Eastern European Hot Yogurt Soup Recipes

HOLODNIK - A COLD SUMMER SOUP

Steps:

• Boil beets, drain, and let them cool.
• Boil 2 quarts of water and let it cool. Mix cooled water with 1 quart of buttermilk in a large pot.
• Shred beets and add them to the pot with water/buttermilk mixture.
• Add salt and sugar. *I recommend starting with 1 Tbsp salt and adding more to taste, you may like it sweeter or saltier.
• Next add sliced green onions, dill and diced cucumbers.
• Place completed soup in the fridge to let it cool completely.
• Enjoy it with half of a boiled egg. You can also serve it with a dollop of sour cream.

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.

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.

HOT YOGURT SOUP WITH BARLEY AND CILANTRO

Steps:

• Heat the olive oil in a large, heavy soup pot over medium heat and add the onion. Cook, stirring often, until the onion is tender and beginning to color, about 10 minutes. Add the garlic and the barley and stir together until the garlic smells fragrant, about 30 seconds to a minute. Add the stock and salt to taste (depending on the saltiness of the stock), and bring to a boil. Reduce the heat to low, cover and simmer 40 minutes, or until the barley is tender.
• In a small bowl, combine the cornstarch and 2 tablespoons water and stir until the cornstarch is dissolved. Whisk into the yogurt. Off the heat, whisk this mixture into the soup. Return to low heat and bring to a bare simmer, stirring. Do not boil. Add salt to taste and a generous amount of pepper. Stir in the cilantro, and season with fresh lemon juice if desired (or squeeze a few drops over each bowl). Serve hot or warm, garnished with thin rounds of lemon.