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Yogurt Soup
I have seen yogurt soup served as a refreshing, cooling summer soup containing cucumber. As well it can be served hot. It can be bulked up by adding rice or burghul. In this hot version, we will use cucumber.
Servings Prep Time
4 10minutes
Cook Time
Servings Prep Time
4 10minutes
Cook Time
Serving Sauce
  1. Heat oil in a large saucepan over medium heat. Add garlic and onion; cook, stirring occasionally, until tender, 3 to 4 minutes.
  2. Add the chicken stock and bring to a simmer.
  3. In a bowl, combine the yogurt, egg and flour. Add a ladle of the heated chicken stock and stir to combine. Then add this mixture back into the pot of soup, stirring constantly while adding so that the soup remains smooth. If you are using the rice, add it now. Stir occasionally.
  4. After 10 minutes, add the cucumbers. Simmer for a further 5 to 10 minutes, stirring occasionally. Check the rice and cucumber are cooked and then remove from heat. Add the salt and stir then put aside.
  5. Prepare the serving sauce. Melt the butter. Add the chilli flakes and stir for 20 seconds. Add the dried mint and then immediately remove from the heat.
  6. Serve soup into bowls and pour the sauce over.
Recipe Notes

You can find a recipe for a good chicken stock here.  Please don’t use stock cubes or bullion cubes.  Vegetarians can use vegetable stock.

If you want a lighter soup or wish to cut down on carbohydrates, omit the rice.

Turkish-style yogurt is thick.  If you can’t find it then use Greek yogurt.

Pul biber, will give the dish an authentic Turkish taste.  You can substitute with red chilli flakes.