Armenian Yogurt Soup with Wheat Berries and Fresh Herbs

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Spas is a classic Armenian yogurt soup, also beloved in Russian kitchens, traditionally prepared during Lent when dairy-light, comforting meals are welcome. The base of tangy yogurt and tender wheat berries is enriched with egg yolks and brightened with generous handfuls of fresh herbs for a velvety, restorative bowl. Serve it steaming hot with crusty bread for a soul-warming first course.

Nutrition Facts

Per serving (estimated)

• 290 kcalCalories
• 10 gFat
• 5 gSaturated Fat
• 38 gCarbs
• 6 gFiber
• 8 gSugar
• 13 gProtein
• 260 mgSodium
• 420 mgPotassium
• 210 mgCalcium
• 2 mgIron
• 6 mgVitamin C
• 90 mcgVitamin A

Ingredients

For the soup

• 1 cup hulled wheat berries, rinsed
• 6 cups water
• 1/2 tsp salt, plus more to taste
• 2 tbsp unsalted butter
• 1 small onion, finely diced
• 2 tbsp all-purpose flour
• 2 large egg yolks
• 2 cups plain whole-milk yogurt (matsoni if available)
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh dill
• 2 tbsp chopped fresh mint

For serving

• Extra chopped fresh herbs
• Crusty country bread
• Flaky sea salt

Directions

1. Combine the rinsed wheat berries, water, and 1/2 teaspoon salt in a heavy pot; bring to a boil, then reduce to a gentle simmer and cook uncovered for 35-40 minutes until the grains are tender but still slightly chewy.
2. While the wheat cooks, melt the butter in a small skillet over medium heat and sauté the onion until soft and translucent, about 5 minutes; set aside.
3. In a bowl, whisk the egg yolks with the flour until smooth, then gradually whisk in the yogurt, a spoonful at a time, to fully temper and prevent curdling.
4. When the wheat is tender, ladle about 1 cup of the hot cooking liquid into the yogurt mixture in a slow stream, whisking constantly, then pour the tempered mixture back into the pot.
5. Stir the sautéed onion into the pot and warm the soup over low heat for 5-7 minutes, stirring gently; do not let it boil or the yogurt will separate.
6. Stir in the cilantro, dill, and mint, taste, and adjust salt. The soup should be tangy, creamy, and herb-flecked.
7. Ladle into warmed bowls, top with extra fresh herbs and a small pinch of flaky sea salt, and serve immediately with thick slices of crusty bread.

Cook’s Notes

• Never let the soup boil once the yogurt is added, or it will curdle; keep the heat low and stir gently.
• Matsoni (traditional Armenian yogurt) gives the most authentic flavor, but a thick, full-fat plain yogurt is an excellent substitute.
• Temper the egg-yolk mixture very slowly with hot broth to keep the soup silky and prevent scrambling.
• For a heartier version, stir in a handful of cooked rice or substitute pearled barley for the wheat berries.
• This soup is traditionally eaten during Lent as a satisfying dairy-and-grain meal that is both nourishing and light.

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