Yayla Corbasi (Turkish Yogurt Soup)

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Rinse the rice under cold water until the water runs clear, then set aside.

   Ca. 2 min.

   Kokkens note: Rinsing removes excess starch and prevents the soup from becoming too gummy.

2. 2

   In a large pot, bring the vegetable broth to a boil.

   Ca. 5 min.

3. 3

   Add the rinsed rice to the boiling broth and reduce the heat to a simmer.

4. 4

   Cook the rice for 15-20 minutes, or until it is tender.

   Ca. 20 min.

5. 5

   While the rice is cooking, prepare the yogurt mixture by whisking together the plain yogurt, egg yolk, all-purpose flour, and water in a medium bowl until smooth.

   Ca. 3 min.

   Kokkens note: Ensure there are no lumps in the yogurt mixture.

6. 6

   Once the rice is cooked, temper the yogurt mixture by slowly adding a ladleful of the hot broth from the pot into the yogurt mixture while continuously whisking.

   Ca. 2 min.

   Kokkens note: This step prevents the yogurt from curdling when added to the hot soup.

7. 7

   Gradually pour the tempered yogurt mixture into the pot with the rice and broth, stirring constantly.

   Ca. 1 min.

8. 8

   Continue to stir the soup gently over medium-low heat for about 5-7 minutes, without letting it boil, until it thickens slightly.

   Ca. 7 min.

   Kokkens note: Do not let the soup boil after adding the yogurt, as it can curdle.

9. 9

   Stir in the salt to taste.

10. 10

    In a small pan, melt the butter over medium heat.

    Ca. 2 min.

11. 11

    Add the dried mint and red pepper flakes (if using) to the melted butter and cook for about 30 seconds until fragrant.

    Ca. 1 min.

    Kokkens note: Be careful not to burn the mint.

12. 12

    Pour the hot mint butter over the individual servings of soup just before serving.

    Kokkens note: This step adds a burst of flavor and a beautiful visual.