Oh now this soup is so delicious. It is so creamy and has such a delicate taste of yogurt, onion, and fresh mint. I first ate this soup at Emine hoca's home a few months ago. Later I ask her for the recipe and she smiled and said I would have to travel to Erzurum to get it. Well It may not be as delicious as hers but it is definitely a close second. This would be paired well with red meat dishes, or even chicken. My son loved it as a main meal. He even helped to make the mini meatballs that add an extra special touch. If you have never tried a yogurt soup, don't be scared. It is very smooth with a subtle taste. Nothing too strong. This is such a healthy soup for children also. It is full of calcium and other vitamins. Afiyet olsun!
Recipe
1/2 lbs. halal ground meat
1 C milk (whole)
1 C plain yogurt
1 large onion
1 C rice (rinsed)
salt
pepper
1 tsp red pepper (use sweet if children will eat)
1-2 tsp dried mint
6-10 Cups water
1/2 C flour
What to do:
Place 6 C water in large soup pot. Add salt and onion. Boil until soft. Take an immersion blender and blend. Add rice and cook until soft. As your rice is cooking prepare you mini meatballs. They should be as small as the nail on your pinkie finger.(not a must but more delicious) Then slowly one by one add your meatballs to the boiling onion/rice water, add your mint and simmer for about 7 minutes. In a separate bowl add 1 C yogurt, 1 C water, 1 C milk, flour, mix with your immersion blender to remove lumps. When your soup has returned to a boil quickly add the yogurt mixture.
Simmer for another 10 minutes. At this time you can adjust the spices and also, add water or cook longer for a thicker soup.
Note: When soup cools it will become thicker. If there is leftovers mix in some water and place cooled soup in refrigerator.
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