Yoghurt Soup: Make Easy Yoghurt Soup

Yoghurt soup is an example of healthy, easy and delicious soups belong to Turkish cuisine. The rice used during cooking makes it starchy and a kind of silky texture which makes it appeal to the eye. Whereas its taste flavored with the butter and milk sauce doubles the taste you enjoy from the soup.

Yoghurt Soup Recipe Video

How to Make Yoghurt Soup at Home

It is really easy to make yoghurt soup at home. It requires only simple ingredients like flour, rice and yoghurt. Here are the ingredients and step-by-step directions for making yoghurt soup at home.

Ingredients: 3/4 cup of rice, 2,5 cup of yoghurt, 3 tablespoons flour, 1 egg, 2,5 liters water.

For butter sauce: 1 tablespoon butter, 2 tablespoons dry mint, 1 teaspoon chili flakes.

Step-By-Step Directions:

1- First of all wash the rice a few times and soak in warm water for about 30 minutes.

2- After 30 minutes, wash and drain the rice; and set aside.

3- Secondly, it is time to prepare the flour-yoghurt-egg mixture. For that, take 2,5 cups of yoghurt in a mixing bowl. Add 3 tablespoons of flour and 1 egg and mix.

4- Thirdly, in another pot, bring 2,5 liters of water into boil.

5- Then add the rice and boil for around 5 minutes.

6- Now, remove 1/2 cup of hot soup water and add it slowly into the flour-yoghurt-egg mixture and mix them until combined. (We do that to help the egg to get used to hot water. If we add it directly to the soup, the egg in the mixture can cook and form unwanted egg pieces inside the soup)

7-Finally we can start to cook our butter sauce. For that take 1 tablespoon of butter in a saucepan and melt over medium heat. Whenever the butter melts add 2 tablespoons of dry mint and 1 teaspoon of chili flakes. Cook for around 30 seconds and remove the pan from heat.

8- As the last touch it is time to add the butter-mint sauce into the yoghurt soup. When the rice is cooked, we can gradually pour the hot butter-mint sauce into the yoghurt soup and mix.

9- Yoghurt soup is ready to serve. Please enjoy.


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