Georgian steampunk recipes — classic dishes reimagined with storytelling and flavor.
Intro/Story
In the humming workshop of a steam‑powered laboratory, copper pipes hiss and gears spin as a cauldron of yogurt and herbs bubbles gently. Matsvnis Supi, the Georgian yogurt soup, becomes a cooling elixir — a balance of tang and freshness, crafted to soothe travelers on their mechanical journeys.
Matsvnis Supi is a traditional Georgian yogurt‑based soup, often served chilled. It combines yogurt with herbs, rice or barley, and sometimes cucumber or garlic. The dish is refreshing, light, and probiotic‑rich, making it a popular choice in warm climates. It reflects Georgia’s tradition of using fermented dairy in everyday cuisine.
Recipe Categories
Ingredients
- 500 ml plain yogurt (unsweetened)
- 500 ml water or light broth
- 100 g rice or barley (cooked)
- 1 cucumber, diced (optional)
- 2 cloves garlic, minced
- Salt to taste
- Fresh dill, cilantro, or mint for garnish
Preparation
- Cook rice or barley until tender, then cool.
- In a large bowl, whisk yogurt with water or broth until smooth.
- Add garlic, cucumber (if using), and cooled grains.
- Season with salt and stir well.
- Chill in the refrigerator for 1–2 hours.
- Garnish with fresh herbs before serving.
Nutritional Facts (per serving, approx.)
- Calories: 180
- Protein: 7 g
- Fat: 6 g
- Carbohydrates: 24 g
- Fiber: 2 g
Tips & Variations
- Use kefir instead of yogurt for extra tang.
- Add chopped walnuts for texture.
- Serve with bread or flatbread for a fuller meal.
- Adjust thickness by adding more or less water.
Next Steps
Do you like our recipe? You can find more recipes in the Soups & Stews category here.