This Yoğurt corbasi (Turkish yogurt soup recipe) is incredibly delicious and a great source of protein and calcium. This healthy vegetarian hot yogurt soup is full of flavor and so easy and quick to make.
This yogurt soup recipe is for everyone who loves yogurt and even those who are hesitant. Trust me you are going to love it.
This yogurt soup recipe is known by different names: yogurt Corbasi, ayran soup, yayla corbasi, Turkish yogurt soup, yogurtlu cobra, highland soup recipe, and yogurt rice soup recipe.
No matter what you call it, it is a creamy, comforting, filling, and light soup for you all to love and make over and over again.
This popular traditional Turkish yogurt soup recipe is loved in our family for as long as I remember. We make yayla corbasi during winter, summer, and any time in between. Serve it hot or chilled either way taste absolutely divine!
We make this soup all the time for picnic gatherings since it is delicious at room temperature too.
This delicious rice yogurt soup is so healthy and easy to make. You only need a few basic ingredients to make this nutritious and easy-to-digest soup.
Find more Middle Eastern and Mediterranean recipes using yogurt: Chicken casserole, Mutabal, and coleslaw.
Ingredients
- Water. We use to cook the rice and thin the yogurt in soup. You may use a stock/broth of your choice.
- Rice. I used long-grain white rice. Any other type of white rice (basmati, jasmine) works too.
- Yogurt. I used plain whole-milk yogurt. Greek yogurt works too.
- Egg. Mixed into the yogurt mixture to keep the yogurt from curdling.
- Flour. I used all-purpose flour. You may use any type of flour you like. Rice flour works too. Flour helps to thicken up the soup.
- Salt. To bring out more flavor. Add the salt at the end of the cooking to keep the yogurt from curdling.
- Mint. I used dried mint. You may use fresh mint leaves too. Gives the soup a great minty flavor.
- Garnish. I used sauteed dry min and grated garlic in olive oil. You may saute them in butter instead of olive oil. This garnish makes the yogurt soup extra flavorful. If you like to add more flavor to the dish, you can add butter to the soup.
How to make Yoğurt corbasi, Turkish yogurt soup recipe step by step
Step1. Cook the rice. Place a large saucepan over high heat. Then, add rice and water to it. Bring it to a boil. Then lower the heat to a medium gentle boil and let the rice cook completely till easily falls apart about 10 minutes. We are overcooking the rice. Stir occasionally. Do not cover the saucepan throughout the recipe.
Step 2. Prepare the yogurt mixture. Place the yogurt, flour, and egg in a large bowl and mix them all thoroughly using a whisk.
Step 3. Warm up/ temper the yogurt mixture. Take a ladle of cooked rice water and add a little hot water at a time to the yogurt mixture while whisking continuously. Repeat adding a ladle of hot water 2 more times. Again add the hot water very slowly while whisking constantly. This ensures the yogurt does not form curds or lumps.
Step 4. Mix in and let it cook. Then take the warmed-up/tempered yogurt mixture to the saucepan and add it slowly to the pot while stirring constantly in one direction. Bring the heat up and stir constantly till the soup starts boiling. Then lower the heat to medium gentle boiling and let the soup cook for about 10 minutes or until the desired soup consistency is achieved. Bear in mind that as the soup cools down it is going to thicken up. Stir occasionally so that the rice does not stick to the bottom of the saucepan.
Step 5. Season it. At the end of the cooking time add the salt and dry mint. Let it cook for an additional 1 minute. At this point taste and adjust the seasoning and flavor. I like this soup light. But you may add 2 tbsp. of butter at this point to boost the flavor if you like.
Step 6. Prepare the garnish. Heat up a saucepan over medium heat and add oil or butter, dry mint, and grated garlic to it. Let them saute for only 2 minutes. Make sure not to burn them!
Step 7. Garnish and serve. Garnish the yogurt soup with mint garlic sauce and serve it hot in cold winter weather or chilled on hot summer days. Enjoy!
Tips
- Do not overcook the soup. Take the soup off the stove a little on the watery side because the soup thickens up as cools down
- Add boiled water. If you found the soup already thick for your taste, you always can add boiled water to it and adjust the seasonings.
- Cook double batch. This is because of how good this yayla corbasi is. It stores well in the fridge for up to a week and can be served (hot or chilled) any time of the day.
- Do not cover the soap. Throughout the entire cooking time do not cover the saucepan with a lid. This is to keep the yogurt from curdling.
- Make ahead. This yayla corbasi tastes even better as times pass and stores well in the fridge.
- Serve it hot or cold. Serve the soup hot on cold winter and fall days or chilled on hot summer and spring days.
- Add salt at the end of cooking. This will keep the yogurt from curdling in the saucepan.
- Do not skip the egg. The addition of the egg to the yogurt mixture will also keep the yogurt from curdling.
- Add butter. I like yayla corbasi light. But if you want more flavor, you always can add some butter to the soup at step 5.
Substitutions and variations
- Use these add-ons. Sauteed tiny meatballs, cooked chickpeas, lentils, beans, or cooked potatoes. Add them in step 5.
- Make it gluten-free. Use gluten-free flour or rice flour.
- Use other garnish. Red pepper flakes and lemon juice are great.
- Add in veggies. Chopped spinach, leek, parsley, or cilantro are great options. Add them in step 5 and let the soup cook for additional 5 minutes on low heat.
- Substitute olive oil. Use butter instead.
- Substitute water. Use broth/stock of your choice.
- Use noodles. You may substitute rice with noodles.
Storage and reheat
Store Yoğurt corbasi in an air-tight container in the fridge for up to one week. Serve it chilled right out of the fridge or heat it up low and slow over the stovetop or microwave it. I do not recommend freezing it as its texture changes.
How to serve it
Serve Yoğurt corbasi hot during cold winter days for dinner or lunch. Or serve it chilled on hot summer days.
Yogurt soup has a deliciously tangy, salty, and minty flavor. You can serve it as a side dish or appetizer with any meal. Crunchy toasted bread and fresh salad goes perfectly with the yogurt soup.
This vegetarian YAYLA ÇORBASI is incredibly easy to make with only simple ingredients. It is a dish that is low in fat and calories. The thick texture of the dish keeps you full and nourishes. You can not help but love this recipe and make it over and over again. Enjoy!
Did you make the recipe? Please let me know how you did it. I love to hear from you!
Please rate, comment, and share this YAYLA ÇORBASI recipe on Pinterest. Thank you!
FAQ
The best way to keep the yogurt from curdling in a hot soup is to temper it. To temper a yogurt, place the yogurt in a bowl and warm the yogurt slowly with a small amount of hot soup at a time while whisking it into the yogurt continuously. Then, add the tempered yogurt back into the hot soup and stir in.
Use egg. Add eggs to the yogurt mixture.
Temper the yogurt. Slowly warm up the yogurt with the soup's hot water while whisking it constantly.
Add salt last. Add salt at the end of the cooking and not the beginning.
Do not cover the pot. Throughout the entire cooking process do not use a lid.
Find more Middle Eastern and Mediterranean recipes using yogurt: Chicken casserole, Mutabal, and coleslaw.
Recipe
Yoğurt corbasi (ayran soup, Turkish yogurt soup recipe)
Ingredients
- 6 cups water
- ½ cup white rice
- 1 ½ cups plain whole milk yogurt
- 1 egg
- 1 tbsp. all-purpose flour.
- 2 tsp. salt or to taste
- 1 tbsp. dry mint
- Garnish: 2 tbsp. dry mint 2 tbsp. olive oil (or butter), and 2 cloves of garlic (grated)
Instructions
- Cook the rice. Place a large saucepan over high heat. Then, add rice and water to it. Bring it to a boil. Then lower the heat to a medium gentle boil and let the rice cook completely till easily falls apart about 10 minutes. We are overcooking the rice. Stir occasionally. Do not cover the saucepan throughout the recipe.
- Prepare the yogurt mixture. Place the yogurt, flour, and egg in a large bowl and mix them all thoroughly using a whisk.
- Warm-up/ temper the yogurt mixture. Take a ladle of cooked rice water and add little hot water at a time to the yogurt mixture while whisking continuously. Repeat adding a ladle of hot water 2 more times. Again add the hot water very slowly while whisking constantly. This ensures the yogurt does not form curds or lumps.
- Mix in and let it cook. Then take the warmed-up/tempered yogurt mixture to the saucepan and add it slowly to the pot while stirring constantly in one direction. Bring the heat up and stir constantly till the soup starts boiling. Then lower the heat to medium gentle boiling and let the soup cook for about 10 minutes or until desired soup consistency is achieved. Bear in mind that as the soup cools down it is going to thicken up. Stir occasionally so that the rice does not stick to the bottom of the saucepan.
- Season it. At the end of the cooking time add the salt and dry mint. Let it cook for an additional 1 minute. At this point taste and adjust the seasoning and flavor. I like this soup light. But you may add 2 tbsp. of butter at this point to boost the flavor if you like.
- Prepare the garnish. Heat up a saucepan over medium heat and add oil or butter, dry mint, and grated garlic to it. Let them saute for only 2 minutes. Make sure not to burn them!
- Garnish and serve. Garnish the yogurt soup with mint garlic sauce and serve it hot in cold winter weather or chilled on hot summer days. Enjoy!
Your Private Notes
Notes
- Do not overcook the soup. Take the soup off the stove a little on the watery side because the soup thickens up as cools down
- Add boiled water. If you found the soup already thick for your taste, you always can add boiled water to it and adjust the seasonings.
- Cook double batch. This is because of how good this yayla corbasi is. It stores well in the fridge for up to a week and can be served (hot or chilled) any time of the day.
- Do not cover the soap. Throughout the entire cooking time do not cover the saucepan with a lid. This is to keep the yogurt from curdling.
- Make ahead. This yayla corbasi tastes even better as times pass and stores well in the fridge.
- Serve it hot or cold. Serve the soup hot on cold winter and fall days or chilled on hot summer and spring days.
- Add salt at the end of cooking. This will keep the yogurt from curdling in the saucepan.
- Do not skip the egg. The addition of the egg to the yogurt mixture will also keep the yogurt from curdling.
- Add butter. I like yayla corbasi light. But if you want more flavor, you always can add some butter to the soup at step 5.
- Use these add-ons. Sauteed tiny meatballs, cooked chickpeas, lentils, beans, or cooked potatoes. Add them in step 5.
- Make it gluten-free. Use gluten-free flour or rice flour.
- Use other garnish. Red pepper flakes and lemon juice are great.
- Add in veggies. Chopped spinach, leek, parsley, or cilantro are great options. Add them in step 5 and let the soup cook for additional 5 minutes on low heat.
- Substitute olive oil. Use butter instead.
- Substitute water. Use broth/stock of your choice.
- Use noodles. You may substitute rice with noodles.
Nutrition
Note: The provided nutrition information is an estimate for the entire recipe, the calorie accuracy nutritional facts, unit and portion conversion are calculated by a third party app. and are not guaranteed.
fatooh
the best recipe!