Sorvas (Traditional Soup)

Sorvas is a favourite traditional recipe of the region, a nutritious and tasty soup that combines korkoto, a peeled and coarsely greased wheat, with pasquitan, a salty yoghurt that offers a distinctive taste and rich texture. Ideal for serving hot or cold, Sorvas is one of the most characteristic dishes of the local cuisine that perfectly matches the aromas and flavors of tradition.

Ingridients

• 250 g. coriander (peeled and coarsely ground or coarsely ground wheat)
• 500 g. pasquitan (a salty type of yoghurt)
• 2 tablespoons of cow’s butter
• 1 tablespoon of mint
• 1 teaspoon of salt
• 1½ – 2 litres of water

Execution

1. In a large, open pot, add the water and bring to a boil. Pour in the coconut, which you have rinsed well, and salt it lightly if the pastry is not already salted.
2. Boil the cucotto until it becomes slightly mushy. Then take 3-4 tablespoons of the stock from the pot and let it cool in a bowl until lukewarm.
3. Stir the pasquitan into the lukewarm broth, adding it a little at a time so as not to cut the yoghurt. Once it becomes a homogeneous mixture, add it to the pot and stir well to make it smooth without lumps. Remove the pot from the heat.
4. In a frying pan, burn the butter with the mint until fragrant. Pour the flavored butter (the “haratz’”) into the soup, stir well, and serve.

Sorvas is served warm during the winter months, while in summer it is enjoyed cold as a cool and refreshing choice, bringing out the flavours of tradition in every spoonful.