Homemade yogurt soup Calories

Homemade yogurt soup can curdle when cold yogurt is added straight to a hot pot or the soup boils hard. Whisk some hot broth into the yogurt first, then pour it in gradually and keep the soup at a gentle simmer.

Homemade yogurt soup commonly contains yogurt, rice, and water or stock, with dried mint for flavor. Some Turkish recipes thicken the yogurt mixture with flour and egg, while others keep the ingredient list simpler.

To make homemade yogurt soup, simmer rice in water or stock until tender. Whisk yogurt with flour or egg if your recipe uses them, temper it with warm broth, then stir it into the pot and cook gently. Finish with mint butter.

Yes, Greek yogurt works in homemade yogurt soup, but its thicker texture may make the broth richer and less fluid. Whisk it smooth and loosen it with warm broth before adding it gradually to the pot.

Yes, homemade yogurt soup can be made without egg. Egg is included in some recipes to help bind the yogurt broth, but it is not essential; whisking the yogurt well and tempering it carefully helps keep the soup smooth.

Homemade yogurt soup pairs well with crusty bread, a crisp salad, or a simple vegetable or meat dish. In Turkish meals it is often served as a first course, with mint butter on top for its familiar savory aroma.

Homemade yogurt soup keeps for about 3 days in a covered container in the refrigerator. Cool and refrigerate it promptly; rice thickens as it sits, so stir in a little hot water or stock when reheating if needed.

Yes, you can freeze homemade yogurt soup, though the yogurt may separate and the rice can turn soft after thawing. Reheat it slowly while stirring, and add a little hot water or stock to bring the texture back together.

Reheat homemade yogurt soup gently in a saucepan over low heat, stirring often, and avoid bringing it to a rolling boil. If it has thickened in the fridge, loosen it with a splash of hot water or stock as it warms.