- 2 lit. water
- 1 cup “corcoto” (crushed wheat)
- 5 – 6 tablespoons strained yoghurt
- 2 tablespoons butter
- 1 teaspoon mint
- 1 tbsp salt
- Wash the wheat well and boil in the water for 15 minutes.
- Add the salt and continue boiling for another 5 – 10 minutes.
- Put the yoghurt in a bowl and add just enough liquid from the pan to dilute it and then add it to the soup mixture.
- In a frying pan, melt the butter and add the mint to it and then add this to the soup.