How to prepare Turkish yogurt soup
*Ingredients you need to prepare this excellent soup:
Half a cup of rice
Yogurt 1.5 cups
– 1 egg
– 5 cups of water
– 1 tablespoon of flour
– Salt 1 teaspoon
– Butter 2 tablespoons
– Mint 2 tablespoons
*To have an excellent and delicious soup, you must follow the following steps carefully.
1- Another common ingredient used in Turkish cuisine is dried mint, which is usually fried in butter and then added to soup.
You can prepare dried mint at home or find it in local shops and traditional markets. First, prepare all the basic ingredients and then start preparing this delicious soup. First, wash the white rice well and put it in a strainer.
Try using half-grain or parboiled rice, water, room-temperature plain Greek yogurt, room-temperature eggs, all-purpose flour, salt, unsalted butter. .
2- Start by cooking the rice with water until it is completely decomposed or soft. For this you need more water than usual for cooking rice.
Remember that water and rice are the basis of this warm yogurt soup. If there is little water, add little by little until the rice is completely soft and pureed.
Then put yogurt, eggs, flour and salt in a bowl and mix well. Add more water to the cooked rice and stir well. Remove the rice from the heat. Using a ladle, slowly add a few ladlefuls of the rice and water mixture to the yogurt and egg mixture. Stir well and combine until the flour and eggs are incorporated into the rice.
3- Add the yogurt and egg mixture to the rice and boiled water and put it on medium heat. Boil for about 15 minutes, stirring occasionally. Taste and add more salt if needed.
Stir occasionally so that the soup does not sink due to the glaze of rice and flour and all the ingredients in the pot are cooked evenly. In a small pan, melt the butter and toast the dried mint for about 30 seconds to release its aroma. Add the dried mint to the soup and stir well. You can leave a little aside to decorate the soup.
Then, at the time of serving, pour the soup into the desired bowls and decorate it with mint and roasted butter and serve the Turkish yogurt soup hot.
The amount of rice for this recipe is ½ cup, which may not seem like enough. However, since the rice is overcooked and completely disintegrated, it multiplies in size and is enough for 4-6 servings. It is better to have eggs and yogurt at room temperature before starting cooking.
Use a large bowl to mix the yogurt and eggs as you need more space to stir the pot water. Dried mint burns easily, so make sure you don’t cook it for more than a minute. You can also use olive oil instead of butter.
You can use long or short grain white rice for this recipe. Depending on the rice and how thick the soup is, you may need to add more water.
*tip:
The amount of rice for this recipe is ½ cup, which may not seem like enough. However, since the rice is overcooked and completely disintegrated, it multiplies in size and is enough for 4-6 servings.
It is better to have eggs and yogurt at room temperature before starting cooking. Use a large bowl to mix the yogurt and eggs as you will need more space to stir the water in the pot.
Dry mint burns easily, so make sure you don’t cook it for more than 30 seconds. You can also use olive oil instead of butter. Turkish yogurt soup is a good option for a light meal. This warm yogurt soup is simple, healthy and naturally vegetarian.
