Tomato-Yogurt Soup

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Tomato-Yogurt Soup

This is a Turkish creamy soup (Domatesli Yayla Çorbası) made with yogurt instead of heavy cream or milk. It is perfect for a cold winter day. It is best when served with fresh, warm bread.

Ingredients

½ cup rice
1 egg
2 Tablespoons flour
1 ½ cups low-fat or regular plain yogurt
2 tablespoons butter or olive oil
1 medium tomato, peeled and grated (or blended)
1 Tablespoon mint
1 Tablespoon hot red pepper
½ teaspoon salt (or to taste)

Instructions

Wash the rice and cook it in a pot with three cups of water until very soft. Let cool.
In a mixing bowl, combine flour, yogurt, and the egg. Mix well.
Then add it to the cooled rice/water.
Put the pot back on the stove and cook, stirring occasionally.
After it reaches a boil, let boil for 3-5 minutes and then remove from heat.
If the mixture appears too thick, you can add a little hot water.
In a saucepan, heat butter or olive oil and then add the grated/blended tomato.
Cook for a couple minutes, and then add the mint and hot pepper.
Cook for about a minute.
Pour the tomato sauce into the soup.
Add salt, mix, and serve hot.

Serves: 4

Prep Time: 20 Min

Cook Time: 15 Min.

Total Time: 35 Min.

Cuisine: Turkish