Turkish Yogurt and Rice Soup Recipe
A delicate, slightly tangy soup based on yogurt, with soft rice and mint that adds a refreshing note. In Turkey, soups like this are often eaten as a light lunch or dinner, especially when someone needs something gentle on the stomach. The flavor is reminiscent of a cross between barley soup and cold yogurt soup, only served warm.
This soup combines the comforting creaminess of yogurt with soft rice and aromatic mint, creating a dish that is both soothing for the stomach and full of character. It’s simple, uses basic ingredients, and yet feels like something special from a Turkish home kitchen.
Chef's tips
Use full-fat, thick natural yogurt – low-fat or very thin yogurt is more likely to split when heated. Keep the heat very low after adding the yogurt mixture and stir constantly; patience is key here. If you’re unsure, you can add even more hot liquid to the yogurt bowl before returning it to the pot to further reduce the risk of curdling.
How to serve
Serve the soup very warm, but not boiling hot, so the yogurt flavor stays delicate. Add a little extra dried or fresh mint on top for a stronger aroma. A side of warm flatbread or pita is perfect for dipping, and a simple cucumber salad with lemon and olive oil makes a refreshing accompaniment.
Ingredients
- jogurt - 500 g
- ryż - 70 g
- woda - 1.2 l
- żółtko jajka - 1 szt
- mąka pszenna - 1 łyżka
- masło - 20 g
- mięta - 1 łyżeczka
- sól
- pieprz czarny
Preparation
- Rinse the rice in a sieve under running water until the water is almost clear.
- In a pot, bring 1.2 l of water to a boil. Add the rice and cook over low heat for 12–15 minutes, until soft but not mushy.
- In a bowl, mix the yogurt, egg yolk, and flour into a smooth mixture without lumps. A whisk works best for this.
- Slowly pour about 2 ladles of hot water from the pot with rice into the bowl with yogurt, stirring constantly so the yogurt warms up and doesn’t curdle.
- Pour the contents of the bowl back into the pot with the rice, stirring continuously. Cook over very low heat for 5–7 minutes, until the soup thickens slightly. Do not let it come to a full boil – the surface should only gently tremble.
- Season the soup with salt and black pepper to taste.
- In a small pan, melt the butter over medium heat. When it starts to foam lightly, add the dried mint and heat for 20–30 seconds, until you smell a strong aroma, but do not let it brown.
- Ladle the hot soup into bowls and drizzle the mint butter over the top. Serve immediately.
Storage
Zupa po schłodzeniu może lekko zgęstnieć, ale po podgrzaniu na małym ogniu i dodaniu odrobiny wody wróci do dobrej konsystencji. Przechowuj w szczelnie zamkniętym pojemniku w lodówce i nie doprowadzaj do wrzenia przy ponownym podgrzewaniu, żeby jogurt się nie zwarzył.
