Aush-e Kachalu (potato and yoghurt soup)

Instructions

1. Peel the potatoes and cut them into small dice.
2. Cook the potatoes in boiling salted water for 15 minutes, then keep the broth.
3. In a bowl, mix the yoghurt with the flour and a little hot broth to avoid lumps.
4. Pour the yoghurt mixture into the pan and stir gently over low heat for 10 minutes without letting it boil.
5. Fry the sliced onion in the oil with the chopped garlic until well browned.
6. Add the dried mint to the hot oil for one minute, then pour everything over the soup.
7. Serve hot, topping each bowl with the fried onions and mint.