Yogurt Soup

A traditional Turkish yogurt and rice soup with intense flavors and an incredibly creamy texture!

serving 4 People

time 50 min

INGREDIENTS

• 200 grams yogurt

• 100 grams rice

• 20 grams mint

• 700 ml water

• 2 tablespoon flour

• 2 tablespoon butter

• 1 small carrot

• 1 small onion

• 30 ml olive oil

• 2 teaspoons salt

How to Cook

1. Begin by finely chopping the onion, ensuring that the pieces are uniform for even cooking. Next, take fresh carrots and grate them using a box grater or a food processor, which will help them cook down more quickly. In a large skillet or saucepan, heat a generous amount of high-quality olive oil over medium heat. Once the oil is shimmering but not smoking, add the chopped onion. Sauté the onion, stirring occasionally, until it becomes translucent and soft, which should take about 5 to 7 minutes. This process allows the natural sugars in the onion to caramelize slightly, enhancing the flavor of the dish. After the onion has reached the desired level of tenderness, add the grated carrots to the pan. Continue to sauté the mixture, stirring often, until the carrots have softened significantly, which should take an additional 4 to 5 minutes. This combination of sautéed onion and carrot will serve as a flavorful base for your soup.

2. Once the onion and carrot mixture is ready, it’s time to introduce the creamy element of the dish. Add a generous dollop of yogurt to the pan, stirring it into the vegetables until well combined. The yogurt will not only add a rich creaminess to the soup but also a tangy flavor that complements the sweetness of the carrots. After the yogurt is incorporated, add the rice, stirring it into the mixture to ensure that every grain is coated with the flavorful sauté. Allow the rice to cook in this mixture for about 2 minutes, stirring frequently to prevent sticking. Following this, sprinkle in the flour, which acts as a thickening agent for the soup. Stir the flour into the rice and vegetable mixture, cooking for another minute to eliminate the raw flour taste and to help it integrate smoothly into the soup.

3. Now it’s time to bring the soup together. Carefully add the water to the pot, ensuring to scrape up any bits that may have stuck to the bottom of the pan, as these bits will add depth to the flavor of your soup. Add salt to taste, keeping in mind that the seasoning can be adjusted later. Increase the heat to high and bring the mixture to a rolling boil. Once boiling, reduce the heat to low to allow the soup to simmer gently. Cover the pot partially with a lid and let it simmer for approximately 20 minutes. This simmering process will allow the rice to absorb the flavors of the broth and soften to a perfect tenderness. Keep an eye on it, stirring occasionally to prevent the rice from sticking to the bottom of the pot.

4. After the rice has cooked and the soup has thickened to your liking, remove the pot from the heat. At this stage, add a handful of fresh mint leaves, which should be chopped or torn to release their aromatic oils. Stir the mint into the soup, allowing its fresh, bright flavor to infuse the dish. This addition of mint not only enhances the flavor profile but also adds a beautiful pop of color. Serve the soup hot, garnishing with additional mint leaves if desired, and enjoy the comforting and nourishing qualities of this delightful dish.

Yogurt Soup

PROTIPS

You can use any type of yogurt you like, but Turkish yogurt will give the soup a thicker consistency.

If you don't have any fresh mint, you can use dried mint instead. Use half amount, as dried mint is more intense.