How long does it take to make Yogurt Soup?
In a bowl, whisk yogurt, an egg and 2 tablespoons flour until smooth; pour a ladleful of the hot liquid into the yogurt while stirring, and only then all of the yogurt mixture into the pot, and cook about 10 minutes over low heat, stirring constantly.
21 minTotal
11 minActive time
10 minSetting
Step by Step
| # | What to do | How long |
|---|
| 1 | In a bowl, whisk the yogurt, egg and flour into a smooth mixture with no lumps | 1 min |
| 2 | In a large pot, heat the stock to a gentle simmer | 5 min |
| 3 | Gradually add a few ladlefuls of the hot stock to the yogurt mixture, whisking, to even out the temperature | 1 min |
| 4 | Pour the yogurt mixture into the pot in a thin stream, stirring constantly | 1 min |
| 5 | Turn down to low and simmer, stirring constantly, 10 minutes | 10 min |
| 6 | Add the rice and season with salt and black pepper | 1 min |
| 7 | Heat the butter in a small pan over low heat | — |
| 8 | Add the dried mint to the butter and stir for a minute, just | 1 min |
| 9 | Pour the seasoned butter over the soup | 1 min |
How to Tell It's Done
- until the soup thickens slightly
- until fragrant, without burning
Tips
- A few ladlefuls of hot stock warm the yogurt mixture gradually, so it doesn't curdle into lumps when it meets the hot pot.
- Butter and spices burn fast: use low heat, and take the pan off the heat as soon as it's fragrant.
Common Mistakes
- Cooked yogurt is never brought to a full boil: the flour and egg beaten into it stabilize it, but a hard boil still splits it.
- A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
More Ways
- When cooking yogurt and you want to keep its texture, don't bring it to a full boil; a tablespoon of flour mixed into the yogurt before cooking helps keep it from splitting.
- In a small pan over low heat, melt butter (without burning it) with dried mint leaves, and pour a little over each bowl.
The full recipe: Yogurt Soup →
Recipes with Yogurt Soup
All questions
