How to make delicious yogurt soup for 7 people

Soak the courgettes in a cup of water overnight, changing the water every few hours. Add 1 teaspoon of salt to the yogurt and refrigerate. Cut the onion into 4 pieces and place in a large pot with the meat, salt, and pepper.

Place the pot over medium heat and add 8 cups of water and bring to a boil. Cover the pot and reduce the heat to a simmer. Once the meat is cooked, remove the pot from the heat and pour the water into a large bowl. Return the meat to the heat until all the water has evaporated, then let it cool.

Put the chickpeas in a pot with the broth, salt, and pepper and let them cook on low heat for 20 to 30 minutes. Finely chop the tarragon and dill. When the chickpeas are cooked, add the rice with the vegetables and a little salt to the pot and keep the pot on the heat for another 30 minutes.

Place the yogurt at room temperature to warm it up a bit. Mash the cooked meat well with an electric blender and add it to the soup. Stir the soup every five minutes until it reaches the desired consistency and remove it from the heat. After the soup has cooled down a bit, slowly pour the yogurt into the soup and stir until it is completely mixed with the soup.