Yayla Soup


It doesn't matter summer or winter to enjoy the plateau soup! Doesn't this flavor, which is one of the traditional soups of Anatolia, remind you of the freshness of mint?

Let's prepare this practical and nutritious soup recipe, which you can consume at any time of the day from breakfast to dinner, by paying attention to its tips.

It is also a source of vitamins thanks to the yogurt found in the plateau soup recipe, which is one of the most beautiful soup recipes. That's why it's even called yogurt soup.

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-1 tea glass of rice
-3 cups of water
-3 cups of hot water
-(chicken or bone broth)

For Dressage;

-1 egg yolk
-1.5 cups yogurt
-1 tablespoon flour

For the sauce;

-2 spoonful butter
-1 tablespoon of dried mint

40 Minutes

5 Servings

How to make

For the highland soup, the rice is washed first and boiled until softened in water.
On the other hand, egg yolk, yogurt and flour are whipped in a bowl for finishing our highland soup.
If there is no meat or bone broth, 3 cups of hot water is added to the cooked rice.
Take 1-2 scoops from the water of the soup and take it slowly and add to the dressing.
This lightly watered mixture is added to the soup and boil for 1-2 transports.
Add the last salt, boil for a few more minutes and turn off the stove.
Dry the peppermint on the melted butter and add it to the sauce. Our highland soup is ready to serve. Bon Appetit.
Note: Our soup can get darker as you wait, you can adjust the consistency as you like by adding hot water before serving.

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