Zutaten für Yayla Corbasi Turkish Yogurt Soup
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Zubereitung von Yayla Corbasi Turkish Yogurt Soup
- In a large pot, combine 6 cups of water, 1 cup of rice, 1 teaspoon of salt, and 1 bouillon cube. Bring to a boil.
- Reduce heat to medium-high and simmer until the rice is cooked through and tender, about 15-20 minutes.
- While the rice cooks, whisk together 1 cup of plain yogurt, 1/2 cup of milk, 1 large egg yolk, and 1 tablespoon of all-purpose flour in a medium bowl until smooth.
- Once the rice is cooked, carefully ladle about 1/2 cup of the hot broth into the yogurt mixture, whisking constantly to temper the yogurt and prevent curdling.
- Slowly pour the tempered yogurt mixture into the pot with the rice, stirring gently and continuously to avoid lumps.
- Reduce heat to low and simmer for 10 minutes, stirring occasionally, until the soup slightly thickens.
- Melt 2 tablespoons of butter in a small frying pan over medium heat. Once melted and beginning to foam, add 1/4 cup of fresh mint leaves and sauté for about 30 seconds until fragrant.
- Stir the mint-butter mixture into the soup.
- Serve the Yayla Çorbası immediately, garnished with extra mint leaves (optional).
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
24g
Fat
37g
Carbs
11g
