Yayla Corbasi (Yogurt Mint Soup)

Name: Yayla Corbasi (Yogurt Mint Soup)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 2 cups plain whole-milk yogurt, room temperature; 2 large egg yolks; 2 tbsp all-purpose flour; 4 cups vegetable stock; 1/3 cup long-grain white rice, rinsed; 1 tsp kosher salt; 1/2 tsp white pepper; 2 tbsp unsalted butter; 2 tsp dried mint; 1/2 tsp sweet paprika

A soothing Turkish yogurt and rice soup finished with a sizzling drizzle of mint-and-paprika butter. Tangy, warming, and incredibly comforting, this highland-style soup comes together quickly on the stovetop.

35 minEasyServes 4210 cal/serving

TurkishSoupStovetopVegetarianLow CarbNut-FreeSoy-FreeLow-SodiumAlcohol-FreeCorn-Free

Ingredients

2 cups plain whole-milk yogurt, room temperature
2 large egg yolks
2 tbsp all-purpose flour
4 cups vegetable stock
1/3 cup long-grain white rice, rinsed
1 tsp kosher salt
1/2 tsp white pepper
2 tbsp unsalted butter
2 tsp dried mint
1/2 tsp sweet paprika

Instructions

1

In a medium pot, bring 4 cups vegetable stock to a boil over medium-high heat. Add 1/3 cup rinsed long-grain white rice and cook for 15 minutes until the rice is nearly tender.
2

Meanwhile, whisk together 2 cups room temperature plain whole-milk yogurt, 2 large egg yolks, and 2 tbsp all-purpose flour in a bowl until completely smooth.
3

Reduce the heat to low. Slowly ladle about 1 cup of the hot stock into the yogurt mixture while whisking constantly to temper it. Then slowly pour the tempered yogurt mixture back into the pot while stirring. This prevents the yogurt from curdling.
4

Season with 1 tsp kosher salt and 1/2 tsp white pepper. Keep the heat low and stir gently for 5 to 8 minutes until the soup thickens slightly. Do not let it boil or the yogurt may break.
5

In a small skillet, melt 2 tbsp unsalted butter over medium heat. When it foams, remove from heat and stir in 2 tsp dried mint and 1/2 tsp sweet paprika; the spices will bloom in the hot butter.
6

Ladle the soup into bowls and drizzle the mint butter over each portion. Serve immediately.

Questions

Can I make Yayla Corbasi (Yogurt Mint Soup) dairy-free?

Yes. The dairy in this entry is 2 cups plain whole-milk yogurt, room temperature, 2 tbsp unsalted butter. Swap the yogurt for an unsweetened coconut or soy yogurt; the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Can I make Yayla Corbasi (Yogurt Mint Soup) gluten-free?

Yes. The gluten in this entry is 2 tbsp all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Yayla Corbasi (Yogurt Mint Soup) keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Can I halve or double Yayla Corbasi (Yogurt Mint Soup)?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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