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Turkish Yogurt Soup (High Plateau Soup)

by:
January 27, 2017
4.5
2 Ratings
Photo by Piper Nigrum (GamzE)
  • Serves 4-6
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. —Gamze Mutfakta (Piper Nigrum)

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Ingredients
  • 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
  • salt&pepper
Directions
  1. Add water salt and rice in a large pot. Bring to a boil and let simmer until the rice is cooked and soft.
  2. Crack the egg in a bowl, add the flour and beat it lightly. Add the yogurt and whisk until its smooth.
  3. 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.
  4. Chop the fresh mint leaves. You can use dry mint as well but using fresh mint makes a huge difference believe me.
  5. 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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11 Reviews

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Fallon March 16, 2024
Hi! Thank you for the recipe! Approximately how long does it take to cook the rice? Thanks for your help!
Cheryl Y. April 4, 2021
My Armenian Grandmother would make this soup for us when we would visit for the weekend I make this soup once a week, it’s so good and evokes such wonderful childhood memories
Cheryl Y. April 4, 2021
Sorry I forgot to add, I do not use flour in mine, nor did my Grandmother, I also use a small cut pasta instead of rice.
Gamze M. April 5, 2021
Yes:)) Flour is just like a roux it thickens the soup. It is a very favorite soup in our house. Like red lentil soup we cook it at least once a week. Some parts in Turkey they add bulgur wheat instead of rice..
κλοντιανα Τ. January 2, 2021
Έγινε παχιά κρεμοδις και πολη γευστική αντί για βουτιρο έβαλα ελαιόλαδο ,θα μπορουσε να γινει και χωρις το ριζι..οντος η μεντα τιν απογείωσε...
Gamze M. April 5, 2021
As far as the google translate:) yes you can use olive oil instead of butter. Rice gives a little thickness and body:) and mint is a must:( Thank you
Cheryl Y. April 5, 2021
Hi Gamze, I find the starch from the pasta provides just enough thickening without using flour, I guess it’s how you were shown to make it, I’m in my 60’s now, so that recipe was in the family a lot of years, anyway you make it , it’s the most satisfying soup to me

I thank you for the reply
Gamze M. April 5, 2021
Cheryl, there is a term in Turkish cooking which is called ''terbiye'' which is combining flour and eggs (sometimes just yolks) and yogurt or lemon juice which is added to soups not only for thickness but for flavour too. It is a common method used in making soups dates way back to Ottoman Cuisine:) Im 52 by the way:))
Cheryl Y. April 5, 2021
Thank you for this knowledge :)
Jutta August 25, 2018
Loved this soup. Flavor is fantastic if you love the taste of plain yogurt. Came out very thick compared to one I had before. Got even thicker leftover. I will try without the flour next time.
Gamze M. August 26, 2018
Glad to hear it :) This soup thickens when it is cold like lentil soup... You can always add a bit of water before re heating it.. The taste doesn't change:)