Anoush Abour (Armenian Sweet Soup)

2 pound wheat grain
1 pound sugar
1 pound walnuts and almonds
1 teaspoon cinnamon
1 pound seedless raisins (mix white and red)
2 tablespoon cornstarch
2 qts water

Wash the wheat grains and cover in a pot with 2 quarts of water. Cook until the grains split. Remove from the fire and let it stand for one hour. Add sugar, raisins, nuts, and cinnamon to the grain. Soften and dissolve a the cornstarch in a little lukewarm water and stir into the grain mixture. Add more water as needed and cook for another five minutes.
Serve cold.

Sauerkraut-Bulgur Soup
Serves 4
 
1 small Onion, chopped
1/4 cup Butter
2 3/4 cup Sauerkraut
1/4 cup Tomato puree
1 large Russet potato, diced
1/2 cup Bulgur, fine grade
2 qt Rich chicken or veal stock
Salt
Pepper
Sliced green pepper
Parsley
 
Armenian culture is rich in soups, many of them made tart with yogurt and thickened with bulgur. This version is flavored with sauerkraut. In 5-quart pot, saute onion in butter until golden. In bowl, soak sauerkraut in water, drain and chop. Add to onions and cook until done, adding water if mixture gets too dry. Add tomato puree. Saute 5-7 minutes. Add potatoes, bulgur and stock and cook 15 minutes. Season to taste with salt and pepper. Garnish with slight green pepper and parsley.

Madzoon Abour
(Yogurt Soup)

1 qt. water
1 tsp. salt
1/2 cup dzedzadz (hulled wheat)
1/2 cup chopped spinach or Swiss chard (fresh or frozen)
3 cups yogurt
1 tsp. flour
1 egg
1 tbsp. butter
¼ cup chopped onion
1 tbsp. mint, dried
1 crushed garlic

Cook wheat in one quart of salted water. When it is almost cooked, add the spinach. In 2 1/2 quart pan, add yogurt, 1 cup water, garlic,flour and egg. Mix with hand beater. Bring this mixture to a boil, stirring constantly. Add wheat and spinach mixture. In a small frying pan, saute butter, onions, and mint and add to soup. Let it simmer 5 minutes. Ready to serve. Makes 2 quarts of soup

Tahnabour
(Hot Yogurt Soup)

2/3 cup dzedzadz (hulled wheat)
3 cups yogurt
3 cups water
1 egg
2 tbsp. flour
½ tsp. salt
1 med. onion, chopped
4 tbsp. butter or margarine
1 tbsp. chopped mint, fresh
1/3 tbsp. chopped parsley

Cook dzedzadz in 4 cups water until tender. Blend yogurt, water, egg, and flour with beater. Cook until it boils, stirring constantly with wooden spoon. Add salt, cooked
dzedzadz and remove from heat. Saute onion in butter, add mint and parsley. Then combine with soup. Simmer 5 minutes. Serves 6-8

Tahnabour #2
(Yogurt Soup)

Tahnabour is a traditional soup served in most regions of Armenia. It is a light soup said to aid digestion and often fed to those ill with a "sick stomach." Serves 6 .

1/3 cup whole wheat or barley
2 to 3 cups water
1 quart yogurt
1/2 onion, chopped fine
1 tablespoon oil
2 tablespoons butter
1/2 teaspoon paprika
1 egg
1 tablespoon water
Dried mint

In a 3-quart saucepan, put 2 tablespoons water, 1 tablespoon flour, and the egg. Beat with an egg beater. Mix water with Madzoon to dilute and add to egg mixture. Heat and stir
constantly until it reaches a boil. Do not boil. Add the barley and then salt to taste. Add dried mint. Saute the onions in an oil and butter misture until reduced. Onions will appear clear and glossy. Add paprika. Add this vegetable and spice mixture to the soup. Warm soup carefully; do not boil.