Traditional Turkish Yogurt Soup
Dive into Deliciousness: Exploring the Comfort of Yogurt Soup (Çorba)
Looking for a soup that’s both refreshing and comforting? Look no further than Yogurt Soup, or Çorba as it’s traditionally known! This Turkish and Mediterranean delight is a surprisingly simple dish packed with flavor and a wonderfully creamy texture. It’s a staple in many households, and for good reason – it’s quick to make, incredibly versatile, and utterly satisfying.
Forget heavy cream-based soups; this recipe relies on the natural tang and creaminess of yogurt to create a light yet fulfilling meal. It’s perfect as a starter, a light lunch, or even a cozy dinner. The beauty of Yogurt Soup lies in its simplicity – a few key ingredients come together to create something truly special.
What makes this Yogurt Soup special?
- Unique Texture: The yogurt creates a beautifully smooth and velvety texture that’s different from your typical soups.
- Flavorful & Refreshing: The tang of the yogurt is perfectly balanced by the savory broth and aromatic mint.
- Quick & Easy: Ready in under an hour, this soup is perfect for busy weeknights.
- Versatile: Feel free to experiment with different herbs and spices to customize the flavor to your liking.
Tips for the Perfect Yogurt Soup:
- Tempering the Yogurt: This is crucial! Adding cold yogurt directly to hot soup will cause it to curdle. Slowly whisking in a few tablespoons of warm broth first ensures a smooth and creamy result.
- Don’t Boil: Once the yogurt is added, avoid bringing the soup to a boil. This can also cause curdling.
- Full-Fat Yogurt: While you can use lower-fat yogurt, full-fat yogurt provides the best flavor and texture.
- Rice for Thickness (Optional): Adding cooked rice is a traditional way to thicken the soup. Adjust the amount to your preference.
Serving Suggestions:
- Garnish generously with fresh mint.
- A drizzle of olive oil adds a lovely richness.
- Serve with a side of crusty bread for dipping.
Ready to experience the magic of Yogurt Soup? Let’s get cooking!
Frequently Asked Questions
Q: Can I use Greek yogurt?
A: Yes, Greek yogurt will work, but it’s thicker, so you might need to add a little extra broth to achieve the desired consistency.
Q: Can I make this soup vegan?
A: Yes! Substitute the yogurt with a plant-based yogurt alternative. Coconut yogurt or cashew yogurt work well, but be mindful of the flavor profile.
Q: Can I add other vegetables?
A: Absolutely! Spinach, zucchini, or carrots would be delicious additions. Add them to the soup along with the onions.
Q: Can I make this soup ahead of time?
A: It’s best enjoyed fresh, but you can make the base (broth and onions) ahead of time. Add the yogurt just before serving.
Q: What spices can I add?
A: A pinch of cumin, paprika, or red pepper flakes can add a lovely warmth and depth of flavor.
Yogurt Soup (Çorba)
Ingredients
- 1 tablespoon Olive oil
- 1 medium Onion Finely chopped
- 2 tablespoons All-purpose flour
- 8 cups Chicken broth
- 1 cup Plain yogurt Full fat recommended
- 1/2 cup Cooked rice Optional, for thickening
- 1/4 cup Fresh mint Chopped, for garnish
- Salt to taste Salt
- Black pepper to taste Black pepper
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.
- Whisk in the flour and cook for 1-2 minutes, stirring constantly.
- Gradually whisk in the chicken broth, making sure there are no lumps.
- Bring to a simmer and cook for 15-20 minutes, stirring occasionally.
- Remove from heat and let cool slightly.
- In a separate bowl, whisk the yogurt with a few tablespoons of the warm broth to temper it. This prevents curdling.
- Slowly whisk the tempered yogurt into the soup. Do not boil after adding the yogurt.
- If desired, stir in the cooked rice to thicken the soup.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh mint.
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