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- เผยแพร่เมื่อ 21 ต.ค. 2024
- As soon as the weather warms up, are those who turn to light and refreshing meals there? 😊😊 A cold soup for hot weather VEGAN AYRAN AŞI (YOGURT SOUP). Yogurt Soup is the only soup that I make abundantly every summer and enjoy drinking it in the summer. Also, I can safely say that the vegan version is much tastier than the non-vegan version. When the lightness of not harming any animals is added to the lightness of the soup, it becomes a soup that you can't get enough of.
While making the buttermilk for the soup, I used almonds and rice together to make it more nutritious, but you can also use only 1 glass of rice without using almonds. While making the rice, I used 1 measure of water to 3 measures of water to make it mushy. My final note is for the time it takes to put the yoghurt drink through the blender. I spent 2 minutes, but depending on the power of your blender, you can extend the time until you get the consistency of buttermilk.
Although we are 2 people at home, every time I make it, I make it for 8 people. Nothing happens in the fridge for 3 days and we go and eat it.😊
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PORTION: 6-8 people
DURATION: 3 hours
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MATERIALS
• 1 glass of raw almonds (120 g)
• 1/2 cup of baldo rice (80 g)
• 1 cup of wheat for ashura (180 g)
• 2 glasses of chickpeas (300 g)
• 1/3 glass of lemon juice (80 ml)
• 1/2 tablespoon of white vinegar (7.5 ml)
• 2 cloves of garlic (6 g)
• Water
• Salt
Ornament
• Olive oil
• Dried mint
• Fresh mint
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• First wash the almonds and put enough boiling water to cover them in a bowl. Leave for 2 hours.
• Wash the rice and put it in a bowl and add ½ teaspoon (4 g) of salt on top. Add enough boiling water to cover it. Wait 30 minutes.
• Wash the Aşurelik wheat and put it in the pot. Add 1 teaspoon (8 g) of salt and 2 glasses of boiling water (500 ml) (2 parts to 1 measure). Get it in the furnace. When it starts to bubbling, reduce the heat and boil for 30 minutes. After boiling, drain the remaining water and leave to cool.
• At this time, the rice will have expired. Drain, wash and put in the pot. Add 1.5 cups (375 ml) of boiling water on top. Boil for 7-8 minutes until the water is absorbed. Turn it off and let it cool.
• Strain the almonds you have kept in boiling water. Peel the skins off and put them in the blender.
• Add the cooled porridge rice, 4 cups (1 liter) water, ½ tablespoon (10 g) salt, lemon juice, white vinegar, garlic. Blend it in a blender until it reaches the consistency of buttermilk.
• Take the ayran in a bowl. Add the boiled wheat and boiled chickpeas.
• Cool in the refrigerator for a minimum of 1 hour.
• Serve garnished with olive oil, dried mint and fresh mint.
Enjoy your meal.
Vegthings ♥︎
