COLD YOGURT SOUP / YOĞURT AŞI: REFRESHING DELICACY FOR HOT SUMMER DAYS

yogurt

🥗Healthier: low-fat yogurt

💰Cheaper: sour cream

Low-fat yogurt reduces calories while maintaining creaminess.

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Sunflower oil is often more affordable.

fresh dill

🥗Healthier: dried dill

💰Cheaper: parsley

Parsley is a common and cheaper herb.

garlic

🥗Healthier: garlic powder

💰Cheaper: none

Garlic powder offers convenience.

Measure 1 cup of wheat grains, wash and drain them.

Boil 5 cups (~1 L) of water in a pot.

Add the wheat into the boiling water and cook for 35-40 minutes on low heat until very soft.

Let it cool down to room temperature, then chill in the fridge for 3-4 hours or overnight.

Thoroughly wash the beet roots and place them in a pot with 2-3 cm of water over them.

Boil the beets on medium-high heat, then cook on medium-low for 45-60 minutes until soft.

Let the cooked beets cool, peel, and dice them. Mix with 1 tsp of salt and 2-3 tbsp of olive oil, then refrigerate until serving.

Whisk together 1 tsp of salt and 1 kg of yogurt until smooth and lump-free.

Once all ingredients are chilled, assemble the wheat and yogurt mixtures together and stir until homogenous.

Chill the yogurt soup until serving.

Serve chilled, adding 1 tbsp of diced beets to the soup for a colorful presentation.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens