Yogurt Soup (Yayla Çorbası)


  • 1 tea glass of Rice
  • 2 cups Yogurt
  • 3 tablespoons Butter
  • 1 coffee cup Flour
  • 1 tea glass of pasteurized milk
  • 1 Egg yolk
  • 7 – 8 cups Broth
  • 1 tablespoon of dried mint
  • Salt and Red Pepper

* Throw the rice that you have washed into the meat or bone broth you have prepared before and leave it to cook.

* In another large bowl, mix eggs, milk and yogurt well, make a slurry without lumps.

* After about 20 minutes, when the rice is cooked, take it from the broth with the help of a ladle, gradually pour into the slurry and mix.

* Thin the slurry with 2 – 3 scoops of broth, then pour it gradually into the boiling broth, stir while stirring and let it boil for 5 – 10 minutes.

* Meanwhile, melt the butter in a pan and add the mint. If desired, add paprika and mix the oil.

* Pour the oil over the soup, mix and serve.

*Enjoy your meal.

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