A couple of weeks ago, I was feeling a little sick – something like flu with a bad feeling in my stomach. I called my mother and asked: Mom, just tell me what I should cook to feel better, my brain is not functioning. And she told me to make this soup – but of course, why didn’t I think of that? This is the ultimate cure!


This is a soup that you can make with easy ingredients. Well ok there are two ingredients that you might not have that frequently at home: yogurt and dried mint. I cannot live without yogurt so there is always a bit in my fridge. And dried mint, well it is really good for stomach and it is particularly tasty in soup recipes so I always have it on the shelf.

 

Mint-yogurt combination is great for stomach, therefore I really recommend this soup especially you are feeling sick! The recipe that I give here is for quite a thick soup, that’s how I like it. But if you want, you can add more water to thin it up.

 

And one more personal comment: this soup feels equally nice even in summertime!

 

—

 

Ingredients:

 

(serves 4 people)

 

1/2 cups / 120 ml rice (I used long rice)
1 1/2 tbsp / 22.5 ml flour (regular white flour, vehnäjauho)
1 egg
2 cups / 480 ml yogurt (I recommend Bulgarian Jogurtti for readers in Finland)
2 1/2 cups / 1 1/4 L cold water
1 tsp / 5 ml salt (or more, depending on how salty you like your food)
1 tbsp / 15 ml dried mint (if you cannot find dried mint, you are welcome to try it with another dried herb, or spinach, or parsley)

 

Optional (to pour on the soup in the end):
3 tbsp / 45 ml butter

 

—

 

1. In a medium pan, put rice (washed well), flour, egg and yogurt and stir them well using a wooden spoon or a whisk.

 

 

 

 

 

2. Add water while continuing to stir.

 

3. Put the pan on medium high heat and constantly stir until it boils.

 

4. When the soup starts boiling, lower the heat to medium low and let it cook until the rice is fully cooked, stirring it every once in a while.

 

5.  When the rice is cooked, put salt and mint, stir well and take it off the heat. Let it cool down a bit before you serve.

 

 

 

(Optional part, which I do not prefer myself: You can melt 3 tbsp / 45 ml butter and mix the mint with butter, then pour that mixture into the soup. But for me this is too much butter.)