Yayla Corbasi (Turkish Yogurt Soup)
This creamy and tangy Turkish yogurt soup is a comforting classic. Made with a rich yogurt base, rice, and a refreshing mint butter sauce, it's a perfect light meal or appetizer.
An original recipe by Forkin
- Total time
- 45 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 180 kcal
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
soup base
- 500 gplain yogurt
- 1 pcsegg yolk
- 2 tbspall-purpose flour
- 1 cupwater
soup
- 6 cupvegetable broth
- 0.5 cuprice, rinsed
seasoning
- 1 tspsalt
mint butter
- 2 tbspbutter
- 1 tbspdried mint
- 0.5 tspred pepper flakes(optional)
Equipment
small pan · large pot · medium bowl · whisk
The method
Step by step
- 1
Rinse the rice under cold water until the water runs clear, then set aside.
About 2 min
Cook’s note: Rinsing removes excess starch and prevents the soup from becoming too gummy.
- 2
In a large pot, bring the vegetable broth to a boil.
About 5 min
- 3
Add the rinsed rice to the boiling broth and reduce the heat to a simmer.
- 4
Cook the rice for 15-20 minutes, or until it is tender.
About 20 min
- 5
While the rice is cooking, prepare the yogurt mixture by whisking together the plain yogurt, egg yolk, all-purpose flour, and water in a medium bowl until smooth.
About 3 min
Cook’s note: Ensure there are no lumps in the yogurt mixture.
- 6
Once the rice is cooked, temper the yogurt mixture by slowly adding a ladleful of the hot broth from the pot into the yogurt mixture while continuously whisking.
About 2 min
Cook’s note: This step prevents the yogurt from curdling when added to the hot soup.
- 7
Gradually pour the tempered yogurt mixture into the pot with the rice and broth, stirring constantly.
About 1 min
- 8
Continue to stir the soup gently over medium-low heat for about 5-7 minutes, without letting it boil, until it thickens slightly.
About 7 min
Cook’s note: Do not let the soup boil after adding the yogurt, as it can curdle.
- 9
Stir in the salt to taste.
- 10
In a small pan, melt the butter over medium heat.
About 2 min
- 11
Add the dried mint and red pepper flakes (if using) to the melted butter and cook for about 30 seconds until fragrant.
About 1 min
Cook’s note: Be careful not to burn the mint.
- 12
Pour the hot mint butter over the individual servings of soup just before serving.
Cook’s note: This step adds a burst of flavor and a beautiful visual.
Per serving
Nutrition
- Calories
- 180kcal
- Protein
- 7g
- Carbs
- 12.6g
- Fat
- 11.8g
- Fibre
- 0.1g
- Sugar
- 7g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Yayla Corbasi in an airtight container in the refrigerator.
Gently reheat on the stovetop over low heat, stirring occasionally, until warmed through. Do not boil.
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