Yayla - Turkish soup with yogurt

Name: Yayla - Turkish soup with yogurt - Dariana H.
Ingredients: 2 liters of water; 1 cup of pasta (similar to rice); 370 g of yogurt; 1 bunch of parsley; 1 teaspoon of mint; 1 teaspoon of hot paprika flakes; 2 tablespoons of flour; 4 tablespoons of oil; 1 egg; salt

Soups - Yayla - Turkish soup with yogurt by Dariana H. - Recipia

This is not the kind of soup you make when you're in a hurry, but that's exactly why yayla works so well on cold weekends or after a long day. I usually put it on the stove when I have fresh yogurt in the fridge, but it also works with plain store-bought yogurt. You don't need much, but having mint and paprika on hand really makes a difference. The pasta used is small, like rice, and I've never had trouble with it sticking as long as I keep an eye on the pot. Quick Info Total time: approx. 40 minutes Preparation time: 10 minutes Cooking time: 30 minutes Servings: 4-5 Difficulty: easy to medium Recipe type: Turkish soup, suitable for lunch or dinner Ingredients 2 liters water 1 cup small pasta (like orzo or broken vermicelli) 370 g yogurt 1 bunch parsley 1 teaspoon dried mint 1 teaspoon hot paprika flakes 2 tablespoons flour 4 tablespoons oil 1 egg 1 tablespoon salt (adjust to taste) Preparation steps 1. Bring the water to a boil in a large pot. Add a tablespoon of salt when it starts to heat up. 2. When the water is almost boiling, add the small pasta. Let it boil over medium heat. Stir occasionally to prevent sticking to the bottom of the pot. 3. When the soup starts to boil well, add the finely chopped parsley. Continue boiling until the pasta is fully cooked. If using orzo, about 10-12 minutes should be enough. Check and stir periodically. 4. Remove the pot from the heat once the pasta is cooked. In a separate bowl, beat the yogurt with the egg and the two tablespoons of flour. It doesn't have to be perfectly smooth, but it's better without lumps. 5. Using a ladle or spoon, gradually add a few ladles of hot soup to the yogurt mixture, stirring well each time. This procedure warms the yogurt so it doesn't curdle when you pour it into the pot. 6. Slowly pour the yogurt mixture into the soup, stirring continuously. Put the pot back on low heat. Let it come to a simmer, stirring to prevent sticking. The soup thickens slightly from the flour and egg. 7. While the soup is on the stove, heat the 4 tablespoons of oil in a small saucepan. Add the paprika flakes and dried mint. Let it sizzle for just a few seconds – if you leave it too long, it will burn quickly. 8. Turn off the heat on the soup. Using a spoon, gradually drizzle the hot oil with paprika and mint over the soup. It will sizzle on contact, so don't pour it all in at once. 9. Taste for salt and adjust if necessary. Why I make this recipe often It's a soup made from things I always have at home. It works well both warm in winter and cold in summer. It's quick to make, doesn't require meat or hard-to-find ingredients, and is filling without being heavy. Tips and Variations Tips If using very small pasta, keep an eye on it, as it can stick more easily. The yogurt shouldn't be too sour, or it will change the flavor. At the step with the oil and spices, don't leave the stove; paprika burns quickly and becomes bitter. Substitutions In the absence of small pasta, you can use rice, but the texture will differ. If you don't have dried mint, you can skip it, but the soup won't have that specific note. You can use Greek yogurt or regular yogurt, just make sure it's plain. Variations Some people add a bit of crushed garlic directly into the yogurt, but it's not mandatory. For those who want a richer soup, you can add a little butter to the oil for flavoring. I prefer the basic version. Serving Ideas I most often serve it warm with plain bread. Cold, it's suitable in summer after being in the fridge. It also goes well with pickled hot peppers on the side if you want something spicier. Frequently Asked Questions Can I use low-fat yogurt? You can, but the soup will be thinner and have a milder taste. It's best with yogurt that has at least 3% fat. Does the yogurt curdle if I put it directly into the soup? Yes, if you don't temper it with a few ladles of hot soup first, it can curdle. It's important to gradually bring it to the temperature of the soup. What type of pasta is used? Usually small pasta, like rice (orzo), or short broken vermicelli. Don't use large pasta or spirals, they don't fit. Can I make the soup without egg? You can, but the soup will be thinner and less creamy. The egg helps with binding. How long does the soup last in the fridge? It keeps for 1-2 days, but it can thicken when cold. Stir before serving or add a little water when reheating. Nutritional Values Approximately, per serving (out of 5): Calories: 230-250 Protein: 8-9g Carbohydrates: 30-32g Fats: 7-9g The values are approximate, varying depending on the yogurt, oil, and type of pasta used. The soup has fewer calories than soups with meat or cream but provides a good supply of carbohydrates and some protein. Storage and Reheating The soup can be stored in the fridge for up to 2 days. When reheating, it may become thicker – add a little water and stir well over low heat. It's not the kind of soup that maintains its perfect texture after 3 days, so it's best consumed quickly. I do not recommend freezing it, as the yogurt may separate.

Yayla - Turkish soup with yogurt

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