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Yoğurt Çorbası (Yoghurt Soup)

Asia › Turkey
serves 4 20 min Easy 3 versions
Meat-free Vegetarian Under 20 Minutes Under 30 Minutes Under 45 Minutes Lunch Iftar Stovetop
Yoğurt Çorbası tarifi
E4024 · CC BY-SA 4.0

Yoghurt Soup with Flour

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

Ingredients

Servings 4 people
  • 1 piece egg
  • 2 tablespoon flour
  • 3 tablespoon yoghurt
  • 4 water glass (200 ml) water
  • 1 tablespoon mint
  • 1 tablespoon butter
  • 1 dessert spoon red pepper
  • 1 teaspoon salt

How to make it

Open in kitchen mode
  1. Mix the egg, the flour and the yoghurt in a blender.
  2. Transfer the mixture to a pan.
  3. Add the water.
  4. Add the mint and the salt.
  5. After boiling for a few minutes, take the pan off the heat.
  6. Melt the butter in a small pan.
  7. Add the red pepper.
  8. Pour the butter over the soup and serve hot.
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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

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