Shourbat Laban(Yoghurt Soup)
A comforting yogurt-based soup with tender meat, rice, and aromatic herbs, perfect for cozy meals and suitable for those who enjoy savory, tangy flavors.
Ingredients
Instructions
- Wash the meat and place it in a saucepan with 6 cups of water.
- Cook over low heat for 1 hour.
- Add rice to the meat 20 minutes before the meat is fully cooked.
- Mix the yogurt with the flour and dried mint.
- Add the yogurt mixture to the meat and rice.
- Season and stir occasionally.
- Meanwhile, melt the butter.
- Stir in the paprika and sauté a little over low heat.
- Add the butter and paprika mixture to the soup and serve immediately.
Tips & Substitutions
For a creamier texture, use full-fat yogurt and whisk it well with the flour to prevent lumps. If you prefer a vegetarian version, substitute the meat with lentils or chickpeas. You can also add vegetables like carrots or zucchini to enhance the soup's nutrition and flavor. Dried mint can be replaced with fresh mint for a brighter taste.
Serving Suggestions
Serve the Shourbat Laban hot, garnished with a sprinkle of extra dried mint or a drizzle of olive oil. It pairs beautifully with crusty bread or a side salad for a complete meal. For a refreshing dessert, consider serving alongside *Sally Lunn - Williamsburg for a delightful finish.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently on the stovetop to prevent the yogurt from curdling. If the soup thickens too much, add a little water or broth to reach your desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Shourbat Laban(Yoghurt Soup) contains roughly 737 calories, with 32g protein, 81g carbohydrates, and 31g fat. It is an excellent source of protein (63% of the Daily Value), vitamin A (62% of the Daily Value), and iron (37% of the Daily Value), and a good source of potassium and calcium. It also contributes 6g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup in advance?
Yes, you can prepare the soup a day ahead. However, it's best to add the yogurt mixture just before serving to maintain its creamy texture. Allow the soup to cool completely before storing it in the refrigerator, and reheat gently on the stove when ready to serve.
What can I use instead of rice?
If you prefer a gluten-free option, you can substitute the rice with quinoa or use a small pasta like orzo. Both alternatives will absorb the flavors well and provide a satisfying texture to the soup.
Is it possible to freeze Shourbat Laban?
Freezing is not recommended for this soup, as the yogurt may separate and change texture upon thawing. It's best enjoyed fresh or refrigerated. If you do freeze it, be prepared for potential changes in consistency, and reheat gently to help restore some creaminess.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).