Name: Georgian Matsoni Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Georgian
Ingredients: 500 g plain full-fat matsoni; plain whole-milk yogurt is a practical substitute; 500 ml room-temperature water; 120 g yellow onion, finely diced; 28 g unsalted butter; 20 g wheat flour; 2 large eggs (about 100 g without shells); 4 g fine salt, or to taste; 15 g fresh coriander leaves, finely chopped; 15 g fresh dill, finely chopped; 3 g fresh mint, finely chopped (optional); 0.5 g ground black pepper, or to taste

Close view of warm matsoni soup, showing its smooth pale surface, chopped herbs and fine pepper flecks.

Yield4 soup servings

Serving basisOne-quarter of the finished pot

DifficultyModerate; gentle heating and steady stirring matter

DietVegetarian; contains milk, egg and wheat/gluten

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The dish

About Georgian Matsoni Soup

### Warm Fermented-Milk Soup with Egg and Fresh Herbs

A gently thickened Georgian matsoni soup with softened onion, egg and a fresh handful of herbs.

Matsoni soup is a home-style Georgian bowl made from tangy fermented milk. Recipes vary: some add rice or potato, some use flour and egg, and others include meat, fruit or handmade dough. This version follows a flour-thickened, onion-and-herb style documented in Georgian recipe sources.

Plain matsoni gives the soup its mild sourness and creamy body. Whole-milk plain yogurt is a practical substitute if matsoni is unavailable. The mixture is warmed gently with softened onion and a little wheat flour; beaten eggs are tempered into the hot soup and cooked through, then fresh coriander and dill are stirred in at the end.

Keep the heat low and stir steadily as the cultured milk warms. A hard boil can make the soup split, while adding the egg gradually keeps it smooth. This recipe is distinct from the rice-based Kartlian shechamandi and the Meskhetian tutmaji made with pieces of handmade dough; it does not claim one canonical Georgian formula.

Cook the dish

Ingredients

Georgian Matsoni Soup

Soup

500 gplain full-fat matsoni; plain whole-milk yogurt is a practical substitute
500 mlroom-temperature water
120 gyellow onion, finely diced
28 gunsalted butter
20 gwheat flour
2large eggs (about 100 g without shells)
4 gfine salt, or to taste

Herbs and finish

15 gfresh coriander leaves, finely chopped
15 gfresh dill, finely chopped
3 gfresh mint, finely chopped (optional)
0.5 gground black pepper, or to taste

Method

Prepare the ingredients. Whisk the matsoni, room-temperature water and flour in a bowl until smooth. Beat the eggs in a separate heatproof bowl. Finely dice the onion and chop the herbs.
Soften the onion. Melt the butter in a heavy-bottomed saucepan over medium-low heat. Add the onion and cook for 5–6 minutes, stirring, until soft and translucent but not deeply browned.
Warm the matsoni mixture. Gradually pour it into the onion while stirring. Raise the heat to low or medium-low and warm gently for 10–12 minutes, stirring continuously and scraping the base, until steaming and lightly thickened. Do not let it boil hard.
Temper and cook the eggs. Ladle several spoonfuls of hot soup into the beaten eggs a little at a time, whisking constantly. Slowly pour the tempered eggs back into the pan while stirring. Cook gently until the soup reaches at least 71 °C / 160 °F; do not boil. The finished soup should coat a spoon lightly.
Season and serve. Stir in the salt, coriander, dill, optional mint and black pepper. Taste and adjust the seasoning. Let stand for 2–3 minutes, then ladle into four bowls and serve hot.

Practical guidance

Tips for success

Whisk the flour into the matsoni before adding water so it disperses without lumps.
Keep the soup at a gentle simmer and stir along the bottom of the pot; avoid a rolling boil, which can split the cultured milk.
Temper the eggs with several ladles of hot soup, then return them slowly. Use a thermometer to confirm the finished soup reaches at least 71 °C / 160 °F.

Practical notes

If using yogurt, choose plain, unsweetened whole-milk yogurt. A very thick yogurt can be loosened with up to 100 ml extra water, added gradually; keep the soup spoonable.
Keep the whisk moving as the dairy warms and while the tempered egg returns to the pot. If the soup begins to bubble vigorously, lower the heat at once.
Cool leftovers promptly in shallow covered containers and refrigerate within 2 hours at 4 °C or colder. Use within 3–4 days. Reheat while stirring to a rolling boil or at least 74 °C / 165 °F throughout.

Nutrition per serving

Estimated nutrition per serving

Serving size: One-quarter of the finished pot
Energy: About 195 kcal
Carbohydrates: About 13 g
Protein: About 9 g
Fat: About 12 g
Fibre: About 1 g
Sodium: About 500 mg

Allergens and food safety

Contains milk, egg and wheat (gluten). Check matsoni or yogurt, flour, butter and spice labels for additional allergens and cross-contact. Temper the eggs gradually and heat the complete soup to at least 71 °C / 160 °F, measured with a food thermometer. Stir continuously and avoid a hard boil for quality. Refrigerate leftovers in shallow containers within 2 hours at 4 °C or colder and use within 3–4 days; reheat to 74 °C / 165 °F or a rolling boil.

The result

The soup is creamy and lightly tangy, with softened onion and fresh coriander and dill.
Serve it as a warm first course or a light meal, adding the herbs just before it reaches the table.