Van Yogurt Soup Recipe

This yogurt soup, one of the nutritious and simple flavors of Van cuisine, both warms you up and adds a local touch to the table, especially in the winter months.
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Van Yogurt Soup (Serves 6)

This yogurt soup, one of the nutritious and simple flavors of Van cuisine, both warms the heart and adds a local touch to the table, especially in the winter months.

📝 Ingredients:

  • 1 cup wheat for pudding
  • 1 teacup rice
  • 6 cups water
  • 2 cups strained yogurt
  • 1 egg
  • 2 tablespoons flour
  • 1 teaspoon salt
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 teaspoon mint
  • Optional: 1 teaspoon red pepper

👨‍🍳 Preparation:

  1. Pre-soak the wheat: Soak the wheat for pudding in cold water overnight. Drain and wash the next day.

  2. Boil the wheat in 4 cups of water until it softens.

  3. Add the rice and boil together for 10-15 minutes.

  4. In a separate bowl, whisk the yogurt, egg and flour until smooth.

  5. Add 1 ladle of hot soup water to the yogurt mixture and warm it up.

  6. Slowly add the yogurt mixture to the pot, stirring constantly until it boils.

  7. After the soup boils, add the salt and cook on low heat for another 5-10 minutes.

  8. Heat the butter and olive oil in a small pan, add mint (and chili pepper if you like) and pour it over the soup while it is hot.

🍲 Serving Suggestion:

You can set up a Van-style dinner table with crusty bread or a plain pilaf. The mint butter poured over it is the soul of the soup, don’t forget it.