Boiled soup thickener for soups, main dishes and sauces

Submitted by enr on 08 Mar 2014
1 cup yogurt
1 tbsp flour
1 egg yolk or only
vinegar, lemon juice or citric acid
Products placed in a vessel with a rounded bottom and broken well until a smooth homogeneous mixture, which is diluted with a little broth finished soup (or sauce main dish). The mixture was put on fire and stir constantly with a wire, until you feel the compression of the liquid and start gently gurgling. It is then re-diluted with broth soup (or sauce dish) and again heated to boiling with stirring. At the finished soup thickener is added vinegar, lemon juice or citric acid and placed in a dish for which it was intended. * In soups and sauces added a trickle, stirring constantly. * In the main dishes, such as stuffed peppers, dolmas and others are covered with it. * Boiled soup thickener gives a higher density of soups. * Soups and dishes with condiments should not be reheated to boiling.
1 user
08 Mar 2014


This architectural style really lends a rich taste of the soup. Thanks, gold :)

This is mimoza784, gives a dense and taste different from the ordinary (cold) thickener. Most often I use for spinach, lamb, soup balls and stuffed peppers with rice and minced meat.