Buttermilk soup

Name: Buttermilk soup - Anca M.
Ingredients: 4 bunches of white and red lambs quarters; 3 buckets of yogurt of 900 g; 1 bunch of dill; 2 large onions

Soups - Buttermilk soup by Anca M. - Recipia

Beaten milk soup is one of the cold recipes I make in the summer, especially on very hot days. It is a traditional soup from the Prahova area, made with slightly boiled orach, yogurt, dill, and sautéed onion. It is served cold, directly from the refrigerator. The quantities below are what I use; for the first attempt, they can be reduced to one-third. Quick info Total time: not specified; the soup must cool completely before adding the yogurt and serving Preparation time: not specified Cooking time: 1-2 minutes for orach, plus the time needed to sauté the onion Servings: the exact number is not specified; the amount is for a large pot Difficulty: easy Recipe type: cold summer soup with orach and yogurt Ingredients 4 bunches of white and red orach 3 containers of yogurt, each weighing 900 g 1 bunch of dill 2 large onions Approximately 1 liter of water Salt, to taste A little oil, for sautéing the onion Orach can be used in a mix, white and red, as available. The yogurt is added only after the orach juice has cooled completely. Preparation method 1. Prepare the orach Clean the orach, wash it well, and cut the leaves into strips. It does not need to be cooked for long, as it softens quickly and retains its flavor better if left only a little in boiling water. 2. Boil the orach Put approximately 1 liter of salted water in the pot where you will prepare the soup. When the water starts to boil, add the cut orach. Let it boil for 1-2 minutes, then take the pot off the heat. At this stage, the orach should only soften. Do not continue boiling beyond the indicated time, as the leaves will become too soft. 3. Let the soup base cool Wait until the orach juice is completely cold. This step is important before adding the yogurt. If the yogurt is added to a hot mixture, the texture of the soup may suffer. 4. Add the yogurt and dill When the orach and juice have cooled, add the yogurt. Wash the dill, chop it finely, and put it in the pot. Mix well and adjust the soup with salt. Taste before adding more, as the water in which the orach boiled was already salted. 5. Prepare the onion Clean the two onions and chop them finely. Heat a little oil in a pan and sauté the onion until it is well browned and takes on a brown color, similar to the onion used in mashed beans. The onion should be browned but not burnt. Its color and the flavored oil contribute greatly to the final taste of the soup. 6. Add the onion to the soup Pour the sautéed onion, along with the oil from the pan, over the soup. Gently mix so that it distributes throughout the pot. Put the soup in the refrigerator and serve it cold, especially on hot days. Why I make the recipe often It is a simple dish, suitable for summer, served cold and does not require much cooking time. The orach is boiled very little, and the rest of the preparation consists of mixing the ingredients and sautéing the onion. I also like it because it is flexible. If I do not have enough orach, I can use beet leaves or zucchini. The large quantity is suitable when cooking for several people, but the recipe can be easily reduced to one-third for testing. Tips and variations Tips Cool the orach completely before adding the yogurt. Do not rush this step, especially if the yogurt is cold and thick. Wash the orach well before cutting, as the leaves may retain dirt between the veins. Do not boil the orach longer than necessary. One or two minutes are sufficient. Sautéing the onion should be done over medium heat. If it burns, the bitter taste will be felt throughout the soup. Add salt gradually and check the taste after you have added the yogurt and dill. Substitutions Instead of orach, beet leaves can be used. They are prepared in the same way: cleaned, washed, cut, and briefly boiled in salted water. Another option is with one or two zucchini. The zucchini are peeled and seeded, then cut into cubes before being added to the boiling water. Variations Along with the onion, a crushed garlic clove can be added to sauté. The garlic is added to the pan together with the onion and cooked until the onion is browned. For a smaller pot, the quantities can be reduced to one-third. This is a suitable proportion for the first attempt or when you do not want to prepare a large quantity. Serving ideas The soup is served cold after it has been in the refrigerator. It does not need additional garnishes. It is suitable as a lunch dish on hot days or as a cold dish in a summer meal. Frequently asked questions Can yogurt be added while the orach is still warm? It is better to wait until the juice and orach are completely cold. The recipe relies on adding the yogurt after cooling, so it incorporates properly into the soup. How long should the orach be boiled? The orach is left in boiling water for about 1-2 minutes, then the pot is taken off the heat. A long boiling time is not necessary. Can I use only red orach or only white orach? Yes. The recipe uses 4 bunches of white and red orach, but the leaves can also be used separately, depending on what you have on hand. What can I use if I don't have orach? You can substitute orach with beet leaves or with one or two zucchini that have been peeled and seeded and cut into cubes. Is garlic mandatory? No. Garlic is an optional variation. The basic recipe contains sautéed onion without garlic. Nutritional values The values below are estimates and mainly depend on the type of yogurt used and the amount of oil added for sautéing. The calculation is indicative for 100 g of soup, assuming plain yogurt with about 3-4% fat and a small amount of oil. Calories: approximately 45-60 kcal Protein: approximately 2.5-3.5 g Carbohydrates: approximately 3-5 g Fats: approximately 2-3.5 g Orach and dill contribute few calories, while most of the proteins, carbohydrates, and fats come from the yogurt and the oil used for the onion. Since the recipe does not specify the exact amount of oil or the type of yogurt, the values cannot be considered exact. Storage and reheating Store the soup in the refrigerator and serve it cold. Since it is a yogurt-based soup, it is not suitable for reheating. If needed, stir gently before serving, as the onion and greens may settle over time.

Buttermilk soup

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