Matsvnis Supi

Ingredients

• 1½ lbmatsonior full-fat plain yogurt, whisked smooth
• 2½ cupswaterfor cooking the rice and thinning the matsoni
• 1¾ ozricerinsed
• 2onionfinely diced
• 1¾ ozbutterfor sautéing
• 1eggbeaten, for binding
• 2 tbspwheat flourfor binding, mixed with egg or cold water
• 2 clovesgarlicpressed
• ½ ozCorianderfinely chopped
• ⅓ ozdillfinely chopped
• ½ ozmintfinely chopped
• ⅓ ozparsleyfinely chopped
• saltto taste
• black pepperfreshly ground, to taste

Method

1. Soften the onionsIn a soup pot, gently cook the finely diced onions in the butter over medium heat until translucent. You want them soft, but without any colour.
2. Parcook the riceIn a small pan, cook the rinsed rice in part of the water until almost done, so it still has a little bite. Tip the rice and its cooking water into the pot with the onions.
3. Mix yogurt and bindingWhisk the matsoni with the rest of the water until smooth. Stir the flour into the beaten egg until there are no lumps, then whisk it thoroughly into the yogurt mixture.
4. Pour in the yogurtSlowly pour the yogurt mixture into the pot with the onions and rice, stirring constantly as you go.
5. Heat gently and steepBring the soup up to just below a simmer over low heat, stirring all the while, then let it sit at that heat for 5 to 10 minutes without letting it actually boil. This keeps it silky and lets the rice finish cooking.
6. Stir in the garlicStir the pressed garlic into the soup.
7. Add herbs and seasonStir in the coriander, dill, mint and parsley, season with salt and freshly ground black pepper, and take the pot off the heat.
8. Serve warm or coldLadle the soup into bowls while it's warm, or let it cool and enjoy it cold.

Tips and variations

For a fuller flavour, use vegetable or chicken stock instead of water, and you can thin the matsoni with milk too. Instead of the whole egg, try just a yolk, stirred in once the pot is already off the heat; some people skip the flour altogether. You can also sweat the rice raw with the onions rather than cooking it separately, and oil can stand in for the butter or go alongside it. The garlic has two lovely alternatives: sizzle it in butter with a little paprika and stir it in at the end, or crush it together with the herbs and salt. Tarragon and spring onion are both great additions. Serve with lavash, and on hot days simply have the soup cold.