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Yayla Corbasi - Turkish Yogurt Soup

Yayla corbasi (or Turkish Yogurt Soup or Yogurtlu Corba) is a delicious & filling Turkish Soup made with yogurt, rice, and mint sauce.

Prep Time
5 mins
Cook Time
5 mins
Total Time
45 mins
Servings: 4 people
Calories: 225 kcal
Course: Main Course , Appetizer , Soup
Cuisine: Turkish

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

Instructions

    Cup of Yum
  1. Combine the 350 ml of water and rice in a large pot and bring it to a boil.
  2. Cook the rice until it is soft and tender, and the water is absorbed.
  3. Add the remaining 1150 ml water to the pan and bring it to a boil.
  4. While the water is coming to a boil, combine the yogurt, egg, and flour in a large mixing bowl.
  5. Slowly add one ladle of boiling hot water to the yogurt mixture. Give them a quick whisk until they are fully mixed together.
  6. Add another ladle of the boiling water and mix well again, repeat it until the yogurt mixture is slightly warmed up.
  7. Slowly add the yogurt mixture back to the pan with the rice, stirring continuously until all is combined.
  8. 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.
  9. 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.
  10. Serve the soup in individual soup bowls and garnish with a drizzle of mint&butter sauce.

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

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

% 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.