Yayla Çorbasi (Plateau Soup)


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

Yayla Çorbasi (Plateau Soup)


For 5 Person(s)


  • 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

  1. Put the chicken stock, butter, salt and pepper in a large pan and bring to a boil.
  2. Add the rice, turn the heat down and simmer for 20 minutes, or until the rice is very tender.
  3. In a large bowl, mix the yogurt, flour and egg yolks thoroughly. U
  4. 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.
  5. 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.