Armenian Spas Yogurt Soup with Wheat and Fresh Herbs

1. 1

   In a pot, bring 4 cups of water to boil and add 1/2 cup of cracked wheat. Cook until tender, about 15 minutes.

2. 2

   Once cooked, drain the cracked wheat and let it cool. This helps maintain the soup's texture.

3. 3

   In a large bowl, whisk together 1 cup of yogurt, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 2 tablespoons of olive oil.

4. 4

   Add the cooled cracked wheat to the yogurt mixture and stir until well combined.

5. 5

   Mix in the chopped parsley, dill, and green onions for a burst of flavor and freshness.

6. 6

   Drizzle in 1 tablespoon of lemon juice to enhance the soup's tangy profile.

7. 7

   Serve the soup chilled or at room temperature, garnished with additional herbs if desired.

Per serving