Spas

Rinse the dzavar, cover it with hot water and let it soak for 30 minutes, then drain.

Transfer the dzavar to a pot, add 700 ml water and cook for 20–25 minutes after it comes to a boil, until the grains are soft; there's no need to drain the cooked dzavar.

In another large pot, whisk together the matsun, egg and wheat flour until smooth and free of lumps.

Gradually pour in 500 ml cold water, whisking constantly, then add the cooked dzavar.

Set the pot over medium heat and stir continuously along the bottom until the soup comes to a gentle simmer; don't leave it unattended, or the matsun may curdle.

Reduce the heat to low and simmer for 7–10 minutes, stirring occasionally.

In a skillet, melt the butter, add the chopped spring onion and cook for 2–3 minutes until softened; stir in the dried mint and cook for another 30 seconds.

Season the soup with salt to taste, ladle it out hot and drizzle each bowl with the mint butter; for a cold serving, let the soup cool completely and refrigerate for at least 2 hours.