Spring Soup Recipe

Spring Soup

Although it is often mixed with yoghurt soup made with flour and roux, in classical Anatolian cuisine, "highland soup" is made with rice. The indispensable classic of cold winter days, plateau soup, served with butter and mint sauce, should come in its most seasoned and curative form, here you go, bon appetit!

Ingredients:

For 4 people
🕐 Preparation: 5 min.      🕐 Cooking: 25 min.
For the Soup:
Rice (Broken) 5 Tbsp
Water (Hot) 8 Cup
Salt 1 Tsp (large)
For the Dressing:
Yogurt 6 Tbsp
Flour 1 Tbsp
Egg Yolk 1 Qty
For the Service:
Butter 2 Tbsp
Dried Mint 1 Tsp (large)
Chili Pepper (Optional) 1 Tsp (large)

Instructions:

  1. Rinse and drain the broken rice. Boil 2-3 glasses of water in a deep saucepan. Add a teaspoon of salt to the boiling water, add the rice and boil it until the rice is soft.
  2. Put the flour, egg yolk and yoghurt in a separate bowl and whisk well, being careful not to leave any lumps.
  3. With the help of a ladle, take the hot water of the cooked rice little by little and add it to the yoghurt seasoning.
  4. Turn the bottom of the soup down and add the seasoning mixture to the soup by running it like a thin thread and stirring constantly.
  5. Adjust the consistency of the soup as you wish by adding hot water. Leave the soup a little more watery at this stage, as the rice will swell as it sits. Take it to medium heat and bring it to a boil, stirring constantly, remove it from the fire and check the salt.
  6. Take a saucepan and melt the butter. Add 1 teaspoon of dried mint and cayenne pepper to the oil, froth and add to the soup when it is hot. Bon Appetit!
  7. Note: If you wish, you can serve butter sauce by pouring it over the soups you bought in bowls during the serving phase.
Soup

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