Yayla Corbasi - Turkish Yogurt Soup
User Reviews
5
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Prep Time
5 mins
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Cook Time
40 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
Description
Yayla Corbasi - Turkish Yogurt Soup features long-grain rice cooked until tender, to which a tempered mixture of yogurt, egg, and flour is gradually added to prevent curdling. The soup simmers gently allowing the flavors to meld while maintaining a creamy consistency. Finished with a topping of melted butter infused with dried mint and a touch of paprika or chili flakes, the soup carries a subtle warm spice and mint aroma.
The texture is smooth and slightly thickened from the flour and egg, balanced by the rice's softness. Salt is added only toward the end to stabilize the yogurt and prevent curdling. The soup is traditional in Turkish cuisine, appreciated for its soothing qualities and light but filling nature.
Because reheating yogurt-based soups can affect texture, freezing is possible but may reduce creaminess. Keeping leftovers refrigerated in airtight containers for up to five days is best if preserving soup quality.
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 yogurt 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
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.
Notes
- Use 100 grams of rice as it will expand and soften significantly during cooking, providing enough for four servings.
- Do not cover the pot while simmering to prevent the soup from curdling.
- Add salt at the end of cooking to maintain the proper texture and prevent separation.
- The soup can be frozen once fully cooled, though the texture may change; refrigeration for up to five days is preferable for maintaining creaminess.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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