Sig's Yayla Turkish Summersoup

Name: Sig's Yayla Turkish Summersoup
Yield: 4 servings
Cuisine: British
Ingredients: 1/2 liter vegetable,lamb or beefstock; 250 grams yoghurt or quark; 1 tbsp flour; 1 egg; 100 grams rice (I use basmati); 1 pinch salt; 3 tbsp dried mint; 3 tbsp butter; 1 tbsp paprika (sweet or smoked)

Sigrun @sigrun

German, living in England

this is a good soup, ideal for vegetarians too. :-)

Sigrun @sigrun

German, living in England

this is a good soup, ideal for vegetarians too. :-)

Saved

Ingredients

4 servings

1/2 litervegetable,lamb or beefstock
250 gramsyoghurt or quark
1 tbspflour
1egg
100 gramsrice (I use basmati)
1 pinchsalt
3 tbspdried mint
3 tbspbutter
1 tbsppaprika (sweet or smoked)

Saved

Steps

1

Heat the stock.
2

Mix the yoghurt, flour and an egg and put into a medium sized pan, add the rice.Heat until it slightly thickens,now start adding the hot stock bit by bit stirring all the time,
3

Add the salt, and2/3 of the mint, simmer until rice is almost cooked
4

Heat the butter, add rest of mint and the sweet or smoked (not hot spicy) paprika, heat until butter has clarified. Pour this into the soup and stir in.
5

This soup is eaten in the summer because it is refreshing when eaten cold but benefits people that are unwell when eaten warm too.