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Yoğurt Çorbası (Yoghurt Soup)

Asia › Turkey
serves 4 35 min Easy 3 versions
Meat-free Vegetarian Gluten-free Under 45 Minutes Lunch Iftar Stovetop
Yoğurt Çorbası tarifi
E4024 · CC BY-SA 4.0

Cold Yoghurt Soup

One of 3 versions of Yoğurt Çorbası (Yoghurt Soup). The table below shows how their ingredients differ.

Ingredients

Servings 4 people
  • 500 gram yoghurt
  • 3 water glass (200 ml) water
  • 1 coffee cup (70 ml) rice
  • half water glass (200 ml) water · to boil the rice
  • 3 sprig garlic · fresh
  • 8 sprig spring onion stalks · fresh
  • 4 sprig mint · fresh
  • 3 sprig dill
  • 1 teaspoon oregano
  • 3 tablespoon olive oil
  • 1 dessert spoon salt

How to make it

Open in kitchen mode
  1. Clean the fresh garlic and chop it finely.
  2. Set three spring onion stalks aside to decorate and chop the rest.
  3. Pick the mint over leaf by leaf.
  4. Clean the dill and chop it.
  5. Wash the rice several times in plenty of water and drain it.
  6. Put it in a pan and add half a water glass of water.
  7. Sprinkle in salt and boil over a low heat until the rice is soft.
  8. Put the yoghurt in a deep bowl.
  9. Sprinkle in the oregano and a pinch of salt and beat with a mixer until it is as thick as cream.
  10. Add three glasses of water and carry on beating until it is as thin as ayran.
  11. Add the rice, the olive oil, the garlic, the mint leaves and the dill to the yoghurt and stir.
  12. Share it out between serving bowls.
  13. Decorate with the thin spring onion stalks and serve cold.
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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 — ✓ —

With meat stock

serves 8 25 min

The basic yoghurt soup, in which whisked yoghurt is thinned with meat stock and worked into a floured fat, and cooks without curdling.

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