Soup “Singapore”


yogurt 1 liter
sour cream 200 grams
water 800 ml
flour 2 Art. spoons
butter 50 grams
Wheat 2/3 cup
coriander to taste
salt to taste


Cooking method:

Wheat to sort, wash and cook with a little water until tender.
Kefir, sour mix, gradually introduce the flour, diluted with water and pour this mixture to the cooked wheat. Bring to a boil, stirring constantly. Boil on low heat for 5 minutes. Add the butter, chopped fresh herbs.

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