Yayla çorbası - Turkish Yoghurt Soup

Recipe Type: 
Number of Servings: 
4
Preparation time: 
45mins
Energy: 
232 kcal
Protein: 
8 g
Calcium: 
163 mg
Vitamin D: 
0.31 IU
% Ca recommended daily intake: 
16.32%

This recipe is served at dinner which you share with friends.

Ingredients

2 cups
1/2 cup
2 cups


2 tbsp

2 tbsp
1 medium onion, finely chopped
homemade chicken stock or water
rice, soaked overnight or at least a few hours
plain yogurt
salt and pepper
1 egg
butter
juice from half a lemon
dried mint, crushed

 

Preparation
1 Sautée the onion in the butter until soft and golden.

Add the stock and simmer until just below boiling point.

Add the drained rice and cook until tender, add seasoning.
2 Beat the egg lightly, add it to the yoghurt and blend together well, then add a little warm stock to the yoghurt and mix it.
Pour yoghurt slowly into the stock, and stir over low heat for 10 to 15 minutes.
3 Serve with few drops of lemon juice and garnish with mint.
Key Nutrients: