The recipe of Black Sea Yayla Chorba is a very simple soup of Black Sea Cuisine but the final taste is delicious and it is healthy.

The main secret of Black Sea Yayla Chorba is the quality of ingredients, especially plain yoghurt.

Serves 3-4

Course – Soup

Preparation time – 20 minutes Cooking time 25 minutes

1/3 cup of rice (preferably any long grain like basmati)

400-500 ml plain yoghurt

3 cups drinking water

2 tbsp flour

1 egg yolk

2 tbsp butter

2 tbsp dried mint

1 tbsp salt

Preparation stage of Black Sea Yayla Chorba is very simple. Take yoghurt and egg from the fridge to achieve room temperature of ingredients. Wash the rice and cook it in a saucepan in salted water for about 15 minutes, until it softens. Keep a side.

Cooking stage of this dish is also very simple. Mix well in a bowl egg yolk, plain yoghurt, flour and water. Add a small amount of rice and water from the saucepan and stir well. Repeat a few times. It will help to warm up the mixture. Add the mixture into the saucepan and stir slowly till all mix well. Cook at medium heat for 10-15 minutes stirring continuously until it comes to boil.

In a separate pan, melt the butter at low heat and add the dried mint. Saute and stir for not more than 30 seconds until mint releases its aroma. It is very important as dried mint burns easily. Remove from heat, add into the soup and stir well.

Black Sea Yayla Chorba should be warm at serving and not prepared in advance. Traditionally it served hot immediately after preparation and it warms up eaters at lunch, especially in the winter time.

You can enjoy Black Sea Yayla Chorba with friends and family in #BlackSeaCuisine restaurants or at home as it is easy to prepare yourself.

Black Sea Cuisine is simple, tasty and inexpensive.