Yogurt Soup

Sample Dishes from Turkish Cuisine

Yogurt Soup (Yayla Çorbası)

Rice1/3 cup60 grams
Water4 cups800 grams
Salt2 teaspoons12 grams
Flour3 tablespoons18 grams
Yogurt1 2/3 cups360 grams
Egg150 grams
Butter or margarine4 tablespoons40 grams
Mint1 ½ tablespoons2 grams


Wash the rice and place in a saucepan together with water and salt and cook for about 30 minutes, until tender. Blend the flour into yogurt in a seperate dish, break in the egg, mix and warm the mixture by adding a couple of spoonfulls of the hot soup. Gradually add the yogurt mix to the saucepan, stirring continously and keep stirring until it comes to boil and then cook for 10 minutes. Melt the butter or margarine in a pan, add the mint, stir a couple of times and remove from heat and slowly sprinkle over the soup.

Servings: 6

Nutritional Value
(in approximately one serving)

Energy137 cal
Protein4.0 g
Fat7.4 g
Carbohydrates13.5 g
Calcium79 mg
Iron0.26 mg
Phosphorus83 mg
Zinc1 mg
Sodium824 mg
Vitamin A214 iu
Thiamine0.04 mg
Riboflavin0.12 mg
Niacin0.26 mg
Vitamin C- mg
Cholesterol49 mg


This a soup which is made in all regions of Türkiye. Literal translation of its name means "the soup of the high plateaus". In the old days when refrigeration was not available, it was difficult to keep milk fresh and it was thus turned into yogurt as soon as possible. Plateaus were cool and consequently the best yogurt could be found in these high plateaus. Hence the name of this yogurt based soup.