Name: Kartlian Matsoni Shechamandi
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Georgian
Ingredients: 500 g plain whole-milk matsoni; plain whole-milk yogurt may be used; 1,000 ml water, divided (200 ml for rice and 800 ml for soup); 80 g uncooked white rice, rinsed; 100 g onion, finely diced; 25 g unsalted butter; 20 g all-purpose wheat flour; 4 g fine salt; 1 large egg (about 50 g without shell); 20 g fresh cilantro leaves, finely chopped; 15 g fresh dill, finely chopped; 10 g fresh mint leaves, finely chopped; 1 g ground black pepper

Wide view of a bowl of creamy Kartlian yogurt soup with rice and fresh herbs on a wooden table.

Yield4 soup servings

Serving basisOne-quarter of the finished pot

DifficultyEasy; stir steadily as the matsoni warms

DietContains milk, wheat and egg

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The dish

About Kartlian Matsoni Shechamandi

Matsoni, rice and tender herbs make a gently tangy soup from Georgia’s Kartli region.

Shechamandi is a family of Georgian soups associated especially with Kartli. The name covers different seasonal bowls: sources describe versions with matsoni, buttermilk, cornel, sorrel and other greens or fruit, so there is no single formula for every household. This measured home version follows the matsoni-and-rice branch. It combines cultured milk, rice, a little flour and egg, softened onion, and fresh cilantro, dill and mint. The egg is tempered into the soup and fully cooked; the result is creamy and lightly tart, with separate grains of rice. Use plain unsweetened whole-milk matsoni when available; plain whole-milk yogurt is a practical stand-in. Heat the dairy mixture gradually and stir often to reduce curdling. Serve this version warm, while the herbs still smell fresh.

Cook the dish

Ingredients

Georgian Yogurt, Rice and Herb Soup (მაწვნის შეჭამანდი)

Soup base

500 gplain whole-milk matsoni; plain whole-milk yogurt may be used
1,000 mlwater, divided (200 ml for rice and 800 ml for soup)
80 guncooked white rice, rinsed
100 gonion, finely diced
25 gunsalted butter
20 gall-purpose wheat flour
4 gfine salt

Egg and herbs

1large egg (about 50 g without shell)
20 gfresh cilantro leaves, finely chopped
15 gfresh dill, finely chopped
10 gfresh mint leaves, finely chopped
1 gground black pepper

Method

Rinse the rice until the water runs mostly clear. Put it in a small saucepan with 200 ml of the measured water. Cover and simmer gently for 10–12 minutes, until the grains are partly tender but still firm in the centre. Set aside; drain only if water remains in the pan.
Melt the butter in a medium saucepan over medium-low heat. Add the onion and cook for 4–5 minutes, stirring, until soft and translucent without browning.
In a bowl, whisk the matsoni, flour and salt until smooth. Gradually whisk in the remaining 800 ml water. Pour this mixture into the onion pan in a steady stream, stirring continuously. Warm over low to medium-low heat until steaming, then keep at a gentle simmer for 10 minutes; do not boil hard.
Stir in the partly cooked rice and simmer gently for 8–10 minutes, until the rice is tender and the soup lightly coats a spoon. Stir regularly so the rice does not stick.
Beat the egg in a heatproof bowl. Whisk in three ladles of hot soup a little at a time, then slowly pour the tempered egg back into the pot while stirring. Heat gently, stirring, until the soup reaches at least 71 °C (160 °F); do not let it boil. Remove from the heat.
Stir in the cilantro, dill, mint and black pepper. Taste and adjust salt only if needed. Ladle into four bowls and serve warm.

Practical guidance

Tips for success

Whisk the flour into the matsoni before adding water so it disperses without lumps.
Use low to medium-low heat and stir across the base of the pot; avoid a hard boil, which can split the cultured milk.
Temper the beaten egg with hot soup, then return it slowly while whisking. Check the soup reaches 71 °C before serving.

Practical notes

1. If using yogurt instead of matsoni, choose plain, unsweetened whole-milk yogurt. A thicker yogurt may need up to 100 ml extra water, added gradually; keep the finished soup spoonable, not watery. 2. The rice is started separately so it can cook through without forcing the matsoni soup to boil. If the soup thickens while standing, loosen it with a small splash of hot water and stir gently. 3. For leftovers, cool promptly in shallow containers and refrigerate within 2 hours at 4 °C or colder. Use within 3–4 days and reheat to 74 °C, stirring well. Rice-containing leftovers should be cooled quickly.

Nutrition per serving

Estimated nutrition per serving

Serving size: one-quarter of the soup
Energy: about 244 kcal
Carbohydrates: about 29 g
Protein: about 9 g
Fat: about 11 g
Fibre: about 1 g
Sodium: about 500 mg

Allergens and food safety

Contains milk, wheat (gluten) and egg. Check matsoni, flour and spice labels for additional allergens and cross-contact statements. Keep the soup out at room temperature for no more than 2 hours. Refrigerate promptly at or below 4 °C and use within 3–4 days; reheat leftovers throughout to 74 °C. The tempered egg must be heated to at least 71 °C.

The result

The soup is creamy and lightly tart, with tender rice and a fresh mix of cilantro, dill and mint.
Serve warm in small bowls as a first course or part of a Kartlian meal.

About Kartlian Matsoni Shechamandi

Ingredients

Soup base

Egg and herbs

Method

Tips for success

Practical notes

Estimated nutrition per serving

Allergens and food safety

The result

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