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–+ servings

Yogurt Corbasi Recipe

This healthy Yogurt corbasi (Turkish yogurt soup recipe) is incredibly delicious and a great source of vegetarian protein and calcium.
5 from 3 votes
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Side Dishes, Soup recipes
Cuisine Turkish
Servings 4
Calories 120 kcal

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! 

Notes

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.
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.

Nutrition

Serving: 1gCalories: 120kcalCarbohydrates: 15gProtein: 6gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 2gCholesterol: 58mgSodium: 1239mgSugar: 7g
Keyword Turkish yogurt soup, yogurt corbasi recipe
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