Turkish yogurt soup Yayla Çorbası
A soup that can cool down even on the hottest day — Yayla çorbası with mint and pepper
Ingredients
| round grain rice 50 g |
| hot water 3 tbsp. |
| onion 1 pc |
| cold water 0,5 tbsp. |
| yogurt 1,5 tbsp. |
| egg yolk 1 pc |
| olive oil 3 tbsp. |
| wheat flour 1 tbsp. |
| dried mint 1 tbsp. |
| ground red pepper 1 pinch |
| salt to taste |
Instructions
Step 1
In a saucepan, sauté the chopped onion in the olive oil. Add the mint and ground red pepper and, stirring vigorously, heat the spices for a minute.
Step 2
Then pour in the washed rice, pour in hot water and add salt. Once the soup boils, cover the pot with a lid and simmer for 30 minutes on medium heat.
Step 3
In a separate bowl, alternately mix the yogurt with the egg yolk, flour and water. When the mixture is homogeneous, thinly stream it into the soup, stirring constantly.
Step 4
Bring the soup to a boil, remove from the stove and let it cool completely.
Step 5
Then send it to the refrigerator for an hour.
Step 6
If desired, let garnish with a sprig of fresh mint, sprinkled with paprika.
