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
- 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.