Split Yogurt Soup (8+ Months)

Split Yogurt Soup (8+ Months)

I say try the yoghurt soup with splits, Chef Moms. Let me summarize for those who do not know what splitting is. Splitting, also known as forging among the people, is a product obtained by separating the shell of the hard wheat variety by beating with certain techniques after boiling and drying. Since wheat is not processed in this way, it does not lose much of its nutritional value. Yarma, which cooks faster than wheat, is a flavor that babies will love.

I only have one more note: Since yogurt loses its probiotic properties a little when cooked, let's feed the lamb uncooked as much as possible.


  • 3 tablespoons split

  • 3-4 glasses of water

  • 1 egg yolk

  • 3 tablespoons of homemade yogurt

  • 2 tablespoons of whole wheat flour

  • 1 teaspoon of mint

  • Salt, chili pepper (for 1 year old and above)

  • 1 teaspoon of butter


  • The cuts are kept in hot water for half an hour. (This process is not essential, you can wash and use it directly, but if your baby gets gassy, ​​soak it in water before cooking.)

  • The cuts are washed and started to be started with the specified amount of water.

  • Meanwhile, whisk the yoghurt, flour and egg yolk well in a bowl.

  • When the splits are cooked, one or two ladles of water are taken and added to the yogurt mixture. The mixture is stirred quickly.

  • The warmed mixture is added to the soup and stirred until it boils.

  • Within two or three minutes after boiling, add salt, pepper flakes, butter and mint, mix and turn off the heat. In order to make the most of the healing components in the oil, we must add it last.

You can also try this recipe: Leek Soup (8+ Months)

Prepared by  T-Soft E-Commerce.