Yogurt Soup

This light, easy-to-make soup is inspired by the Turkish yogurt soup (yayla corbasi). It is perfect for cold evenings or days that you’d like to have a light soup that doesn’t require much work. What makes it even better is that it all comes together in one pot!

This recipe is a simplified version of the original Turkish soup. For example:

1. Instead of making mini meatballs, I directly use the ground beef.
2. I did not use rice making it a low carb version.
3. I added a number of spices and sauces (e.g. Worchester sauce, chili garlic sauce) which are not traditionally used; but I feel it gives immense flavor and depth.
4. Cooks usually sauté dried mint in butter and then add it to the soup But to keep it healthy, I added it directly towards the end.

Some points to keep in mind:

1. This recipe does not use cornflour/cornstarch to thicken the soup. It is the combination of egg and all-purpose flour which will do the trick.
2. To avoid curdling, we dilute the yogurt and egg mixture with water.
3. You can add chickpeas, peas or diced carrots too.
4. Turkish cuisine, like other Middle Eastern and Mediterranean cuisines, frequently uses yogurt as an ingredient. You can use any type of yogurt, regular or Greek yogurt. Do not use flavored or sweetened yogurt.
5. If you are looking for an egg-free version, you can omit the egg

This refreshing yogurt soup will be unlike any other soup you’ve tasted! It has the creaminess and tanginess from the yogurt, along with freshness from the dried mint. 

Check out my other soup recipes:

Tomato Soup

butternut soup

Chicken Tofu Egg Drop Soup