Yayla Soup with Meat Stock: Calories and Ingredients

Yayla Soup with Broth

100 g

Calculation basis: Values use Dietkolik’s yayla soup with meat stock, rice, yoghurt, egg yolk and mint butter. The prepared 200 g serving has 134 kcal, including the recipe’s butter topping.

Calculated from the 100 g values. — means unknown, not zero. ~ indicates an estimated serving weight.

67kcal

Carbohydrate5.7 g 34%

Protein1.6 g 9%

Fat4.2 g 56%

Yayla Soup with Broth Nutrition Values

Nutrients	100 g	1 100 g prepared soup
Calories(kcal)	67	67
Carbohydrate (g)	5.72	5.72
Protein (g)	1.58	1.58
Fat (g)	4.17	4.17
Fiber (g)	0.24	0.24
Cholesterol (mg)	15	15
Sodium (mg)	399	399
Potassium (mg)	35	35
Calcium (mg)	26	26
Iron (mg)	0.24	0.24
Vitamin C (mg)	0.15	0.15

Values are calculated from a 100 g basis. The product, recipe and serving amount can change the result. See the food-specific notes below for the reference used.

Dietitian's Tips for Consuming Yayla Soup with Broth

Yayla is a yoghurt and rice soup. This version also contains meat stock, egg yolk, flour and mint butter. A prepared 200 g serving provides 134 kcal, about 11.4 g carbohydrate, 3.15 g protein and 8.34 g fat.

Calories in a bowl or two ladles

Ladle size and fill level vary, so two ladles are not a fixed calorie amount. A weighed 150 g serving has about 101 kcal; 200 g has 134 kcal. Weighing a serving from your own ladle once can make later estimates easier.

The recipe's mint butter is included. Extra butter poured on top and bread eaten alongside are separate. Calling the dish yoghurt soup does not mean that yoghurt supplies all of its fat.

What is in this version?

The ingredient list includes a Turkish tea glass of rice, 200 ml meat stock, flour, full-fat plain yoghurt, an egg yolk, salt, butter and mint. The yoghurt, flour and yolk are mixed, loosened with water and cooked with stock and rice. Mint butter is added at the end.

Meat stock means this is not vegetarian, and the egg yolk means it is not egg-free. Milk and flour also matter when checking allergens. Egg-free yayla or a version made entirely with water should not automatically inherit this panel.

The milk-and-egg-yolk thickener in Çeşmi Nigar soup is not the same as this yoghurt recipe; its pulses and other ingredients also differ.

Salt depends on the recipe

The source estimate contains 798 mg sodium per 200 g. Changing the stock's salt content or the salt added during cooking can change that amount.

Source note

Values use Dietkolik's recipe panel at 67 kcal per 100 g. The full water quantity and yoghurt bowl weight are not specified, so a finished pot yield has not been inferred. Sugars, saturated fat and vitamin A in RAE remain unknown.