• 60 ml (¼cup) rice
  • 1.25 litres (5 cups) of water or Chicken Stock
  • 480 ml (2 cups) of plain yogurt
  • 1 egg
  • 2 Tbsp flour
  • 2 Tbsp butter
  • 2 tsp dried mint or tarragon
  • 1 tsp salt

  1. Boil rice in 5 cups of water with salt until (very) soft.
  2. In a bowl, beat the egg and flour well, and then add yogurt and mix. With 1-2 tbsp water lighten up this mixture.
  3. Put the yogurt mix in a pot and start cooking on very low. (It’s important that you start with low heat, otherwise yogurt will curdle).  Cook on low heat for approximately 15 minutes and keep stirring.
  4. Slowly pour in rice along with water into the soup. Keep stirring. First let it boil on medium and then turn it down and cook for another 10 minutes.
  5. Heat butter in a pan. Once it sizzles, add mint flakes or tarragon and stir for 20-30 seconds . Then, pour it into soup.
The continuous stirring during the preparation does two things. It prevents the curd from burning if it sticks to the bottom. The second reason is preventing the curds from cracking or separating. This is a texture aspect and there is no recovery if this happens. By stirring continually and keeping temperatures moderate or low this will prevent the problems.

The origin of Yogurt Soup is Western Asia and the middle east.