Turkish Praire Soup / Yayla Corbasi

Yayla Soup

The name of this soup comes from the Anatolian Praire’s, where it is often prepared. Turkish Praire Soup or Yayla Corbasi (in Turkish); is a very nutritious soup with all the yogurt and rice it contains.

It is better to use broken rice for it; or else when the rice soaks up the water there is risk of having your soup turn into a pudding like mixture. Despite this sometimes when you have left over pilaf you can easly turn it into a Yayla Soup.

This soup is easy to prepare. Just adjust the spices to your taste, keep stirring while slowly adding the yogurt mixture to the rice water and don’t add the salt until you are about to close the heat. Enjoy.

Turkish Prairie Soup / Yayla Corbasi
Print Recipe
The Turkish Prairie Soup comes from the prairies of Anatolia, as the name indicates. It is a rich soup, also very common for Turks. A quick hint is if you have any pilaf left over, you can use the pilaf to make this soup, to make life even easier.
Servings Prep Time
6 persons 10 minutes
Cook Time
20 minutes
Servings Prep Time
6 persons 10 minutes
Cook Time
20 minutes
Turkish Prairie Soup / Yayla Corbasi
Print Recipe
The Turkish Prairie Soup comes from the prairies of Anatolia, as the name indicates. It is a rich soup, also very common for Turks. A quick hint is if you have any pilaf left over, you can use the pilaf to make this soup, to make life even easier.
Servings Prep Time
6 persons 10 minutes
Cook Time
20 minutes
Servings Prep Time
6 persons 10 minutes
Cook Time
20 minutes
Ingredients
The Soup
To Garnish
Servings: persons
Instructions
The Soup
  1. Wash the rice under flowing water and drain it. This should be done until there is no more white water flowing under the drainer. This is to get rid of the starch on the rice. Any type of rice may be used. Even broken rice - which is cheaper - may be used.
  2. Put the rice in the soup pot and add about 5 glasses of water. Boil until the rice is ready to eat. It should be soft, you can taste and check.
  3. In an another mixing bowl. Mix well the yogurt, flour, egg yolk using a wire whisk. Add half a glass of water (not hot or boiling). Mix and set aside.
  4. When the rice is ready, Add a scoop full of the rice water to the yogurt mixture, while continuously mixing. When the yogurt mixture becomes some what warm. Pour it into the rice mixture slowly.
  5. Adjust the amount of water according to your taste about whether you like your soup thick or not. Boil only once, while mixing and close the heat.
  6. Add all the spices; lemon juice, cummin, salt.
To garnish
  1. Melt the butter on medium heat. Add red pepper flakes, dry mint flakes and very little dry thyme flakes. Mix and close the heat.
  2. Pour on every soup bowl just before serving for taste and garnish.
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