Yogurt Soup With Ground Beef

Yogurt soup varieties are among the indispensable classics of Turkish cuisine. They are usually prepared with rice, vermicelli, or wheat, but this time I stepped a bit outside the traditional line and made a minced-meat version to enhance not only the flavor but also the protein content and overall nourishment. With minced meat, yogurt soup becomes filling enough to serve as a main dish on its own; and when chickpeas and vermicelli are added, a single slice of bread on the side is more than enough.

This recipe is the type that comes to your rescue on days when you don’t have much time to spend on dinner and find yourself wondering what to cook. The ingredients are accessible, and the method is very practical. Thanks to the yogurt and lemon, it has a refreshing quality, while the minced meat and chickpeas make it satisfying.

Tips and Small Flavor Tricks

One of the biggest differences in this recipe is the use of mint. As you know, in yayla soup or other yogurt-based soups, mint is typically added after being heated in butter or olive oil. But in this recipe, I didn’t sauté the mint in oil. Why?

Because the minced meat is already browned with olive oil and releases some of its own fat while cooking. This makes the soup sufficiently rich. Adding mint sautéed in oil on top feels a bit too heavy to me, to be honest. That’s why I add the mint directly into the soup, resulting in a lighter but equally aromatic outcome.

But if you’re thinking, “I can’t make this without that wonderful drizzle of hot minty oil on top,” you can absolutely follow the classic method. That’s the beauty of this recipe: It’s flexible.

The Balance of Chickpeas, Vermicelli, and the Yogurt Mixture

We use cooked chickpeas in this recipe, which increases the protein content and makes the soup more filling. If you don’t have pre-cooked chickpeas, canned chickpeas also work well. Just be sure to drain and rinse them before using.

Vermicelli adds both texture and body to the soup. But if you prefer, you can try alternatives like orzo, rice, or fine bulgur.

The most important thing to consider when preparing the yogurt mixture is adding it to the soup without curdling. To do this, whisk the yogurt with the egg yolk, flour, and lemon juice. Then take a few ladles of hot soup water and gradually temper the mixture. If you rush this stage, the soup may curdle, so patience is key. Once the mixture is warm, add it to the pot and continue cooking while stirring constantly. This will give you a smooth and delicious consistency.

Flavorful and Healing

Minced-meat yogurt soup not only keeps you full but also supports digestion thanks to the yogurt, lemon, and mint. Especially during seasonal transitions, when illnesses tend to spread, it warms you up and supports your immune system.

If you plan to eat the soup the next day, gently reheat it before serving and check the consistency. If it has thickened, you can loosen it with a little hot water.

I suspect that once you try this recipe, you’ll find yourself making it often. And don’t be surprised if your household asks, “When are you making that soup again?”

Enjoy...

Enjoy...