Yayla Corbasi (or Turkish Yogurt Soup or Yogurtlu Corba) is a delicious & filling Turkish Soup made with yogurt, rice, and mint sauce.
You can make this rice soup with a minimum of preparation and only a few basic ingredients.
Serve it as an appetizer at your dinner parties or a light meal with a piece of Bazlama (Turkish Flatbread) and a bowl of tangy Turkish Shepherd Salad (Coban Salatasi).
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Corba (which means soup in Turkish) has a very important place in Turkish cuisine.
Almost every meal starts with a bowl of delicious soup such as Yayla Soup, Ezogelin Corbasi (Ezogelin Soup), and Turkish Lentil Soup (Mercimek Corbasi).
Yogurt is the star ingredient of Yayla Corbasi as well as many dishes like Ayran, Cacik (Turkish Yogurt with Cucumbers), Manti - Turkish Ravioli, and Cilbir - Turkish Poached Eggs.
Yayla Corbasi (Yogurt Soup) is specifically served during the winter as it is very healthy, easy on the stomach, and a perfect dish if you are fighting with cold or flu.
How to Avoid Curdling Yayla Yogurtlu Corba?
It might be very tricky to cook with yogurt as it tends to curdle with the heat.
The most important thing to pay attention to is to bring the temperature of the yogurt up slowly by adding a little bit of boiling water.
This step should be done with patience, slowly and gradually, meaning you need to add water little by little to the yogurt and mix well after each addition.
After safely finishing this step, bring the mixture back to a boil and gently simmer for 15 minutes.
Do not place a lid over the soup during or after cooking as otherwise, the soup could curdle.
Why This Recipe Works?
- Yogurtlu Corba is made with healthy ingredients such as eggs, yogurt, and mint.
- It is a great soup if you are fighting a cold or recovering from an illness.
- This healthy Turkish Yogurt Soup is also very light, and filling, and has perfectly balanced tangy & salty flavors.
- It is very easy to make with a few simple ingredients.
- You can prepare Yayla Soup a couple of days in advance and warm it before serving.
Ingredients You'll Need
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
- Rice - I prefer long-grain rice for this soup such as Osmancik or Basmati. You can use any type of rice you have in hand. However, the cooking time and the consistency of the soup might be different. Osmancik rice is available in Turkish shops and online on Amazon.
- Yogurt - This Turkish soup is traditionally made with homemade yogurt. In the old days, it was difficult to keep milk fresh so it was turned into yogurt as soon as possible. If you don't have homemade yogurt, store-bought plain natural or Greek yogurt would also work perfectly with this delicious soup.
- Butter - Use good quality unsalted butter for the best results. You can substitute it with olive oil.
- Dried mint - It is a very commonly used ingredient in Turkish Cuisine and a perfect flavoring for soups. It also has a calming effect on the digestive system.
- Salt - Adjust the amount to your taste. Add it at the end of the cooking process to avoid the soup curdling.
Step-by-Step Instructions
Making this healthy Yogurt Soup is very easy.
However, to achieve the best results, you need to follow a few simple steps:
Cook the Rice
Combine the 350 ml of water and rice in a large pot and bring it to a boil.
Cook the rice until it is soft and tender, and the water is absorbed.
Add the remaining 1150 ml of water to the pan and bring it to a boil.
Thicken the Soup
While the water is coming to a boil, combine the yogurt, egg, and flour in a large mixing bowl.
Slowly add one ladle of boiling water to the yogurt mixture.
Give them a quick whisk until they are fully mixed.
Cook the Yogurt Soup and Serve
Bring the mixture to a boil and gently simmer for another 15 minutes stirring occasionally.
Add some salt at this point.
Do not cover it with a lid as this would cause the soup to curdle.
Make the mint sauce while the soup is cooking.
Melt the butter in a small pan and stir in the dried mint along with paprika or chili flakes.
Serve the soup in individual soup bowls with a piece of Japanese Hokkaido Milk Bread and garnish with a drizzle of mint and butter sauce.
You can mix the mint sauce with the soup or serve it as it is.
Top Tips From the Chef
- The amount of rice for this recipe is 100 grams which might seem too little. However, since the rice will be overcooked and multiplied in size, it will be enough for 4 servings.
- Do not place a lid over the soup during or after cooking as otherwise, the soup could curdle.
- Add the salt at the end of the cooking process to avoid the yogurt soup curdling.
Recipe FAQs
You can freeze this soup after cooling it completely down. However, it will lose its texture and won't be as creamy as freshly done. The best option is to keep the soup refrigerated in an airtight container for up to five days.
Place the soup in a pan and add a little bit of water to loosen it a bit. Put the pan on low heat and gently reheat it until the soup is piping hot. Stir it occasionally to ensure that the soup is evenly heated.
Related Recipes
For more delicious soup recipes why not try:
Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
I hope you enjoy the process of making this healthy and refreshing Yayla Corbasi - Turkish Yogurt Soup as much as you enjoy eating it! 🙂
Bon appétit! / Afiyet olsun!
Yayla Corbasi - Turkish Yogurt Soup
Equipment
Ingredients
- 100 g rice (long grain rice such as Osmancik or Basmati)
- 1 ½ l water (350 ml and 1150 ml separately)
- 1 egg
- 330 g yoghurt (Turkish yoghurt or natural yogurt)
- 2 tablespoon plain flour
- 30 g butter or olive oil
- 1 teaspoon salt
- 1 teaspoon dried mint
- ½ teaspoon paprika or flaked chilli
Instructions
- Combine the 350 ml of water and rice in a large pot and bring it to a boil.
- Cook the rice until it is soft and tender, and the water is absorbed.
- Add the remaining 1150 ml water to the pan and bring it to a boil.
- While the water is coming to a boil, combine the yogurt, egg, and flour in a large mixing bowl.
- Slowly add one ladle of boiling hot water to the yogurt mixture. Give them a quick whisk until they are fully mixed together.
- Add another ladle of the boiling water and mix well again, repeat it until the yogurt mixture is slightly warmed up.
- Slowly add the yogurt mixture back to the pan with the rice, stirring continuously until all is combined.
- Bring the mixture to a boil and gently simmer for another 15 minutes stirring occasionally. Add some salt at this point. Do not cover it with a lid as this would cause the soup to curdle.
- Make the mint sauce while the soup is cooking. Melt the butter in a small pan and stir in the dried mint along with paprika or chili flakes.
- Serve the soup in individual soup bowls and garnish with a drizzle of mint&butter sauce.
Notes
- The amount of rice for this recipe is 100 grams which might seem too little. However, since the rice will be overcooked and multiplied in size, it will be enough for 4 servings.
- Do not cover the soup with a lid while cooking as this would cause the soup to curdle.
- Add the salt at the end of the cooking process to avoid the soup curdling.
- You can freeze this soup after cooling it completely down. However, it will lose its texture and won't be as creamy as freshly done. The best option is to keep the soup refrigerated in an airtight container for up to five days.
Nutrition
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Shahan
Such a delicious and silky soup! Definitely a new family favourite.
Ayla Clulee
Lovely to hear that Shahan 🙂
Anita
I love this soup! It is simple, healthy and delicious. Fab recipe!
Irina
This recipe is perfect. Thank you!
Senem
Perfect soup for anytime of the year. Absolutely love it!
Aisha
What a delicious soup. I had it hot at night, but ate it cold the next morning. I loved it both ways.
Anne
can this be made without egg, I'm allergic?
Ayla Clulee
Hi Anne,
You can leave the egg out if you are allergic to it.