Recipe for Yogurt with Dry Bean Soup

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Recipe for Yogurt with Dry Bean Soup

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  • 2 cups dried beans
  • 250 g lamb with bones
  • 1/2 cup fine vermicelli
  • 4 tablespoons yogurt
  • 1 tablespoon flour
  • 1 egg yolk
  • Juice of 1/2 lemon
  • 1 liter water

For the Sauce:

  • 5-6 tablespoons olive oil
  • 1 teaspoon sweet red pepper powder
  • 1 teaspoon red pepper flakes
  • A handful of chopped parsley


  • Soak the beans overnight.
  • The next day, take the drained beans and meat to a pressure cooker.
  • Add 1 liter of water, close the lid, and cook until the beans and meat are tender according to the cooking time of your pressure cooker.
  • Transfer the strained liquid to a pot, add regular water to make it 1 liter, and cook the vermicelli in it until soft.
  • In a separate bowl, whisk together yogurt, egg yolk, lemon juice, and flour.
  • Gradually add hot soup broth to the mixture while whisking quickly.
  • Pour the tempered mixture back into the soup and stir quickly.
  • Add the separated meat and beans to the soup, stirring constantly until the consistency thickens (add hot water if needed), and remove from heat.
  • In a saucepan, heat olive oil and add sweet red pepper powder and red pepper flakes. Stir and remove from heat.
  • Drizzle the sauce over the soup and mix.
  • Add salt and chopped parsley, and stir.

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