Yogurt Soup with Köfte
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 onion (s)
- 200 g minced beef
- 1 pinch cumin, ground
- 1 pinch cinnamon, ground
- 0.25 teaspoon ¼ paprika powder, hot
- salt
- 2 tablespoon olive oil
- 4 sprigs mint
- 150 g rice (lon rain rice)
- 600 ml vegetable stock
- 2 egg yolks
- 500 g yourt
Print Recipe
Pin Recipe Instructions
- Peel and chop the onion. Knead half of it with the minced meat, the spices and 0.5 teaspoons of salt to form a meat dough. Divide the meat dough into 16 roughly equal portions and shape into balls.
- Heat 1 tablespoon of oil in a pan and fry the meatballs all around for 5 minutes until golden brown. Remove from pan and set aside. Rinse the mint, shake dry, then chop without the coarse stems.
- Heat the broth in a saucepan and let the rice cook for about 8 minutes. Add the meatballs and simmer for another 10 minutes.
- Heat the remaining oil in a pan and allow the remaining onions to become translucent. In the meantime, whisk the egg yolks with the yogurt in a bowl. Remove the rice from the stove.
- Gradually add the yogurt mixture to the rice, stirring constantly. Cover the soup and let it stand for 5 minutes. Stir in the onion cubes. Serve the soup garnished with mint immediately.
- A fresh cucumber salad with black olives and baguette goes well with it. If you don`t like mint, you can also use parsley or coriander instead.
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