Name: Matsvnis Shechamandi — Georgian Matsoni Soup (Kartli)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Georgian
Ingredients: 500 g plain full-fat matsoni, pasteurized and brought close to room temperature; 500 ml water, at room temperature; 150 g yellow onion, finely chopped; 50 g unsalted butter; 12 g all-purpose wheat flour (about 1 level tablespoon); 2 large eggs (about 100 g edible portion), beaten; 15 g fresh dill, finely chopped; 15 g fresh coriander leaves, finely chopped; 2 g fine salt, or to taste; 0.5 g freshly ground black pepper, or to taste

A wide table scene with a bowl of creamy matsoni soup on the right and Georgian bread and fresh dill on the left.

Yield4 portions, about 1.3 kg total

Serving basisabout 325 g per bowl

DifficultyEasy; whisk the dairy mixture smooth and temper the eggs

Dietary classificationlacto-ovo vegetarian; contains milk, eggs and wheat/gluten

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The dish

About Matsvnis Shechamandi — Georgian Matsoni Soup (Kartli)

მაწვნის შეჩამანდი · 4 portions · about 1.3 kg · Easy · 40 minutes

Matsvnis Shechamandi is a Georgian soup made with matsoni, the country's cultured dairy product. Although the workbook calls this “Buttermilk Shechamandi,” matsoni is thicker and more yogurt-like than churned liquid buttermilk, so this recipe keeps the traditional ingredient named in the Georgian dish. The selected Kartli household version is served hot and contains onion, egg and herbs, without rice.

Shechamandi is a family of Georgian soups rather than one fixed formula. Sources also describe rice-based and chilled matsoni preparations; those are separate variations. Here, flour lightly thickens the matsoni and water mixture, while egg is tempered into the hot soup for a richer, gently set texture. The result should stay creamy and pourable, not curdled or custard-thick.

Use plain pasteurized matsoni and bring it close to room temperature before cooking. Cook the onion until soft without browning, warm the dairy gradually, and avoid a hard boil. Dill and coriander are added at the end so their fresh aroma remains noticeable. The soup is best served hot soon after preparation.

Cook the dish

Ingredients

მაწვნის შეჩამანდი · 4 portions · about 1.3 kg · Easy · 40 minutes

For 4 portions

500 gplain full-fat matsoni, pasteurized and brought close to room temperature
500 mlwater, at room temperature
150 gyellow onion, finely chopped
50 gunsalted butter
12 gall-purpose wheat flour (about 1 level tablespoon)
2large eggs (about 100 g edible portion), beaten
15 gfresh dill, finely chopped
15 gfresh coriander leaves, finely chopped
2 gfine salt, or to taste
0.5 gfreshly ground black pepper, or to taste

Method

Prepare the matsoni mixture. Let the matsoni and eggs lose their refrigerator chill while you prepare the other ingredients. Whisk the matsoni, room-temperature water and flour in a bowl until smooth. Beat the eggs separately.
Soften the onion. Melt the butter in a heavy saucepan over medium-low heat. Add the onion and cook for 6–8 minutes, stirring, until soft and translucent but not browned.
Warm the soup gently. Lower the heat. Slowly pour in the matsoni mixture while stirring continuously. Raise the heat gradually and bring the soup to a gentle simmer, scraping the base as you stir. Simmer gently for 15 minutes; do not let it boil hard.
Temper the eggs. Whisk a ladleful of hot soup into the beaten eggs a little at a time. Pour the warmed egg mixture back into the saucepan in a thin stream while whisking continuously.
Finish safely. Keep the pan over low heat and stir until the soup reaches at least 71 °C / 160 °F, checking in several places with a food thermometer. Do not boil. Stir in the dill, coriander, salt and pepper; taste and adjust the seasoning.
Serve and store. Serve hot in warm bowls. Cool leftovers promptly in shallow containers and refrigerate. The soup thickens as it stands; stir in a little water when reheating if needed.

Excerpt

This warm Kartli shechamandi pairs tangy Georgian matsoni with soft onion, egg and fresh herbs. A little flour gives the broth body; gentle heat keeps the cultured dairy smooth.

Practical guidance

Success points

Use plain, pasteurized matsoni; liquid buttermilk is not a direct substitute in this measured version.
Whisk the flour into the matsoni and water until no lumps remain before it reaches the pan.
Keep stirring as the dairy warms, especially across the base of the saucepan.
Temper the beaten eggs with hot soup, then heat the finished soup to at least 71 °C / 160 °F.
Do not boil after adding the eggs; stir in the herbs at the end.

Practical guidance

Matsoni varies in thickness, acidity and fat content. If yours is especially thick, whisk in a little extra water before heating; add it gradually so the soup remains creamy. Keep the pot over low heat once the egg is added. If the soup threatens to simmer vigorously, briefly take it off the burner while stirring, then return it to low heat to reach the safe temperature. The herbs can be adjusted to taste, but keep both finely chopped for an even distribution.

Troubleshooting

The dairy mixture has lumps: whisk the matsoni and flour thoroughly with room-temperature water before it enters the pan.
The soup looks grainy: lower the heat and stir steadily; avoid a rolling boil, especially after adding egg.
The soup is too thick: whisk in warm water a little at a time, then check the temperature again.
The flavor is too sharp: use a milder plain matsoni next time; do not cover its tang with excess salt.

Nutrition per serving

Nutrition per serving (approximate)

Serving size: about 325 g
Calories: 230 kcal
Carbohydrate: 12 g
Protein: 9 g
Fat: 17 g
Fibre: 1 g
Sodium: approximately 300 mg

Allergens and food safety

Contains milk, eggs and wheat/gluten. Use pasteurized matsoni and clean, refrigerated eggs. Temper the eggs into the hot soup and heat the finished dish to 71 °C / 160 °F, measured with a food thermometer. Refrigerate leftovers within 2 hours, or within 1 hour if the room is above 32 °C / 90 °F. Keep at 4 °C or colder and use within 3–4 days, or freeze. Reheat evenly to 74 °C / 165 °F, stirring before checking.

Frequently asked questions

Is matsoni the same as buttermilk? No. Matsoni is Georgian cultured milk with a thicker, yogurt-like texture. This recipe uses matsoni, not thin churned buttermilk.

Does this version contain rice? No. Rice appears in some other matsoni shechamandi recipes; this measured hot version is made without rice.

Can I serve it cold? This recipe is designed to be served hot. Chilled matsoni soups are a separate preparation and need their own method.

In summary

The result: a warm, creamy-tangy Georgian matsoni soup with soft onion, egg, dill and coriander.
The key technique: warm the dairy gradually, temper the eggs, and avoid boiling the finished soup.

About Matsvnis Shechamandi — Georgian Matsoni Soup (Kartli)

Ingredients

For 4 portions

Method

Excerpt

Success points

Practical guidance

Troubleshooting

Nutrition per serving (approximate)

Allergens and food safety

Frequently asked questions

In summary

More Georgian dishes

Shindis Shechamandi Kartli — Georgian Cornelian Cherry Soup

Meskhetian Nazuki — Georgian Spiced Sweet Bread

Tbilisi Shila Pilav — Georgian Lamb and Rice Pilav