This Rize soup stirs finely chopped nettles into a tangy yogurt base for a fresh highland bowl.
12 min prep 20 min cook
Keeps the screen on · step-by-step guide · built-in timer
Boil the rice in water for 12 minutes.
Loosen the yogurt with the soup broth.
Add the nettle and cook for 6 minutes.
1.5 su bardağı yoğurdu sıcak çorba suyuyla ılıtın, kesilmesin.
Yoğurdu tencereye katıp kısık ateşte 4 dakika karıştırarak ısıtın.
💡 Tip: Keeping the yogurt mixture below boiling point prevents curdling.
🍽️ Serving suggestion: Ladle into bowls with dried mint and torn warm bread.
~128
kcal calories
6
g protein
12
g carbs
6
g fat
3.5g
Sugar
0.2g
Fiber
45.3mg
Sodium
1.6g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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