Toyga soup from Ahiska cuisine balances the tang of yogurt with the mild sweetness of fine bulgur, dried apricots, and raisins. This hearty soup is served hot with a mint butter sauce.
Simmer the fine bulgur with one 200 ml measure of water over low heat until tender.
Whisk the yogurt thoroughly with the flour until smooth and lump-free. Gradually add the remaining water to make a pourable mixture.
Add the yogurt mixture to the cooked bulgur, dried apricots, and raisins. Bring to a boil, stirring continuously. Once it boils, reduce the heat and cook for 10 more minutes. Important: Keep stirring the entire time.
Melt the butter, add the dried mint, and cook for a few seconds. Drizzle over the hot soup and serve.
Important: To keep the yogurt from curdling when added to the boiling soup, first whisk it with the flour, then add it in a thin stream while stirring continuously. Because it contains dairy, this soup is not suitable for people with lactose sensitivity.
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