Turkish Yogurt Soup Yayla
Yayla soup recipe is one of the simple recipes for the most delicious soups of Turkish cuisine. Thanks to the swollen rice, the yogurt soup turns out very hearty.
When cooking soup "Yayla" rice should be used crushed. If you make soup from ordinary rice, then when you get up for a refill, you will encounter not a soup, but a mushy mass. Another important point in the preparation of soup "Yaila" is the slow mixing of yogurt mass with broth, so that the soup does not curdle.
First, the yogurt mass is whipped in a cup, and only then slowly poured into the broth in small portions. It is necessary to stir the soup quickly. In order that the soup does not curdle salt should be added after cooking. To get a more refined flavor we suggest adding dried mint fried in butter to the cooked soup.
Ingredients
| rice (broken) 1 cup |
| egg 1 egg |
| yogurt 2 cups |
| flour 2 tbsp. |
| salt |
| FOR THE DRESSING: |
| butter 2 tbsp. |
| dried mint 2 tbsp. |
Instructions
Step 1
Pour 3 cups of water into a saucepan, pour the rice into it and put it on the fire. Boil the rice until it is ready.
Step 2
In a separate bowl, whisk together egg, yogurt, flour and a cup of water. Add a ladleful of water from the mass where the rice was cooked. Mix well and gradually pour everything into the pot with rice. Do not forget to stir well.
Step 3
After the soup boils, continue to cook it for a few minutes. At the very end add salt.
Step 4
In a frying pan, melt the butter and add the dry mint. Once the butter is golden, remove from the heat.
Step 5
At your discretion, you can add the dressing to the soup or on top of the soup in a bowl.
