Spas - Easy Armenian Yogurt Soup Recipe (No Curdle)

Ever craved a soup that’s both wonderfully comforting and surprisingly refreshing? Look no further than Spas (Armenian yogurt soup)! This traditional Armenian delight is a tangy, creamy concoction studded with chewy wheat berries, offering a unique texture and a truly satisfying experience. Whether you're feeling under the weather, seeking a cozy winter bowl, or need a refreshing chilled soup on a hot summer day, Spas fits the bill perfectly. It's a fantastic choice for those looking for ``recipes for lent``, as it’s a delicious and hearty ``meatless dish for lent`` that can easily be part of your ``lent dinner recipes`` and ``lent meals``. Forget bland ``lent foods`` – Spas is packed with flavor! If you’re looking for a traditional Armenian yogurt soup recipe (Spas / Tanabour) with clear instructions, no-curdle tips, and easy ingredients, this is it.

Ingredients

• 1 cup soft wheat berries (also called wheat kernels)
• 3 cups water (for cooking wheat berries)
• 4 cups (32 oz) plain whole-milk or 2% yogurt
• ½ cup sour cream (optional, but highly recommended for extra richness)
• 1 large egg
• 2 tablespoons all-purpose flour
• 2 cups water or vegetable broth (for the soup base)
• 1 teaspoon salt, plus more to taste
• ½ teaspoon black pepper, plus more to taste
• ¼ cup fresh parsley, finely chopped
• 1 teaspoon dried mint (optional, for a deeper aromatic flavor)
• Optional for serving: Aleppo pepper or red pepper flakes, extra fresh herbs

Directions

1. Cook the Wheat BerriesRinse the wheat berries thoroughly under cold water. In a medium pot, combine the rinsed wheat berries with 3 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 45-60 minutes, or until the wheat berries are tender and chewy, with some kernels just beginning to split. Drain any excess water and set aside. You can cook these ahead of time and refrigerate for up to 3 days.
2. Build the Yogurt BaseIn a large, heavy-bottomed pot (your soup pot), whisk the egg and flour together until the mixture is completely smooth with no lumps. Gradually whisk in the plain yogurt and sour cream (if using) until well combined. Slowly add the 2 cups of water or vegetable broth and the initial 1 teaspoon of salt, whisking continuously until the base is smooth and uniform.
3. Heat Gently (No-Curdle Technique)Place the pot over low to medium-low heat. This is the crucial step for preventing curdling! Stir the yogurt mixture constantly with a whisk or wooden spoon, scraping the bottom of the pot, until it becomes hot and steamy. You should see tiny bubbles forming around the edges of the pot, but do not allow the soup to boil. Keep the heat gentle and steady. If you have an instant-read thermometer, aim to keep the temperature below 200-205°F (93-96°C).
4. Add Wheat Berries & HerbsOnce the yogurt base is hot and thickened, stir in the cooked wheat berries and the fresh chopped parsley (and dried mint, if using). Continue to simmer gently for another 5-10 minutes, stirring occasionally, to allow the flavors to meld. Taste and adjust salt and black pepper as needed. If you prefer a tangier soup, you can add a small splash of fresh lemon juice at this stage, though traditional Spas typically relies on the yogurt's natural tang.
5. How to Serve
   1. Hot Serving: Ladle the hot Spas into bowls. Garnish with a sprinkle of fresh herbs and a pinch of Aleppo pepper or red pepper flakes if you enjoy a little heat. Serve immediately with crusty bread.
   2. Cold Serving: To enjoy chilled Spas, allow the soup to cool completely at room temperature, then transfer it to an airtight container and refrigerate for at least 4 hours, or preferably overnight. The soup will thicken as it chills, so give it a good stir before serving.