Recipe for Yogurt with Dry Bean Soup

Kış Aylarının Vazgeçilmez Çorbası

• Hazırlanış Süresi :
• Pişirme Süresi :
• Porsiyon :
• Kalori :

Ingredients:

• 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

Instructions:

• 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.