Yogurt soup with rice and mint

Ingredients for 4 servings:

• ½ jar rice
• 4 ½ glasses of water
• 2 glasses of yogurt
• 1 m.-sized egg(s)
• 1 tbsp, leveled flour
• 2 tbsp mint, dried
• 1 tbsp, heaped butter
• n. B. Pul Biber
• n. B. Salt

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

simple and vegetarian

Preparation: Use 1 glass jar with a capacity of 200 ml. First, boil the rice with 3 glasses of water until soft. Rice pudding or other rice that soaks well is best for this. The rice is cooked when the ends split slightly. Then, mix the yogurt with the egg, flour, and a glass of water. Add half a glass of lukewarm water to the cooked rice and bring to a boil briefly. Now, take a few spoonfuls of the cooked, hot rice and add it to the yogurt mixture, then add the mixture to the remaining rice and stir. Bring everything back to a boil and season with salt. If the soup is too thick, add a little more water. Heat the butter in a small buttered pan and lightly brown it, then add the mint and pour it over the soup. Mix everything together and serve. If desired, you can sprinkle a little Pul Biber on the soup when serving.