Yesterday I was sick. A 24 hour virus, but it put me through the wringer. I was dehydrated and unable to eat (I will spare you the details, I wanted to be spared of them myself.) I wanted something warm, and comforting, and helpful. Enter Yayla Çorba, a yogurt soup, which is tasty and easy to make—which is great. When you are sick the last thing you want to do is stand in the kitchen and chop and measure.
6 cups water
1 cube beef bouillon (omit for vegetarian soup)
1/2 cup rice, washed and drained
2 cups yogurt
1 egg
2 tbsp of flour
2 tbsp butter
2 tsp dry mint
In a large pot boil the water, rice, salt and bouillon. Cook on medium high, until the rice is done.
While the rice is cooking, in a bowl, mix yogurt, egg and flour well. After the rice is cooked, take a few spoons of liquid from the pot and mix into the bowl to temper the yogurt and egg. Add the yogurt and egg mixture into the pot slowly, so the egg and yogurt does not curdle. Stir very slowly. Cook for 10 more minutes.
In a frying pan, heat the butter until it starts to spit, then add the mint, and let sit for 20-30 seconds. Do not let the mint burn. Pour the butter and mint into the soup and stir.
This soup is very quick, very easy and very tasty. Other herbs that are sometimes used in addition to, or in place of, the mint are tarragon and dill. I used less butter, because I wanted to keep the soup light, and I could not distinguish a change in taste.
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