Yogurt Soup or with another name Yayla Soup is one of the famous soups of classic Turkish cuisine. In our cuisine, there are countless varieties of soups, but only a few are very common in every region of Turkey and Yogurt Soup is one of them.
In Turkish culture, Yogurt has a very special place. We make countless dishes by using yogurt such as kebabs, mezes, main dishes like ‘Kayseri Mantısı’, side dishes like ‘Cacık’, and beverages like ‘Ayran’. I try to eat yogurt as much as during lunches and dinners because of its delicious taste and countless health benefits.
I am lactose intolerant and I cannot drink milk; however, I can eat plain yogurt without a problem. If you are lactose intolerant as I am; plain yogurt is the best solution to get animal protein and calcium from a dairy product. As Yogurt Soup’s main ingredient is yogurt, you will not feel uncomfortable when you are eating it.
Due to Yogurt’s health benefits, most of the hospitals in Turkey give Yogurt Soup to their patients after operations. As you know yogurt comes from milk and it is very rich in vitamins. It carries animal protein, calcium, vitamin B-2, B-12, potassium, and magnesium. The doctors in Turkey say that Yogurt Soup is very effective for fast recovery.
Yogurt Soup is also great for harsh winters. It is considered a cold fighter in Turkey. The winter is on our doorsteps and you may get cold soon. When you get cold, your body becomes weak. At this very point, make this simple recipe and you will feel much better and refreshed. Whenever I get cold, I always make Yogurt soup (Yayla Çorbası) to get a quick recovery.
- 1/3 cup rice
- 3 cups water
- 2 cups plain Yogurt
- 2 tbsp flour
- 1 egg yolk
- 1 teaspoon salt
- 2 tbsp butter (or margarine)
- 2 tbsp dried mint
Wash the rice first and then place in a saucepan together with 3 cups water and add salt and cook for about 15 minutes, until it softens. And then reduce the heat.
In a bowl, beat the egg, put plain yogurt, flour, and 1 cup of water and mix them well.
Add the yogurt mixture inside the saucepan and stir slowly to let the rice and yogurt mixture mix well. Stir continuously until it comes to boil and then cook for 10 minutes.
In a separate pan, melt the butter or margarine and add the mint, stir a couple of times and let it sizzle then remove from heat and slowly sprinkle over the soup.