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Author Notes: This is Turkish home cooking at its best. It is simple, has few ingridients and it is quite easy to make but results in a flavorful tasty crowd pleasing bowl of deliciousness. This is why this soup is cooked in all regions of Turkey with little differences and is called ''Yayla Çorbası'' which means High Plateau Soup. In the old days it was difficult to keep the milk fresh so it was turned into yogurt as soon as possible. High plateaus were cool and the best yogurt came from these high plateaus. That is the story behind the name of this yogurt based soup. When I was a child my mom used to cook this soup whenever we were sick or had an upset stomach. So the smell of this creamy soup brings back memories of comfort and love.
Yogurt is used very often in Turkish cuisine and it is not only served cold as a side dish but is also used hot in soups or stews. Some of you might find this peculiar but once you taste this soup, it will become a staple soup recipe in your kitchen. —Piper Nigrum (GamzE)
- 70 grams rice
- 650 milliliters water( chicken stock)
- 400 grams full fat yogurt
- 30-40 grams butter
- 1 egg
- 1.5 tablespoons flour
- fresh mint leaves
- Add water salt and rice in a large pot. Bring to a boil and let simmer until the rice is cooked and soft.
- Crack the egg in a bowl, add the flour and beat it lightly. Add the yogurt and whisk until its smooth.
- Add 2-3 tablespoons of the warm water to temper the yogurt and egg mixture add more water , stir and then carefully pour the mixture in the pot while stirring on low heat. Adjust seasoning and simmer for 10 minutes.
- Chop the fresh mint leaves. You can use dry mint as well but using fresh mint makes a huge difference believe me.
- Melt and foam the butter. Add the fresh mint leaves turn heat off and add the minty butter on top of your soup and serve.
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