Black Sea Yayla Chorba (Warm Yoghurt Soup)
Dive into the Flavors of the Black Sea with Yayla Chorba
Looking for a comforting and unique soup to warm up your kitchen? Look no further than Yayla Chorba, a traditional Turkish soup hailing from the Black Sea region. This isn’t your average soup; it’s a creamy, tangy, and herbaceous delight that’s surprisingly easy to make. The name ‘Yayla’ refers to the high-altitude plateaus of Turkey, and this soup is often enjoyed by those who live and work in these mountainous areas. It’s a staple for a reason – it’s incredibly satisfying and packed with flavor!
What sets Yayla Chorba apart is its unique preparation. Unlike many soups that start with a broth, this one relies on a yogurt and flour base, creating a wonderfully smooth and velvety texture. The addition of dried mint elevates the flavor profile, offering a refreshing and aromatic experience. It’s a perfect balance of comfort food and vibrant Turkish cuisine.
This recipe is perfect for a cozy weeknight dinner, a light lunch, or even as a starter for a larger Turkish feast. It’s a great way to introduce your family and friends to the delicious and diverse flavors of the Black Sea region. Don’t be intimidated by the yogurt base – with a little patience and gentle stirring, you’ll achieve a beautifully smooth and creamy soup.
What to expect from this Yayla Chorba:
- Creamy Texture: The yogurt and flour base creates a luxuriously smooth and velvety soup.
- Tangy Flavor: The yogurt provides a delightful tanginess that’s balanced by the other ingredients.
- Aromatic Herbs: Dried mint infuses the soup with a refreshing and aromatic flavor.
- Easy to Make: Despite its unique preparation, this soup is surprisingly easy to make.
Frequently Asked Questions
Q: What does ‘Yayla’ mean?
A: ‘Yayla’ refers to the high-altitude plateaus in Turkey, where this soup is traditionally enjoyed.
Q: Can I use full-fat or low-fat yogurt?
A: Full-fat yogurt will result in a richer and creamier soup, but low-fat yogurt can be used for a lighter version. Be careful not to boil the yogurt vigorously, as it may curdle.
Q: Can I use fresh mint instead of dried mint?
A: While fresh mint can be used, dried mint provides a more concentrated flavor that is traditional in this recipe. If using fresh mint, you’ll need to use a much larger quantity (about 1/4 cup chopped).
Q: Can I make this soup ahead of time?
A: Yayla Chorba is best served fresh, but you can make it a few hours ahead of time and gently reheat it on the stovetop. Avoid boiling vigorously.
Q: Is this soup vegetarian?
A: Yes, this recipe is naturally vegetarian.
Get ready to experience the authentic flavors of the Black Sea with this delightful Yayla Chorba recipe!
Black Sea Yayla Chorba
Ingredients
- 1/3 cup rice preferably long grain like basmati
- 400-500 ml plain yoghurt
- 3 cups drinking water
- 2 tbsp flour
- 1 egg yolk
- 2 tbsp butter
- 2 tbsp dried mint
- 1 tbsp salt
Instructions
- Wash the rice and cook it in a saucepan in salted water for about 15 minutes, until it softens. Keep aside.
- Mix well in a bowl egg yolk, plain yoghurt, flour and water. Add a small amount of rice and water from the saucepan and stir well. Repeat a few times to warm up the mixture.
- Add the mixture into the saucepan and stir slowly till all mix well. Cook at medium heat for 10-15 minutes stirring continuously until it comes to boil.
- In a separate pan, melt the butter at low heat and add the dried mint. Saute and stir for not more than 30 seconds until mint releases its aroma.
- Remove from heat, add into the soup and stir well.
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