter is added and kept warm. So it turns out useful product, reminiscent of yogurt or Bulgarian jelly mlyako. In villages it was stored in clay jars for about a week. Kamats matsun is also prepared from matsun, which is similar in appearance to soft cottage cheese. It is eaten in Armenia for breakfast with warm flatbread, honey, nuts, mulberry sauce, or served as a light snack. Butter, karag, is also whipped from matsun. The remaining whey, tan, is drunk or boiled, then squeezed and dried in the sun, obtaining very sour and salty Chorotan cakes. They retain their beneficial and taste properties for a long time. These cakes are prepared for future use so that, if necessary, you can fill them with warm water and get another version of the liquid base for tan-apura.

Traditionally, the soup was cooked in a cast iron pot in a tonir oven (this is a hole dug in the ground with walls lined with stones and hot coals at the bottom). Such a stove used to be in every peasant house in Armenia. The famous Armenian lavash, which is usually served with tanapur, is also baked in tonir. And if the pita bread is dry, you can crumble it into soup.

Fermented milk matsun is the basis of tan-apur, to which flour and wheat are necessarily added, the main components of the diet of Armenians since ancient times and another symbol of hospitality. And finally, the egg - also an obligatory ingredient in the soup - was a symbol of the revival of life and prosperity: they broke it on the forehead of a bull fresh egg before starting plowing, expecting a rich harvest.

Today tan apur is still one of the favorites Armenian dishes. It warms both the heart and the stomach. After trying the soup, you will definitely want to thank the owners from the bottom of your heart.

Armenian tan-apur (saved soup)

RECIPE

How many servings: 4
Cooking time: 50 minutes
Calorie content per 1 serving: 545 kcal

Wheat dzavar- 200 g
Matsun- 500 ml
Water- 1 l
Egg- 1 pc.
Wheat flour a - 100 g
Cilantro- 100 g
ButterO- 100 g
Sour cream- 2 tbsp. spoons
Salt- ½ tbsp. spoons

1. Wash the wheat and boil for half an hour over low heat. Place matsun and sour cream in an aluminum pan, add raw egg and flour.

2. Mix everything thoroughly. Fill with water at room temperature. Put on the fire and stir continuously so that the soup does not burn.

3. Bring to a boil, add boiled dzavar. Leave for 3-5 minutes over low heat, stirring constantly - this way the mass will not curdle and lumps will not appear. Put butter.

4. Add salt, remove from heat and add finely chopped cilantro. Serve hot or cold.