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 onions or green onions, butter and cilantro are added to Armenian spas.
Ingredients:
- Matsoni – 450 ml;
- Water – 450 ml;
- Dzavar – 150 g;
- Egg – 1 pc.;
- Flour – 2 tbsp;
- Cilantro – 1 bunch;
- Onion – 1 head;
- Butter – 75 g;
- 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 at 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.
Spas is one of the most popular soups in Armenian cuisine. Prepared with the fermented milk product matsoni (matsun). Extraordinary yummy! Hurry up to replenish your culinary treasury with another recipe for Armenian cuisine.
The national cuisine has many first courses based on fermented milk products. Spas is prepared with matsoni (matsun) - a thick fermented milk drink that tastes like kefir. This soup is considered healing among Armenians. It restores strength and immunity, and is useful for hypertensive patients, as it reduces blood pressure. Spas is the best pill for hangovers and high fever. In cold winters it is served hot, and in the summer heat it is cooled, and it is wonderfully refreshing and protects against overheating.
Spas fermented milk soup - ingredients
For 5-6 servings of Armenian spas you will need:
- 3 glasses of matsoni;
- 1.5 glasses of drinking water;
- 1 egg;
- 120 g bulgur or rice;
- 2 onions;
- 1 tbsp. heaped spoons of flour;
- 70 g butter;
- 30 g fresh cilantro;
- salt to taste.
The recipe for making Armenian soup was saved
- Before preparing salsa, bulgur or rice should be soaked in very hot water overnight. In the morning, rinse the grains and cook until the grains are soft. Strain the broth into a separate bowl.
- Fry onions in a frying pan - in butter, you can use melted butter. Fry the onion until light golden brown. If the soup needs to be made completely dietary, frying should be excluded. Then the onion is removed from the ingredients altogether.
- Next, add flour to the cooled bulgur or rice and mix well so that there are not even small lumps. Pour the egg into this mixture and mix again. You can add a couple of spoons of matsoni. And then fried onion with butter.
- In a separate bowl, dilute the matsoni with drinking water to the desired consistency - for example, like diluting kefir for okroshka. For dilution, you can also use a decoction strained after cooking the cereal. But keep in mind that the savior should not be too liquid.
- Next, move the pan with matsoni to the stove over low heat. Place the mixture of cereals and onions there. Boil, stirring all the time so that the fermented milk drink does not curdle. Cook for 3 minutes, then reduce the heat to the lowest setting and continue to simmer the Armenian soup for about ten minutes, add salt.
- Pour into bowls and sprinkle with chopped cilantro. And if desired - hot ground pepper. If you serve it cold, then instead of cilantro it is better to put a little mint. Bon appetit!
Spas - soup with matsoni, popular in Armenia
Video recipe: classic soup with matsoni
Recipe for summer Armenian salsa from the “Beautiful Armenia” channel.
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 a small amount of butter or ghee (half a 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 you need to put it on 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. 
Delicious kefir soup can be not only cold and summer. In addition to the well-known light okroshka, hearty hot first courses are prepared on a fermented milk basis.
This collection of recipes will help out at any time of the year. You will learn how to prepare quick lunches and dinners without cooking and find out what kefir delicacies they pamper their hungry men in other countries. Perhaps some combination of products will seem unusual, but do not rush to dismiss ideas without trying them.
Cold kefir soups
Soups made from kefir are attractive due to their light sourness, freshness and cooling effect. They make it easier to endure the heat, there is no thirst and no feeling of overeating.
General cooking rules
It is not necessary to cook strictly according to recipes. Don’t be afraid to add your own flavors to cold kefir soups and remove those ingredients that you don’t like or cause allergies. But there are general rules that one should adhere to:
- To lose weight, choose kefir with minimal fat content or low-fat. For a more satisfying lunch, fermented baked milk or full-fat yogurt are suitable.
- To obtain a liquid consistency, kefir soup is diluted with mineral or boiled (cold) water. Some people use liquid fermented milk drinks, for example, tan - salted and carbonated.
- It is better not to boil beets and potatoes, but to bake them in the oven. This way, more vitamins and beneficial elements will be preserved, and the taste will be richer and more natural. You can bake it in a special bag or foil.
- All products must be cooled - do not pour kefir over hot and warm vegetables.
- Eat two cooking methods– immediately dilute the filling with the base in a saucepan or mix the ingredients into a salad, and then arrange them on plates and pour kefir over them. The second method is more convenient, as it allows you to adjust the thickness of each portion separately.
- Prepare fermented milk soups for one serving. The next day they are not as tasty and may turn sour.
Popular soup for weight loss
The simplest kefir soup for weight loss is prepared with grated cucumber. Just grate a small fresh cucumber, chop the greens and pour in low-fat kefir to get the desired consistency. Pepper to taste, add your favorite spices. It’s better not to add salt, but if you really want to, add a little salt sea salt.
When you don't have time to cut, grind everything in a blender. If there is no cucumber, you can only use greens. But take more of it and in a wide assortment - onions, parsley, dill, basil, cilantro.
It is recommended to do one fasting day per week on light soup. On other days, you need to stick to proper nutrition and not overload your body with fatty and high-calorie foods. In this mode you can really lose weight.
Dessert soups with kefir for the mood
Sweet soups made with kefir are an ideal alternative to high-calorie desserts. They can be eaten instead of dinner or served as an afternoon snack, just like delicious ones.
To prepare berry kefir soup Mix half a liter of fermented milk drink, two tablespoons of honey and cottage cheese in a blender. Pour the resulting mixture over fresh berries - blueberries, strawberries, wild strawberries or raspberries. Sprinkle with ground nuts.
If you don’t have fresh berries, try this recipe:
- Boil 50 g of pitted prunes in half a liter of water and leave in the broth until completely cool. Strain, do not pour out the broth! Cut the prunes into pieces.
- Cut 300 g of fresh apples into beautiful cubes or strips.
- Grind 100 g of soft cottage cheese with a liter of kefir to obtain a homogeneous mixture.
- Mix apples and prunes, pour kefir-curd mixture, add broth to desired thickness.
Refrigerate. Serve in a beautiful transparent bowl. Garnish with mint.
Sweet soup with rhubarb made with kefir is suitable for those who want to break their diet, but not get carried away with unhealthy sweets.
- Wash 100 g of rhubarb stems, cut into 2 cm pieces and boil in sugar syrup of half a liter of water and 10 g of sugar. Don't overcook it! Cool in the refrigerator.
- Mix cold syrup with half a liter of kefir (cold).
- Add 10 g lemon zest to taste.
- Pour over cooled rhubarb.
- Sprinkle with ground cinnamon when serving.
We hope that this selection will help you in creating a light menu for spring and summer. And if you want to lose weight, then do not give up kefir dishes in winter. Save the link to the article so that it is always at hand.
If you have your own signature recipe for dessert, hot or cold soup with kefir, share it in the comments. Other readers of the online magazine “Women’s Hobbies” will be grateful to you.
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, hearty soup, which has long been prepared in every Armenian home. The Cossacks ate the 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. This produces a healthy product that resembles yogurt or Bulgarian jelly. In villages it was stored in clay jars for about a week. Kamats matsun is also prepared from matsun, which looks like 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.
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INTERVIEW
At least once a week. This is one of the most popular and healthy homemade soups. Depending on the season, it is served differently: in winter - hot, and in summer - cold. He something different from other soups? The consistency is a lot of liquid. Less wheat is added to the summer version of tan-apura. Other soups in Armenia are prepared very thick and rich. Sometimes they resemble a stew of meat, vegetables and cereals. Why doesn't fermented milk matsun curdle when boiling? A raw egg added to soup does not allow this to happen. As a last resort, tan apur can be cooked without flour, which adds thickness. But the soup won't work without an egg. Each of its ingredients has a special purpose. Flour and dzavar wheat (it looks a little like barley, but tastes different) add richness, sour cream - sweetness, butter - creamy taste, herbs - aroma. |
Is tan apur often eaten in Armenia?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: a fresh egg was broken on the forehead of a bull before plowing, expecting a rich harvest.
Today tan apur is still one of the most favorite 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.
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