Soups
Spas (Armenian Yogurt and Wheat Soup)
Ingredients
- - 1 litre (4 cups) plain yogurt
- - 100g (1/2 cup) fine bulgur or cracked wheat
- - 1 egg
- - 1 tbsp plain flour
- - 1 litre (4 cups) water or light stock
- - 2 tbsp butter
- - 1 small onion, finely chopped
- - 2 tbsp fresh coriander or mint, chopped
- - Salt, to taste
Method
- Whisk the yogurt, egg and flour together thoroughly until smooth to help stabilise the yogurt during cooking.
- Pour into a large saucepan with the water or stock and bring to a gentle simmer, stirring constantly in one direction to prevent curdling.
- Add the bulgur and continue simmering on low heat for 20-25 minutes, stirring occasionally, until the wheat is tender and the soup has thickened.
- Season with salt.
- In a small pan, melt the butter and sauté the onion until golden.
- Stir most of the herb into the soup and use the buttery onion as a topping for each bowl, garnished with remaining herbs.
Introduction: Spas is a warming soup of yogurt and cracked wheat, gently simmered with fresh herbs, that has fed Armenian families through cold mountain winters for generations.
Cultural Background: Spas is a warming soup of yogurt and cracked wheat, gently simmered with fresh herbs, that has fed Armenian families through cold mountain winters for generations. Its tangy, comforting profile reflects Armenia’s deep dairy traditions, and it is often the first solid food given to those recovering from illness because of its gentle, nourishing qualities.
Tips: Constant gentle stirring while the soup comes to a simmer is essential to prevent the yogurt from splitting. Use full-fat yogurt for the creamiest, most stable result.
Variations: Vegan version: use a well-stabilised thick plant-based yogurt and replace the egg with 1 tbsp of cornstarch slurry, and butter with olive oil. Some regions add cooked chickpeas for extra heartiness.
Storage: Keeps refrigerated for up to 3 days in an airtight container.
Reheating: Reheat gently over low heat, stirring constantly; do not boil rapidly or the yogurt may separate.
Nutrition: Per serving (of 4): approx. 220 kcal, 9g protein, 10g fat, 24g carbohydrates, 2g fibre.
FAQs:
Q: Why does my spas curdle? A: Curdling happens if the soup is boiled too rapidly or not stirred enough as it heats — keep it at a gentle simmer and stir often. Q: Can I use another grain instead of bulgur? A: Small pasta or rice can be substituted, though bulgur gives the most traditional texture.
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