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Turkish Yogurt Soup Using Non Fat Yogurt

Fresh.n.Natural's picture
No matter whether you are the slow cooker or a person who does not have much time, my Turkish Yogurt Soup will turn out to be filling and hearty as well. Try this Turkish Yogurt Soup and you will realize the magic of this new yogurt and chicken stock combo flavored with mint. Enjoy!
Ingredients
  Barley 120 Milliliter (1/2 Cup)
  Water 240 Milliliter (1 Cup)
  Chicken stock 720 Milliliter (3 Cups)
  Onions 2 Medium, chopped
  Butter 30 Milliliter (2 Tablespoon)
  Fresh mint/1 tablespoon dried mint 60 Milliliter, chopped (About 1/4 Cup)
  Fresh parsley 120 Milliliter, chopped (1/2 Cup)
  Salt 1 Teaspoon (5 Milliliter, To Taste)
  White pepper 1 Pinch (To Taste)
  Plain non-fat yogurt 480 Milliliter (2 Cups)
  Fresh mint/1 tablespoon dried mint 60 Milliliter, chopped (1/4 Cup)
  Fresh parsley 120 Milliliter, chopped
Directions

Soak the barley in water overnight.
Drain well.
Boil the barley in the chicken stock for about 10 minutes or until tender.
Meanwhile, cook the onions in the butter until soft.
Stir the onions into the barley and stock.
Add the mint, parsley, salt and pepper.
Cover and simmer for 1 hour.
Fold in the yogurt, heat through, do not boil after adding yogurt or soup will curdle.

Recipe Summary

Cuisine: 
Asian
Course: 
Appetizer
Dish: 
Soup
Ingredient: 
Milk Product

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