Black Sea Yayla Chorba is one of the most simple and most popular soups of Black Sea Cuisine and can be described as a Warm Yoghurt Soup. This soup is served mostly for lunch.

The name comes from the Turkish word shurpa (Çorba), which means soup and pronounced differently at the various coasts of Our Lovely Sea.

Black Sea Yayla Chorba consists of basic but very healthy ingredients – plain yoghurt, rice, eggs, flour, butter and dried mint.

The original recipe of Black Sea Yayla Chorba comes from the South Coast of Our Lovely Sea where it is usually called Yayla Chorbasi.

Preparation stage of Black Sea Yayla Chorba is very simple. It includes washing the rice and its cooking in a saucepan in a large amount of lightly salted for about 15 minutes, until it softens.

Cooking stage of this dish is also very simple. Mix well in a bowl yolks of eggs, plain yoghurt, flour and water.  Add the mixture into the saucepan and stir slowly till rice and yogurt mix well. Cook at mid heat for 10 minutes stirring continuously until it comes to boil.
In a separate pan, melt the butter at low heat and add the dried mint. Stir for not more than 30 seconds to avoid mint burns, remove from heat and slowly sprinkle over the soup.

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 very easy to prepare and it is a very healthy dish.

Black Sea Cuisine is simple, tasty and inexpensive.