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Yoğurt Çorbası (Yoghurt Soup)

Asia › Turkey
serves 8 25 min Easy 3 versions
Under 30 Minutes Under 45 Minutes Lunch Iftar Stovetop
Yoğurt Çorbası tarifi
E4024 · CC BY-SA 4.0

Yoğurt Çorbası

One of 3 versions of Yoğurt Çorbası (Yoghurt Soup) · the most complete write-up. The table below shows how their ingredients differ.

Ingredients

Servings 8 people
  • 750 gram yoghurt
  • 8 water glass (200 ml) meat stock
  • 50 gram margarine · or sunflower oil
  • 2 coffee cup (70 ml) flour
  • 1 dessert spoon salt

How to make it

Open in kitchen mode
  1. Put the yoghurt and the salt in a pan.
  2. Whisking with a whisk, pour the meat stock over it a little at a time.
  3. Put the fat and the flour in another pan.
  4. Stirring briskly with a wooden spoon, cook it for a minute or two.
  5. Without stopping stirring, add the yoghurt mixture a little at a time.
  6. Once it is well worked in, turn the heat up.
  7. Let the soup boil a little.
  8. Serve in deep plates or in small bowls.
Tips

Thinning the yoghurt with meat stock beforehand keeps the soup from curdling; do not pour hot liquid straight onto the yoghurt.

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Yoğurt Çorbası (Yoghurt Soup) versions

They are all the same dish; the table below lists only the ingredients that set them apart. Ingredients common to every version (flour, salt, oil) are left out — they make no difference.

With meat stock base Cold With flour
Ingredient With meat stock Cold With flour
flour ✓ — ✓
mint — ✓ ✓
water — ✓ ✓
butter — — ✓
dill — ✓ —
egg — — ✓
garlic — ✓ —
margarine ✓ — —
meat stock ✓ — —
olive oil — ✓ —
onion — ✓ —
oregano — ✓ —
pepper — — ✓
rice — ✓ —

Cold

serves 4 35 min

A summer soup made by whisking yoghurt to the thickness of ayran and adding boiled rice, fresh garlic and mint.

Open this version

With flour

serves 4 20 min

A quick soup in which egg, flour and yoghurt are mixed in a blender and boiled with water, served with oil infused with mint and red pepper.

Open this version