Yayla Corbasi - Turkish Yogurt Soup
User Reviews
5.0
15 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
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Total Time
45 mins
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Servings
4 people
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Calories
225 kcal
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Course
Main Course, Appetizer, Soup
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Cuisine
Turkish
Yayla Corbasi - Turkish Yogurt Soup
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Yayla corbasi (or Turkish Yogurt Soup or Yogurtlu Corba) is a delicious & filling Turkish Soup made with yogurt, rice, and mint sauce.
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Ingredients
- 100 g rice (long grain rice such as Osmancik or Basmati)
- 1 ½ l water (350 ml and 1150 ml separately)
- 1 egg
- 330 g yoghurt (Turkish yoghurt or natural yogurt)
- 2 tablespoon plain flour
- 30 g butter or olive oil
- 1 teaspoon salt
- 1 teaspoon dried mint
- ½ teaspoon paprika or flaked chilli
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Instructions
- Combine the 350 ml of water and rice in a large pot and bring it to a boil.
- Cook the rice until it is soft and tender, and the water is absorbed.
- Add the remaining 1150 ml water to the pan and bring it to a boil.
- While the water is coming to a boil, combine the yogurt, egg, and flour in a large mixing bowl.
- Slowly add one ladle of boiling hot water to the yogurt mixture. Give them a quick whisk until they are fully mixed together.
- Add another ladle of the boiling water and mix well again, repeat it until the yogurt mixture is slightly warmed up.
- Slowly add the yogurt mixture back to the pan with the rice, stirring continuously until all is combined.
- Bring the mixture to a boil and gently simmer for another 15 minutes stirring occasionally. Add some salt at this point. Do not cover it with a lid as this would cause the soup to curdle.
- Make the mint sauce while the soup is cooking. Melt the butter in a small pan and stir in the dried mint along with paprika or chili flakes.
- Serve the soup in individual soup bowls and garnish with a drizzle of mint&butter sauce.
Equipments used:
Notes
- The amount of rice for this recipe is 100 grams which might seem too little. However, since the rice will be overcooked and multiplied in size, it will be enough for 4 servings.
- Do not cover the soup with a lid while cooking as this would cause the soup to curdle.
- Add the salt at the end of the cooking process to avoid the soup curdling.
- You can freeze this soup after cooling it completely down. However, it will lose its texture and won't be as creamy as freshly done. The best option is to keep the soup refrigerated in an airtight container for up to five days.
Nutrition Information
Show Details
Calories
225kcal
(11%)
Carbohydrates
27g
(9%)
Protein
7g
(14%)
Fat
10g
(15%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
68mg
(23%)
Sodium
709mg
(30%)
Potassium
180mg
(5%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
342IU
(7%)
Vitamin C
1mg
(1%)
Calcium
129mg
(13%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 225 kcal
% Daily Value*
| Calories | 225kcal | 11% |
| Carbohydrates | 27g | 9% |
| Protein | 7g | 14% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 68mg | 23% |
| Sodium | 709mg | 30% |
| Potassium | 180mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 342IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 129mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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