Turkish Yogurt Soup with Dill and Potatoes Recipe
A delicate, slightly tangy soup that in Turkey is eaten both warm and at room temperature, especially on warmer days. The yogurt gives it freshness, while the potatoes make it more filling than classic cold soups. The flavor is reminiscent of a Polish sour rye-style soup made with yogurt combined with a dill potato soup, but it is lighter and more delicate.
This soup combines the comforting creaminess of potatoes with the refreshing tang of yogurt and the aroma of fresh dill. It is lighter than traditional creamy soups, yet still satisfying, and can be served both warm and at room temperature, making it perfect for changeable weather and warmer days.
Chef's tips
Keep the heat very low after adding the yogurt mixture and stir constantly—this is the key to a smooth, velvety texture without curdling. If you are unsure about the temperature, you can briefly remove the pot from the heat whenever you see the soup getting too hot.
How to serve
Serve in warm bowls with extra fresh dill sprinkled on top. A drizzle of good olive oil or a pinch of chili flakes can add a pleasant finishing touch. Pair with crusty bread, flatbread, or simple cheese pastries for a complete meal.
Ingredients
- plain yogurt thick, preferably Greek-style - 500 g
- potatoes peeled, medium - 400 g
- vegetable broth homemade or from a good-quality stock cube - 1 l
- wheat flour - 1.5 tablespoons
- egg yolk - 1 piece
- dill fresh, finely chopped - 3 tablespoons
- butter - 20 g
- vegetable oil - 1 tablespoon
- garlic finely chopped or grated - 1 clove
- salt to taste
- black pepper to taste
Preparation
- Peel the potatoes and cut them into small cubes. Bring the broth to a boil in a pot, add the potatoes, and cook over medium heat for 12–15 minutes, until they are tender but not falling apart.
- In a bowl, mix the yogurt, flour, and egg yolk until the mixture is smooth and lump-free. Add 2–3 tablespoons of hot broth from the pot and mix thoroughly to temper the yogurt.
- Remove the pot from the heat. Pour the yogurt mixture into the pot in a thin stream, stirring the soup constantly with a spoon or whisk.
- Return the pot to very low heat and warm for 5–7 minutes, stirring continuously, until the soup slightly thickens. Do not let it come to a boil—large bubbles must not appear on the surface, or the yogurt will curdle.
- In a small pan, heat the butter with the oil over medium heat. Add the garlic and fry for about 30–40 seconds, until it becomes very fragrant but does not brown.
- Remove the pan from the heat, add the chopped dill, stir, and pour everything into the soup. Season with salt and pepper to taste, stir gently, and serve immediately or after it has cooled slightly.
Storage
Zupę przechowuj po całkowitym wystudzeniu w lodówce, w szczelnym pojemniku; podgrzewaj bardzo delikatnie na małym ogniu, nie dopuszczając do zagotowania.
