Kelekosh: The Azerbaijani Yogurt Cream Soup (Redux)

April 7, 2010 § Leave a comment


If you remember, kelekosh is a wonderful Azeri soup of which I was unaware until I recently discovered it on the beautiful AZ Cookbook website. The soup is absolutely delicious if your palate is accustomed to lots of yogurt-based dishes. Which mine is. I love the comforting richness and creaminess of this, and the combination of tangy yogurt with a bright, refreshing touch of spearmint is just so perfect. Many thanks to Farida for the fabulous recipe!

In order to make this simpler to execute, I have modified the recipe in the following (not a very significant) way (note that I am omitting the walnuts form the original recipe because I am not a big walnut fan, but suit yourself):

Kelekosh: Sofya’s Version

Adapted from AZ Cookbook.

  • 3 C plain yogurt, not Greek style – I use homemade.
  • 3 C water
  • 1-2 eggs
  • 2 T flour
  • 2 T dried mint (I used spearmint)
  • salt and pepper to taste
  • 1 small to medium onion, chopped
  • vegetable oil, for frying the onions (I use the Driftless Organics local sunflower oil for everything – buy it in BULK, NOT IN A BOTTLE – the bottled kind is twice as expensive and much more pale and runny).
  • 2 cloves of garlic, crushed (optional – I didn’t use it in this case)
  • a handful of rice (note that my hands are very small)

In a medium saucepan, combine yogurt and flour, and whisk until combined and smooth. Gradually stir in water. Add beaten eggs, mint, garlic (if using), and rice, and stir.

Separately saute the onions in oil until translucent and have begun to brown slightly (or just until translucent). Add the onions to the pot with everything else (leave the oil behind in the skillet). Bring the pot to a boil over high to medium-high heat. Stir frequently, every couple of minutes. Once the soup shows the first signs of simmer, add salt, turn the heat down to medium, and cook for 15 min (I find this much time is necessary to fully cook the rice), stirring more frequently than before as the flour begins to thicken. Serve warm or hot, with extra dry mint sprinkled over the top. This is especially wonderful the next day, when it’s even thicker.

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