Yayla Çorbasi (Plateau Soup)
Category:
Courtesy of Elif Selvili
This tangy soup is very mild in flavor and can be made vegetarian by swapping vegetable broth for chicken stock.
Super easy
Ingredients
For 5 Person(s)
Cream
- For the soup:
- 5 cups chicken stock
- 2 tablespoons butter
- Salt and pepper, to taste
- 1/2 cups white rice
- 4 cups yogurt
- 2 tablespoons white flour
- 4 egg yolks
- For the garnish:
- 2 tablespoons butter
- 1 tablespoons paprika
- tablespoons dried mint
Yayla Çorbasi (Plateau Soup) Directions
- Put the chicken stock, butter, salt and pepper in a large pan and bring to a boil.
- Add the rice, turn the heat down and simmer for 20 minutes, or until the rice is very tender.
- In a large bowl, mix the yogurt, flour and egg yolks thoroughly. U
- sing a large ladle, slowly add the hot stock mixture to the yogurt mixture—stirring constantly to prevent the egg yolks and flour from clumping. After adding 4 to 5 ladles of stock, pour the mixture back into the soup and stir carefully. Simmer for another 10 minutes, stirring occasionally.
- Prepare the garnish by melting the butter in a small pan over low heat and stirring in the paprika until it starts to sizzle. Ladle the soup into individual serving bowls and drizzle with the butter-paprika mixture. Sprinkle generous amounts of mint over each and serve immediately.
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