Booshala (also spelled Boushala) is a hearty yogurt soup that's creamy and delicious. It's loaded with fresh veggies and herbs and has a spicy kick from jalapeños or serranos. If you have Swiss chard left, be sure to try my new Swiss chard soup too!
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Booshala is one of those soups that Assyrian moms prepare when a family member is fighting a cold or the flu. My mom was no exception. She prepared it just the way I like it, too, extra spicy! Talk about clearing your sinuses! I always felt better after eating a bowl. I'm a firm believer that if you're under the weather, this soup can have you on the road to recovery in no time!
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😍 Why You'll Love This Recipe
- This yogurt soup is easy to prepare; it just requires some stirring, so your arm will get a workout. 😀
- You can enjoy booshala hot or cold.
- The spice level can be adjusted based on your preference.
- It fits into a vegetarian diet and has 17 grams of protein per serving.
Ingredients & Substitutions
- Yogurt: If possible, use homemade, full-fat yogurt. If not, use Middle Eastern yogurt or Greek yogurt.
- Swiss Chard: Fresh or frozen Swiss chard
- Purslane: Purslane grows as a weed, but it's loaded with nutrition. If you don't have it growing on your property, you can sometimes find it at ethnic stores, especially Middle Eastern and Mexican grocery stores.
- Herbs: Fresh Italian parsley, cilantro, and dried mint (or fresh).
- Flour: All-purpose flour to thicken the soup.
- Egg: One egg to bind the soup.
- Rice: Basmati or Jasmine rice to thicken the soup and for texture.
- Seasoning: Sea salt and citric acid.
*See recipe card for ingredients and quantities.
🍲 How to Make Yogurt Soup (Booshala)
Step 1: Whisk yogurt, salt, citric acid, dried mint, flour, and egg in a 6-quart Dutch oven.
Step 2: Wash and chop Swiss chard and purslane, then add them to a medium bowl and cover with boiling water until submerged. After five minutes, drain water and squeeze out excess water.
Step 3: Next, chop parsley, cilantro, green peppers, jalapeños, and onion.
Step 4: Gradually whisk 4 cups of water into the yogurt until smooth. Add swiss chard, purslane, herbs, vegetables, and rice; whisk to combine over medium heat.
Step 5: Stir constantly to keep the yogurt from separating. Continue until it comes to a gentle boil, about 20 minutes. Reduce heat and simmer, covered, for another 10 minutes or until the vegetables and rice are tender (stirring occasionally).
Recipe FAQs
Yogurt soup is prepared with yogurt that's thinned with water, then thickened with either flour or cornstarch. An egg is usually used as a binger. Sometimes fresh mint and other herbs or veggies are added to it.
It's not recommended to freeze yogurt soup since the yogurt will separate and have a grainy texture.
Pro Tips
- I highly recommend making this yogurt soup recipe with homemade yogurt (
Mesta , in Assyrian). - If you'd rather use store-bought yogurt, choose Middle Eastern yogurt or Greek yogurt.
- Booshala may be served hot or cold, but I prefer it hot.
- Yogurt soup will get thick as it sits, so you may need to add more water to get it to the right consistency.
- Store leftover yogurt soup in an airtight container in the fridge for up to 5 days.
More Soup Recipes
If you enjoy this yogurt soup recipe, check out these other related recipes!
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Ingredients
Equipment
Method
- Whisk yogurt, salt, citric acid, dried mint, flour, and egg in a 6-quart Dutch oven.
- Wash and chop Swiss chard and purslane, then add them to a medium bowl and cover with boiling water until submerged. After five minutes, drain water and squeeze out excess water.
- Next, chop parsley, cilantro, green peppers, jalapeños, and onion.
- Gradually whisk 4 cups of water into the yogurt until smooth. Add swiss chard, purslane, herbs, vegetables, and rice; whisk to combine over medium heat.
- Stir constantly to keep the yogurt from separating. Continue until it comes to a gentle boil, about 20 minutes. Reduce heat and simmer, covered, for another 10 minutes or until the vegetables and rice are tender (stirring occasionally).
Nutrition
Video
Notes
- I highly recommend making this soup with homemade yogurt (Mesta, in Assyrian).
- If you'd rather use store-bought yogurt, choose Middle Eastern yogurt or Greek yogurt.
- Booshala may be served hot or cold, but I prefer it hot.
- Yogurt soup will get thick as it sits, so you may need to add more water to get it to the right consistency.
- Store yogurt soup in an airtight container in the fridge for up to 5 days.
Adee says
What do you recommend to replace purslane? Sadly, I can only find it in an Armenian grocery store during a few months out of the year
Hilda Sterner says
Hi Adee,
That is just a way to use purslane, if you have it growing in your yard, but not necessary for the recipe. You can leave it out and it will still be delicious!
Miss Mouse says
Just made up a batch of this and it was delicious~ I added the egg as you mention and it seems to have worked fine. I don't know if my jalapeño was lame or what, but the soup seemed to not be particularly spicy... next time I'm going to throw some more in >:3
Last week my neighbor showed me a large, juicy plant in her yard and told me it was purslane, which I had heard of but knew nothing about. Later, I spotted it in her green bin and discovered she had pulled it up because it was hogging water. I claimed it! The thing was enormous, so I did a whole bunch of reading on purslane and found your recipes.
Now I'm seeing purslane everywhere! It's in the park, on the roadsides... and I have a huge collection of seeds. Thanks for the excellent recipe!
Hilda Sterner says
Sounds like you hit the purslane jackpot! I'm currently freezing what I can find in California to take back with me to Montana. Booshala should be very spicy, so yes, by all means, add as many peppers as you dare. Be sure to try the yogurt purslane dip recipe too, it's delicious!
Miss Mouse says
I certainly did! Next time I'll probably throw in a lot more pepper because the dairy just eats up the spice. I froze up a couple gallon bags worth, so no worries on running out^^
My next try will definitely be the dip. It sounds great. Thanks again!