Skip to main content
Main

Oleana Yogurt Soup

A creamy yogurt soup with spinach, bread, dumplings, and angel‑hair pasta, flavored with feta, mint, and sumac.

From the Recipes Wiki (Fandom) · 16 ingredients
Jump to recipe ↓

Why it works: Sumac and mint share more aroma than cooks usually use. They rank in the top 3% of all ingredient pairs, and 39 recipes mention both. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

The recipe

Time10 minutes

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Prepare the dumpling base

  1. Toss bread cubes in milk and let sit 10 minutes.

  2. In a large skillet, heat half the oil.

  3. Add onion.

  4. Cook over medium‑low heat until onion is soft and translucent, about 3 minutes.

  5. Add spinach and cook until soft and tender, about 7 minutes more.

  6. Season to taste.

  7. Place spinach in a sieve to drain.

  8. Squeeze out excess milk from the bread, little by little, and discard milk.

  9. When spinach has cooled, press it into sieve (or between your hands) and try to extract as much juice as possible.

  10. In a food processor, puree the spinach.

  11. Add the bread, egg and feta cheese and process until it comes together like dough.

  12. Place in a bowl.

  13. Salt and pepper to taste.

  14. With floured hands, shape into small round, marble‑sized dumplings.

Make the soup

  1. Crush the coils of angel hair pasta with your hands into 1/2‑inch‑long pieces.

  2. In a large soup pot, warm the remaining 1/4 cup olive oil.

  3. Add the broken pasta and stir to coat with a wooden spoon.

  4. Saute for 5 minutes, stirring constantly, until pasta is golden brown.

  5. Add broth and simmer until pasta is cooked.

  6. In a separate bowl, combine the yogurt, egg yolks, flour, dried mint and cayenne, and whisk until smooth.

  7. Ladle a cup of the hot soup into the yogurt mixture, whisking until combined.

  8. Add yogurt mixture to the soup pot, whisking for about 5 minutes until the soup starts to simmer.

  9. Add dumplings and continue to gently simmer another 10 minutes.

  10. Be careful not to boil.

Serve

  1. Ladle into bowls.

  2. Drizzle with olive oil and sprinkle with sumac.

Recipe from the Recipes Wiki (Fandom).

This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Sumac + minttop 3% of all pairs
    Aroma overlapstrong
    Mentioned together39 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  2. Olive + feta cheesetop 2% of all pairs
    Aroma overlapstrong
    Mentioned together1,438 recipes

    Shared aroma: methyl 2-methylbutyrate (apple, fatty).

  3. Olive + yogurttop 3% of all pairs
    Aroma overlapstrong
    Mentioned together2,633 recipes

    Shared aroma: isoamyl acetate (banana, fruity).

  4. Spinach + feta cheesetop 4% of all pairs
    Aroma overlapmoderate
    Mentioned together374 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  5. Onion + feta cheesetop 4% of all pairs
    Aroma overlapmoderate
    Mentioned together1,030 recipes

    Shared aroma: ethyl butyrate (apple, fruity).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Bread
Soaked bread, once blended with spinach and egg, binds the dumplings and gives them body.
Spinach
Provides the green base of the dumplings and adds moisture and body once squeezed dry.
Egg
Binds the dumpling mixture so it holds together when shaped and simmered.
Feta cheese
Adds salty, tangy flavor to the dumplings and helps them hold together.
Yogurt
Gives the soup its creamy body and tangy flavor.
Egg yolks
Enrich and thicken the yogurt mixture so it stays smooth in the hot soup.

The step that matters

Adding the yogurt mixture to the soup. Yogurt can curdle or split when it gets too hot. Tempering it with a cup of hot soup first, then keeping the soup at a gentle simmer and never boiling, helps keep the soup smooth.

Flavor stand-ins for the onion

How well each one fits the dish's main ingredients (bread, milk, olive, spinach, pepper, egg, feta cheese):

  1. Tomatobetter flavor fit
  2. Capsicumbetter flavor fit
  3. Potatobetter flavor fit
  4. Onionthe original

Fit is the average pairing score against bread, milk, olive, spinach, pepper, egg, feta cheese. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Illustration of Brown BreadIllustrationBrown Bread461 recipesIllustration of Chicken BrothIllustrationChicken Broth257 recipesIllustration of Chicken SoupIllustrationChicken Soup156 recipesIllustration of Macaroni and CheeseIllustrationMacaroni and Cheese102 recipes