A tangy traditional Turkish soup. This is a quick and easy soup to make and can be served for breakfast, lunch, or dinner along with nice crusty bread.
Ingredients:
5 cups water ( add an extra 1 c. if using uncooked rice)
1/2 stick of butter
a heaping 1/2 cup cooked rice or barley or 1/3 cup uncooked
3 cups yogurt
2 egg yolks (1 is o.k. but 2 makes it richer)
1/4 cup flour
salt to taste
dried mint
dash of red pepper flakes (optional)
Place water butter and rice in a large pot. Bring to a boil. (If using uncooked rice/barley lower heat and simmer until rice/barley is cooked.) Lower heat. In a large bowl whisk together the yogurt (you can use the whey as well) the egg yolks and flour until smooth. Slowly temper the yogurt mixture by adding a ladle full of hot liquid from the pot to the yogurt mixture. Mix. Then slowly pour the yogurt mixture into the pot. Bring the soup to a simmer. Season with salt to taste and mint (I usually use about 1 tbsp. of mint)
Ingredients:
5 cups water ( add an extra 1 c. if using uncooked rice)
1/2 stick of butter
a heaping 1/2 cup cooked rice or barley or 1/3 cup uncooked
3 cups yogurt
2 egg yolks (1 is o.k. but 2 makes it richer)
1/4 cup flour
salt to taste
dried mint
dash of red pepper flakes (optional)
Place water butter and rice in a large pot. Bring to a boil. (If using uncooked rice/barley lower heat and simmer until rice/barley is cooked.) Lower heat. In a large bowl whisk together the yogurt (you can use the whey as well) the egg yolks and flour until smooth. Slowly temper the yogurt mixture by adding a ladle full of hot liquid from the pot to the yogurt mixture. Mix. Then slowly pour the yogurt mixture into the pot. Bring the soup to a simmer. Season with salt to taste and mint (I usually use about 1 tbsp. of mint)
The biggest compliment ever was when my husband said that my yogurt soup was better than his mom's!
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