If you like yogurt you would love the tart flavor and creamy texture of this comforting Turkish yogurt soup
Cook Time: 50 Min
Total Time: 50 Min
Serves: 4-6
Total Time: 50 Min
Serves: 4-6
Ingredients
1/2 cup short grain rice
2 cups water
4 cups chicken or meat stock
1 cup plain thick yogurt
1 egg
1.5 tbsp all-purpose flour
salt to taste
2 tbsp butter for serving
2 tbsp dry mint for serving
1 tbsp red pepper flakes for serving
2 cups water
4 cups chicken or meat stock
1 cup plain thick yogurt
1 egg
1.5 tbsp all-purpose flour
salt to taste
2 tbsp butter for serving
2 tbsp dry mint for serving
1 tbsp red pepper flakes for serving
Directions
1. In a large bowl, transfer the water, stock and rice. Bring to boil and let simmer on low heat until the rice is cooked and starts falling apart, or about 20 min.
2. In a mixing bowl whisk the eggs and stir in the flour. Then add yoghurt and whisk the mixture until completely homogenous. Once the rice is cooked, slowly pour in the egg and yoghurt mixture into the soup whisking the soup energetically all the time: this is the single most critical part of the cooking and you want to make sure your soup is absolutely smooth. Add salt – more that specified amount, if you like. Let the soup simmer on very low heat for 10-15 minutes more, stir now and then to make sure the soup does not stick to the bottom.
3. Meanwhile, melt the butter in a small pan, stir in the dry mint (some also add red pepper flakes at this point, some reserve them for service) and get the butter sizzle. Then pour the herb butter into the soup and whisk well. Serve hot.
2. In a mixing bowl whisk the eggs and stir in the flour. Then add yoghurt and whisk the mixture until completely homogenous. Once the rice is cooked, slowly pour in the egg and yoghurt mixture into the soup whisking the soup energetically all the time: this is the single most critical part of the cooking and you want to make sure your soup is absolutely smooth. Add salt – more that specified amount, if you like. Let the soup simmer on very low heat for 10-15 minutes more, stir now and then to make sure the soup does not stick to the bottom.
3. Meanwhile, melt the butter in a small pan, stir in the dry mint (some also add red pepper flakes at this point, some reserve them for service) and get the butter sizzle. Then pour the herb butter into the soup and whisk well. Serve hot.
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