- Half cup of rice
- 6 glasses of water + half a glass of water
- 1 teaspoon salt
For her dressing;
- 1 cup of yogurt
- 2 tablespoons of flour
- 1 glass of water
For the sauce;
- 1 tablespoon of butter
- up to 2 tablespoons of oil
- 1 tablespoon of dried mint
For the eggless highland soup, let’s first take the washed rice into our pot.
Let’s add water to it and cook it on medium heat, stirring occasionally, until the rice is soft.
For its dressing, take the yoghurt, flour and water in a separate bowl and whisk them until they get a smooth consistency.
Then add 1-2 scoops of the soup’s water on it and mix it.
After our rice is soft, let’s add the seasoning slowly and continue mixing our soup. Let the soup boil for another 5 minutes.
If necessary, add hot water again, adjust the salt and mix, then boil for 2-3 more minutes and turn off the stove.
Let the soup rest for 10 minutes.
For the sauce, let’s take butter and oil in the pan and melt the butter.
Then add the mint on it and let it heat up and take it off the stove.
Let’s take our soup into bowls, serve with sauce on it. You can also transfer the sauce to the pot if you wish. Our eggless highland soup, also known as yoghurt soup, is ready to serve. Enjoy your meal.