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A warm bowl of Armenian Tutmaj Soup with a creamy yogurt broth, shell noodles, and fresh herbs.
Lindsay Lehrer

Tutmaj Soup

This 100-year-old Armenian yogurt soup has been passed down in my family for generations. With simple ingredients like onion, mint, yogurt, and shell noodles, it's tangy, comforting, and perfect for any day of the week.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 10
Course: Main Course, Soup
Cuisine: Armenian, Mediterranean, Middleeastern
Calories: 200
Ingredients Method

Ingredients
  

  • Oil I use olive oil
  • 1 large onion chopped or puréed
  • 2 T fresh mint chopped or puréed
  • 2 T salt
  • 10 cups water
  • 2 cups shell noodles
  • 32 oz plain yogurt
  • 2 eggs

Method
 

  1. Sauté aromatics: Heat oil in a large pot and sauté the onion and mint until fragrant.
  2. Add 10 cups of water and 2T salt, bringing it to a rolling boil.
  3. Add shell noodles and cook until soft.
  4. Blend yogurt and eggs until smooth.
  5. Slowly pour the mixture into the soup while stirring constantly.
  6. Turn the heat back on and continue stirring. Once the soup starts to boil, turn off the heat.
  7. Serve warm or cold. It is delicious having cold the next day.