Eastern European Hot Yogurt Soup Recipes

TURKISH YOGURT SOUP YAYLA CORBASI

Steps:

• Place the rice and 3 cups of water in a large pot and bring to simmer. Cover and cook for about 40 minutes until the rice is fully cooked and has fallen apart. If after 40 minutes, the rice hasn't fallen apart, add one more cup of water and cook for 15 more minutes.
• In a large bowl, mix yogurt, egg, flour and salt.
• Once the rice is cooked and has broken into very small pieces, turn the heat off.
• using ladle, slowly add about 1 1/2 cup of the rice and water to the yogurt and egg mixture and stir well after each addition.
• Add the yogurt and egg mixture back into the pot. Stir well, turn the heat on to medium and bring to a low simmer.
• Simmer for 15 minutes, stirring occasionally.
• In a small pan, melt the butter and saute dried mint for about 30 seconds.
• Add sauteed mint and butter to the simmering soup. Stir well.
• Serve Turkish yogurt soup warm.

EASTERN EUROPEAN HOT YOGURT SOUP

Steps:

• Bring broth to boil in sauce pan.
• Season with salt and pepper.
• Lower heat.
• Combine yogurt, flour and beaten egg yolks.
• Stir 3 T broth in mixture.
• Mix well.
• Return to broth.
• Cook over low heat.
• Stir 1 or 2 minutes.
• Add butter and mint and serve.

EASTERN EUROPEAN SOUP AND SANDWICH

Steps:

• Combine broth, cabbage, onions, potatoes, carrots, celery, and reserved beet liquid in medium saucepan. Cook covered over medium-high heat until vegetables are tender, 20 minutes.
• Meanwhile, mash fish, butter, scallions, lemon juice, pepper and salt in small bowl. Spread pate on bread and cut each slice in half.
• Trim radishes and slice cucumber. Arrange on platter with open-faced sandwiches.
• To complete soup, stir in beets and dill. Ladle soup into mugs and top with sour cream. Serve hot soup with sandwiches and vegetables.

MADZOON OV KUFTEH (MEATBALL YOGURT SOUP)

Steps:

• Mix together salt, beef, bulgar, onion, red pepper, black pepper, one egg. Use food processor if necessary to blend. Dip hands in cold roll into balls about a size of a quarter.
• For broth crack egg in yogurt and mix well with mint. Heat up 2 cans broth along with 2 cups water, add yogurt mix and keep stirring so soup will not curdle. Add butter and stir until melted.
• Once broth is nearly boiling add meatballs and heat for ten minutes.
• Note: If you want a richer soup, add a pea size pat of butter in the middle of each meatball. It helps if they are cut up and then frozen when rolling the meatball.

COLD ARMENIAN YOGURT-BARLEY SOUP BY SY

Steps:

• In individual bowls add 1/2 cup of yogurt, some barley, a pinch of salt and water.
• Mix into a nice medium thick consistency (like the thickness of buttermilk), sprinkle some dried mint leaves on top.
• Enjoy.

TAHNABOUR - HOT YOGURT SOUP

Steps:

• Cook wheat in 4 cups of water until tender.
• Blend yogurt, water, egg and flour with beater.
• Cook until it boils, stirring constantly with wooden spoon.
• Add salt, cooked wheat and remove from heat.
• Saute onion in butter, add mint and parsley.
• Combine with soup.
• Simmer 5 minutes.