Yogurt soup is a very tasty soup with Turkish origin. The Istanbul name of this dish is Yayla çorbası. Yogurt soup is a delicious food that persuades you to try it once, this soup is easy to prepare and is presented as follows. This soup is also very suitable for colds and winter. In the preparation of this soup, there is egg yogurt, the taste of which is not felt at all. Today, in cook plans, we will teach you a house yogurt soup with mushrooms and chicken. Join us.
- Carrots: 2 pcs
- Peeled barley: 1 glass
- Mushrooms: 350 g
- Butter: 1 tablespoon
- Yogurt: half a kilo
- Eggs: 1 piece
- Garlic: 3 cloves
- Water: 3 glasses
- Chicken breast: 1 piece
- Coriander leaves: 100 grams
- Chicken juice: as needed
- Salt and black pepper, lemon juice and bay leaf: as needed
Pour the chicken breast with some water, salt, black pepper and bay leaf into the pot and let it cook. Strain the chicken broth and set aside and shave the cooked chicken breast.
Chop the carrots into cubes or coarse grater. Rinse and slice the mushrooms well and fry with butter until the juice is absorbed.
Pour the flaked barley with 3 glasses of water into the pot and let it cook and glaze over a gentle heat, then add the roasted carrots and mushrooms.
Add the chicken breast that you shaved after cooking with the chicken juice to the pot and reduce the heat, then chop the garlic and add it with the chopped coriander. When most of the pot water has evaporated and decreased, you should add yogurt do.
Separate the egg yolk from the egg white and mix it with yogurt and put it on the heat. Once it boils, remove it from the heat and add it to the soup and let it boil for 10 minutes and the soup Be more concentrated.
While the yogurt soup is cooking, you can prepare the fried meat as you wish and fry it. When the soup is set, measure the salt and add some lemon juice, then serve the yogurt soup in a bowl and garnish with the stir-fried meat and onion and eat hot.