Simple yet deeply comforting, Tanomenon Sourvá (Τανωμένον σουρβά) is a traditional Pontic Greek soup that brings together the earthy heartiness of cracked wheat (or korkoto) and the delicate tang of yoghurt. Its name comes from the Pontic word tanomenon — meaning “tempered” or “mixed with yoghurt” — and sourvás, the ancient Greek term for soup. It is a dish born in mountain villages and coastal homes across Pontos, and is based on ingredients central in the pastoral economy of the region and the ingenuity of grain-based cooking. The use of paschitan’, a tangy fermented yoghurt, reflects ancient preservation practices that allowed dairy to endure through the Black Sea’s cool summers.
This dish was a staple of the Pontic table, especially in the highlands of the Black Sea, where bulgur (korkoto refers to uncooked bulgur) and yoghurt were kitchen essentials. It’s a soup of balance: grain and dairy, earth and tang, simplicity and nourishment. A drizzle of browned butter with golden onions completes it, turning something humble into a focal, favourite and soothing meal.
Preparation Time: 10 minutes
Cook Time: 35 minutes
Total Time: About 45 minutes
Servings: 4–6
Ingredients
350–400 g korkoto (cracked wheat or coarse bulgur)
1.5 l water
Salt, to taste
2 cups paschitan’ (fermented yoghurt) or Greek thick strained yoghurt
3 tablespoons butter
1 onion, finely chopped
Instructions
In a large pot, bring the water to a boil with a generous pinch of salt. Add the korkoto and simmer gently until soft and slightly thickened, about 25–30 minutes. The mixture should resemble a light porridge. Remove from heat and allow to cool slightly. In a bowl, combine 2–3 ladlefuls of the warm soup with the yoghurt, stirring slowly until smooth. This prevents curdling when the yoghurt is added to the hot soup. Continue whisking until the mixture becomes creamy and uniform.
Gradually pour the yoghurt mixture back into the pot, stirring continuously over very low heat. Do not boil — just warm gently to blend the flavours and maintain a silky consistency.
In a small pan, melt the butter over medium heat. Add the finely chopped onion and sauté until golden and fragrant. Pour the sizzling butter-and-onion mixture over the soup. Stir gently and serve immediately.
Serving & Variations
Serve warm, with a drizzle of extra butter or a sprinkle of dried mint or chili for a touch of colour. You can replace korkoto with coarse bulgur or even short-grain rice if cracked wheat is unavailable. The soup pairs beautifully with crusty bread or a light green salad.
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