Winter Warmer: Yoghurt Soup with Rice or Yayla Çorbası

This morning, my husband woke up with quite a bit of muscle ache. He felt the first signs of whatever he’s got yesterday while we were at the Art Gallery of New South Wales for the Frida Kahlo and Diego Rivera exhibition. After we got home, we had another plan for the day: supporting a friend of ours at his live gig. Of course, we had to cancel. The exhibition was really good, though. For photos, see my blog post here.

When someone from your family is ill, Yayla Çorbası (yoghurt soup with rice) is what we make. That is the reason why it is mostly referred to as ‘sick soup’. Not that the soup is only made when someone is sick. I actually quite like it for many reasons, like it’s creamy, nourishing and, being a soup, it is warm –something I especially appreciate on a cold winter day. And of course, it brings back memories of my old life back in Turkey.

Well, my husband is downstairs at the moment, enjoying his share. And I am getting ready to post the recipe for you. Please don’t wait until you’re sick to try this soup. Afiyet olsun, Peoples!

Yoghurt Soup with Rice or Yayla Çorbası

Recipe by AyshimCourse: SoupsCuisine: Turkish

Servings

4

servings

Yoghurt Soup with Rice, or Yayla Çorbası, is enjoyed in all regions of Turkiye.

Ingredients

• 2 tablespoons medium-grain white rice

• 2 cups water

• For the soup base:

• 3 tablespoons plain yoghurt

• 1 egg

• 1 tablespoon freshly squeezed lemon juice

• 1 tablespoon plain flour

• 3 cups water

• For the mint tempering:

• 1 tablespoon butter

• 1 teaspoon dried spearmint

• Salt to taste

Directions

• Wash the rice and drain well. Place it in a small saucepan with 2 cups of water and cook until the rice is soft.
• Whisk together the yoghurt, egg, lemon juice and plain flour. You could use your blender for the job, too. Once it is smooth, dilute the soup base with 3 cups of water. Boil the mixture, stirring constantly. Once it starts to bubble, add the rice. Add salt to taste.
• To make the mint tempering, melt the butter in a small saucepan and add the mint. Swirl it around a little and remove from the heat. Add a ladleful of boiling-hot soup to the mint tempering, then pour it all together into the soup.
• Serve warm with fresh bread.