March 4, 2012

Yoghurt Soup with Rice (Yayla Corba)

I have yet again revised my Yoghurt Soup recipe. This one is by far the best AND easiest I have made up until now. My previous yoghurt soup recipe contained egg, but this one doesn't include egg nor do I feel it needs it.

It's a Turkish recipe so their measurement for a cup is 200ml not the standard 250ml.

Yoghurt Soup with Rice
from Hunerli Bayanlar

  • 4 cups or about 800 ml Chicken Stock
  • 3 cups or about 600 ml water
  • 1 cup yoghurt (I used 250ml cup)
  • 3 heaped tablespoons Rice (I used medium grain)
  • 1 tablespoon butter
  • 2 heaped tablespoons flour
  • 1 teaspoon dried mint
  • Salt
Sauce for top of Soup: (not essential)
  • butter
  • paprika

  • Put water, chicken broth, salt, and washed and strained rice into a saucepan. Cook on low heat, until rice is tender, and comes to the boil (about 15 minutes)
  • Put butter in a small saucepan and melt over medium heat without burning. Add the flour, stirring until golden and turn the stove off.
  • Take up to 3-4 tablespoons of the rice water and add to the buttered flour, whisk to make a paste like slurry.
  • Add this slurry/paste mixture back into the saucepan with the rice and whisk quickly to ensure there are no lumps
  • In a bowl, whisk yogurt, take 3-4 tablespoon of the rice and flour mixture and whisk again. This ensures we increase the temperature of the yoghurt to prevent it from curdling. 
  • Add the yoghurt mixture to the soup and whisk 
  • Cook on low heat for about 5 minutes, stirring occasionaly
  • Add mint, stir once and turn off the heat
  • Make the sauce for the soup by heating some butter in a separate pan and adding paprika once the butter has melted.
  • Serve fresh and warm as possible.

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