Cold Yogurt Soup with Mint

Dahi ka shorva

Preparation info
  • Serves


    • Difficulty


Appears in

By Madhur Jaffrey

Published 2023

  • About

Nothing could be more pleasant in the summer than this soothing, cooling soup that probably originated in the Caucasus and then came down to India with wandering Turks, Persians and Moghuls.


  • 570 ml/1 pint natural yogurt
  • 275 ml/


  1. Put the yogurt into a bowl. Beat lightly with a fork or a whisk until smooth and creamy. Pour in the cream. Beat gently to mix.
  2. Add the chicken stock, cumin, salt, black pepper, lemon juice and mint. Stir to mix and taste for seasoning.