Yogurt Soup II
(Yogurt Corbasi)
3 cups water
1 cube beef bouillon*
1/3 cup long grain rice, washed and drained
1 cup yogurt
1 egg yolk
1 tbsp all purpose flour
1 tsp cumin
1 tsp tomato paste
Salt
Red Pepper-Mint Sauce:
2 tbsp butter
1 tbsp dry mint
1 tsp red pepper
Bring to boil the water in a medium sized pot. Put the rice, salt and bouillon in it. Cook on medium heat, until the rice is done. Then turn the heat to low.
Meanwhile in a bowl, mix yogurt, egg yolk, flour, cumin, tomato paste and salt. After the rice is cooked, take a few spoons of liquid from the pot and mix into the bowl. Then slowly pour the mixture into the pot while stirring very slowly. Cook for 10 more minutes on low heat.
Place the butter in a small pan. When it begins spitting, stir in the mint and paprika, stir and pour all over the soup. Serve immediately.
Makes 2-3 servings.
*If you don't want to use beef bouillon, you can use 1 cup beef stock + 2 cups of water.
Yogurt Soup with Meatballs
Meatball ingredients:
150 gr lean ground beef
1/2 tsp cumin
Salt
Pepper
Soup ingredients:
3 cups water
1 cube beef bouillon*
1/3 cup rice, washed and drained
1 cup yogurt
1 egg yolk
1 tbsp all purpose flour
1 tsp cumin
1 tsp tomato paste
Salt
Red Pepper-Mint Sauce:
2 tbsp butter
1 tbsp dry mint
1 tsp red pepper
Knead all the meatball ingredients, make hazelnut size balls. Put aside.
Bring to boil the water in a medium sized pot. Put the meatballs, rice, salt and bouillon in it. Cook on medium heat, until the rice is done. Then turn the heat to low.
Meanwhile in a bowl, mix yogurt, egg yolk, flour, cumin, tomato paste and salt. After the rice is cooked, take a few spoons of liquid from the pot and mix into the bowl. Then slowly pour the mixture into the pot while stirring very slowly. Cook for 10 more minutes on low heat.
Place the butter in a small pan. When it begins spitting, stir in the mint and pour all over the soup. Serve immediately.
Makes 2-3 servings.
*If you don't want to use beef bouillon, you can use 1 cup beef stock + 2 cups of water.
Labels: Soups
9 Comments:
I loved your original yogurt soup, make it all the time. I am looking forward to trying this new version. Thanks...
Hey I want to buy the whole book from Amazon.are these recipes all included? or when ever you come with a new recipe you put the update in the blog?plz let me know.
Hi,
Thank you:) My first Yogurt Soup's original name is Plateau Soup (Yayla Corbasi) in Turkish which was my first soup recipe in my blog. Both soup recipes are the original ones:)
Hi,
The sales of my book started on December 13, 2007. There are 115 English recipes (already posted on the website) in the book.They were all posted from the beginning to the end of 2007.
The recipes for the last 4 years are not included in this book. I may publish more books to complete all the recipes that I've been posting:)
Hi Binnur,
A delicious soup for a cold winter day. Is it possible to cook the soup without egg yolk because I am a vegetarian and I avoid it?
Hi,
You don't have to use the egg yolk:)
to vegetarian
If you don't eat eggs ,you must be vegan not vegetarian
I made this soup just as the directions said, but it was very thick. More like gravy than soup. I had to add 2 cups of water to thin it out. Did I do something wrong? But, it was delicious!! My Turkish hubby LOVED it!!
Hi,
If it is still delicious, you did nothing wrong:) Actually, you added more water to dilute which is good:)
There may be few reasons for that, such as; wrong type rice like risotto rice or unwashed rice or the yogurt has too much starch in it or the flour is more than one spoon (it should be leveled with a knife)...
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