Turkish Yogurt Soup with Rice and Mint Recipe
This delicate soup is slightly tangy from the yogurt, filling thanks to the rice, and refreshing thanks to the addition of mint. In Turkey it is often served both warm and at room temperature, especially on warmer days when heavy soups lose their appeal. The flavors are a bit like a very thin tzatziki sauce, but in a version you eat with a spoon.
A classic Turkish-style yogurt soup that combines tangy, creamy yogurt with soft rice and aromatic mint, offering a light yet satisfying alternative to heavy, cream-based soups.
Chef's tips
Use thick, good-quality plain yogurt for the best texture and flavor. Keep the heat low after adding the yogurt mixture and stir often to prevent curdling. If you are unsure, you can take the pot off the heat while adding the yogurt mixture, then return it to very low heat.
How to serve
Serve in warm bowls with extra dried or fresh mint on top. A drizzle of good olive oil or a pinch of chili flakes can add a pleasant kick. Pair with flatbread, pita, or simple toasted bread and a fresh salad with cucumbers and tomatoes.
Ingredients
- plain yogurt thick - 500 g
- rice short-grain or risotto rice - 60 g
- water - 1.2 l
- egg yolk - 1 piece
- wheat flour level - 1 tablespoon
- butter - 2 tablespoons
- dried mint - 1 teaspoon
- salt to taste
- black pepper to taste
Preparation
- Rinse the rice in a sieve under cold water until the water is almost clear.
- Pour 1 liter of water into a pot, add the rice and a pinch of salt. Cook over low heat for 12–15 minutes, until the rice is soft and the grains are slightly cracked.
- In a bowl, mix the yogurt, egg yolk, and flour. Whisk vigorously until there are no lumps.
- Slowly pour about 1 cup of hot water from the pot with the rice into the bowl with the yogurt, whisking constantly – this is important so the yogurt doesn’t curdle.
- Pour the contents of the bowl back into the pot with the rice, stirring constantly with a spoon. Add the remaining 200 ml of water if the soup seems too thick.
- Cook over very low heat for 5–7 minutes, stirring from time to time, until the soup thickens slightly. Do not let it come to a full boil – the surface should only tremble gently.
- In a small saucepan, melt the butter over medium heat. When it starts to smell slightly nutty but has not browned yet, add the dried mint and fry for 20–30 seconds, stirring, until you smell an intense aroma.
- Pour the butter with mint into the soup, stir, and season with salt and pepper to taste. Serve immediately or after it has cooled slightly.
Storage
Zupę przechowuj w lodówce w szczelnie zamkniętym pojemniku. Podgrzewaj na małym ogniu, często mieszając i w razie potrzeby dolewając odrobinę wody, bo z czasem gęstnieje.
