Turkish yayla çorbası uses raw egg whisked into hot broth—the ancient technique prevents curdling through precise temperature control.
Yogurt Soup (Yayla Çorbası)
Dive into a bowl of creamy yogurt soup, where tangy yogurt meets fragrant mint and tender rice for a heartwarming delight! This Turkish Yayla Çorbası is not just a soup; it’s a cozy hug in a bowl, perfect for any season. Whip it up with just a few simple ingredients, and savor the delightful blend of flavors that will have everyone asking for seconds!
Prep
15
min
Cook
15
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 1 tbsp dried mint (15 ml)
- 4 cups of cold water (960 ml)
🥛Dairy & Eggs(2)
- 1 egg yolk
- 2 cups of yogurt - You can use regular yogurt as long as it’s plain and not flavored. (480 ml)
🫙Pantry Staples(3)
- 2 tbsp flour (30 ml)
- 2 tbsp olive oil (30 ml)
- Steamed rice - follow usual directions to make it
🧂Spices & Seasonings(1)
- 1 tbsp salt (15 ml)
👨🍳 Instructions
- 1
Mix yogurt, egg, flour, and salt in a bowl.
- 2
Add water to your soup pot, and add the yogurt mixture in. Stir well and mix.
- 3
Simmer for about 15 minutes on medium low heat, stirring occasionally. Taste and add more salt if needed.
- 4
In a small pan, sauté dried mint in olive oil for about 30 seconds until it releases its aroma. Add sautéed dried mint to the soup and stir well.
- 5
Add the cooked rice in your serving bowl and pour the broth over the rice and serve!
💡 Pro Tips
- ✓Temper the yogurt-egg mixture by slowly whisking in 1-2 ladles of warm broth before adding to the pot to prevent curdling at temperatures above 140°F.technique140°F threshold
- ✓Whisk flour into yogurt at a 1:8 ratio (1 tbsp flour per 1 cup yogurt) to create a stable emulsion that won't separate during simmering.ingredient1:8 ratio
- ✓Maintain soup temperature between 160-180°F during the 15-minute simmer to denature proteins without breaking the yogurt emulsion.timing160-180°F
- ✓Heat dried mint in olive oil for exactly 30 seconds at medium heat to activate volatile oils like menthol and carvone without burning the delicate leaves.technique30 seconds
- ✓Stir the soup in figure-8 motions every 2-3 minutes during simmering to prevent the heavier yogurt proteins from settling and scorching on the bottom.technique2-3 minutes
Share this recipe
Prep
15
min
Cook
15
min
Serves
4
people
Level
beginner
Share this recipe
Turkish yayla çorbası uses raw egg whisked into hot broth—the ancient technique prevents curdling through precise temperature control.
Yogurt Soup (Yayla Çorbası)
Dive into a bowl of creamy yogurt soup, where tangy yogurt meets fragrant mint and tender rice for a heartwarming delight! This Turkish Yayla Çorbası is not just a soup; it’s a cozy hug in a bowl, perfect for any season. Whip it up with just a few simple ingredients, and savor the delightful blend of flavors that will have everyone asking for seconds!
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 1 tbsp dried mint (15 ml)
- 4 cups of cold water (960 ml)
🥛Dairy & Eggs(2)
- 1 egg yolk
- 2 cups of yogurt - You can use regular yogurt as long as it’s plain and not flavored. (480 ml)
🫙Pantry Staples(3)
- 2 tbsp flour (30 ml)
- 2 tbsp olive oil (30 ml)
- Steamed rice - follow usual directions to make it
🧂Spices & Seasonings(1)
- 1 tbsp salt (15 ml)
👨🍳 Instructions
- 1
Mix yogurt, egg, flour, and salt in a bowl.
- 2
Add water to your soup pot, and add the yogurt mixture in. Stir well and mix.
- 3
Simmer for about 15 minutes on medium low heat, stirring occasionally. Taste and add more salt if needed.
- 4
In a small pan, sauté dried mint in olive oil for about 30 seconds until it releases its aroma. Add sautéed dried mint to the soup and stir well.
- 5
Add the cooked rice in your serving bowl and pour the broth over the rice and serve!
💡 Pro Tips
- ✓Temper the yogurt-egg mixture by slowly whisking in 1-2 ladles of warm broth before adding to the pot to prevent curdling at temperatures above 140°F.technique140°F threshold
- ✓Whisk flour into yogurt at a 1:8 ratio (1 tbsp flour per 1 cup yogurt) to create a stable emulsion that won't separate during simmering.ingredient1:8 ratio
- ✓Maintain soup temperature between 160-180°F during the 15-minute simmer to denature proteins without breaking the yogurt emulsion.timing160-180°F
- ✓Heat dried mint in olive oil for exactly 30 seconds at medium heat to activate volatile oils like menthol and carvone without burning the delicate leaves.technique30 seconds
- ✓Stir the soup in figure-8 motions every 2-3 minutes during simmering to prevent the heavier yogurt proteins from settling and scorching on the bottom.technique2-3 minutes