Turkish Yogurt Soup with Bulgur and Spinach Recipe
A delicate, slightly tangy soup where thick yogurt is combined with bulgur and green spinach. In Turkey, such yogurt-based soups are often served as a light lunch or dinner, especially when someone needs something gentle on the stomach. The flavor is a bit reminiscent of Polish żurek without smoked meat, but it is lighter and more creamy.
This soup combines the comforting creaminess of yogurt with the nuttiness of bulgur and the freshness of spinach, creating a light yet satisfying dish. The aromatic butter with garlic and dried mint gives it a distinctly Turkish character and a depth of flavor that feels both soothing and unique.
Chef's tips
When tempering the yogurt, take your time adding the hot broth and whisk constantly—this is the key to a smooth, velvety soup without curdling. If the soup thickens too much as it stands, simply loosen it with a splash of hot water or broth while reheating.
How to serve
Serve in warm bowls, optionally sprinkled with a bit of extra dried mint or freshly ground black pepper. A side of warm flatbread or pita works beautifully, and a crisp salad with lemon dressing will balance the soup’s creaminess.
Ingredients
- natural yogurt thick, preferably Greek-style - 400 g
- fine bulgur - 60 g
- spinach fresh or frozen, leaves - 150 g
- vegetable broth or chicken broth - 900 ml
- egg yolk - 1 piece
- wheat flour level - 1 tablespoon
- butter - 20 g
- dried mint - 1 teaspoon
- garlic finely chopped - 1 clove
- salt to taste
- black pepper to taste
Preparation
- Rinse the bulgur in a sieve under running water.
- Bring the broth to a boil in a pot, add the bulgur, reduce the heat to medium and cook for 10–12 minutes, until the grains are soft but not overcooked.
- If using fresh spinach, wash the leaves, dry them and roughly chop; if using frozen spinach, thaw it and squeeze out the excess water.
- In a bowl, mix the yogurt with the egg yolk and flour, whisk thoroughly until there are no lumps.
- Slowly pour about 2 ladles of hot broth with bulgur into the bowl with yogurt, whisking vigorously all the time so the yogurt warms up and does not curdle.
- Pour the contents of the bowl back into the pot with the broth and bulgur, stirring constantly with a spoon. Set over low heat and cook for 5–7 minutes, without letting it come to a full boil (only gentle bubbles around the edges should appear).
- Add the spinach to the soup, stir and cook for another 3–4 minutes, until the leaves soften and reduce in volume.
- In a small pan, melt the butter over medium heat, add the chopped garlic and fry for 30–40 seconds, until it becomes very fragrant but does not brown, then add the dried mint, stir and fry for another 10 seconds.
- Pour the contents of the pan into the pot with the soup, stir, season with salt and pepper to taste, remove from the heat and let stand for 5 minutes before serving so the flavors can meld.
Storage
Zupa po schłodzeniu może lekko zgęstnieć; przy podgrzewaniu rób to na bardzo małym ogniu, często mieszając i w razie potrzeby dodając odrobinę wody lub bulionu, aby nie dopuścić do zwarzenia jogurtu.
