Turkish Yogurt Soup (High Plateau Soup) – a delicious recipe with rice, water, yogurt, butter, egg, flour. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Add water salt and rice in a large pot. Bring to a boil and let simmer until the rice is cooked and soft.
2
Crack the egg in a bowl, add the flour and beat it lightly. Add the yogurt and whisk until its smooth.
3
Add 2-3 tablespoons of the warm water to temper the yogurt and egg mixture add more water , stir and then carefully pour the mixture in the pot while stirring on low heat. Adjust seasoning and simmer for 10 minutes.
4
Chop the fresh mint leaves. You can use dry mint as well but using fresh mint makes a huge difference believe me.
5
Melt and foam the butter. Add the fresh mint leaves turn heat off and add the minty butter on top of your soup and serve.
5556
kcal
Calories
613
g
Fat
31
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 70 grams rice, 650 milliliters water( chicken stock), 400 grams full fat yogurt, 30-40 grams butter, and more.
Yes, Turkish Yogurt Soup (High Plateau Soup) falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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