Yogurt peppermint soup

Ingredients for 4 servings:

• 1 tbsp butter
• 2 tbsp flour
• 1 liter of boiling water
• 2 handfuls of short grain or medium grain rice (not long grain)
• e.g. broth, granulated or Vegeta
• salt and pepper
• 250 ml yogurt, solid
• 1 egg(s)
• 2 tbsp peppermint, dried

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 25 minutes

Turkish with rice

Sauté the flour in the butter and deglaze with boiling water. Immediately add the rice and season with Vegeta, salt, and pepper. Cook until the rice is tender. Whisk the egg with the yogurt in a small bowl. Then add 1 ladleful of the hot soup to the yogurt mixture and mix. Stir well and add the mixture to the soup. Remove from the heat immediately. Crush the peppermint thoroughly in your hand, removing any small stems, and add to the soup.