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Soup

Matsoni Yoghurt Soup

A Georgian soup made with yoghurt, water, wheat flour, onions, eggs, and greens.

From the Recipes Wiki (Fandom) · 7 ingredients
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Why it works: Butter and wheat are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 2,002 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Matsoni Yoghurt Soup

Time15 minutes

Ingredients

Directions

Prepare

  1. Beat the matsoni, water, and wheat flour.

  2. Stew the shredded onions in butter in a sauce-pan.

Make the soup

  1. Pour the beaten mass over the onions.

  2. Boil for 15 minutes, stirring frequently with a spoon.

  3. While still stirring, slowly pour the beaten egg into the sauce-pan.

Finish

  1. Without bringing to a boil, remove the sauce-pan from the heat.

  2. Immediately add shredded coriander, dill, or estragon.

  3. Add salt to taste.

Nutrition, whole recipe (rough)

224Calories
8 gProtein
17 gFat
11 gCarbs

Counts 3 of 5 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 3 portions
IngredientPortion assumedkcal
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Onion1 medium (110g)44
Waternot in our table0
Wheatnot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + wheattop 14% of all pairs
    Smell alikemoderate
    Cooked together2,002 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Tea + wheattop 14% of all pairs
    Smell alikemoderate
    Cooked together41 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. Onion + wheattop 14% of all pairs
    Smell alikemoderate
    Cooked together858 recipes

    Shared aroma: hexanal (green, grassy).

  4. Onion + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together42,912 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Matsoni
Forms the soup's base, giving it a sour, tangy flavour and creamy body.
Wheat flour
Thickens the mixture as it heats, giving it body and stopping it from being watery.
Eggs
Add richness and help thicken the soup as they gently set in the hot liquid.
Butter
Adds fat and flavour, and helps the onions soften and brown gently.
Onions
Turn sweet and aromatic when stewed slowly in butter, balancing the sourness of the yoghurt.

The step that matters

Pouring the egg without boiling. Pour the beaten egg slowly while stirring constantly, then take the pan off the heat before it boils. Stirring spreads the egg evenly, and avoiding a boil stops it from scrambling or curdling in the hot yoghurt mixture.

Swap the onion

How well each one fits the dish's main ingredients (butter, tea, egg, wheat):

  1. Potatofits better
  2. Asparagusfits better
  3. Spinachfits better
  4. Onionthe original

Fit is the average pairing score against butter, tea, egg, wheat. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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