Question: What does the soup consist of besides yogurt and rice?
About the article "Yogurt", section "Beverages".

Candidate passages:
Yogurt soup (), sometimes known as "yayla çorbası" ("highland soup"), is a meal of Turkish cuisine.
It is a yogurt soup cooked with a variety of herbs (mint, spinach, parsley and others), rice, and (sometimes) chickpeas. 
  "Bugleme" - meat stew, served by the Mountain Jews  Dovga - yogurt (matsoni) soup cooked with a variety of herbs, rice and (optionally) chickpeas  Khash  Kharcho - Georgian soup containing beef, rice, cherry plum purée and chopped walnut  Piti or putuk  Sorpa - spicy meat soup with a large variety of recipes.
Usually it is made with fried meat (lamb or beef), fried vegetables (potatoes, onions, carrots, optionally tomatoes and peppers), and herbs; may also include chickpeas or other beans, as well as noodles, and fruits (apples, plums)  "Balyk sorpa" - fish soup, served mostly on the coast of the Caspian Sea  
Armenian soups include "spas", made from yogurt, hulled wheat and herbs (usually cilantro), and "aveluk", made from lentils, walnuts, and wild mountain sorrel (which gives the soup its name).
"Kiufta" soup is made with large balls of strained boiled meat ("kiufta") and greens.
Another soup, "khash", is considered an Armenian institution.
Songs and poems have been written about this one dish, which is made from cow's feet and herbs made into a clear broth.
Tradition holds that khash can only be cooked by men, who spend the entire night cooking, and can be eaten only in the early morning in the dead of winter, where it served with heaps of fresh garlic and dried lavash.
"T'ghit" is a very special and old traditional food, made from "t'tu lavash" (fruit leather, thin roll-up sheets of sour plum purée), which are cut into small pieces and boiled in water.
Fried onions are added and the mixture is cooked into a purée.
Pieces of lavash bread are placed on top of the mixture, and it is eaten hot with fresh lavash used to scoop up the mixture by hand.
"Karshm" is a local soup made in the town of Vaik in the Shirak Province.
This is a walnut based soup with red and green beans, chick peas and spices, served garnished with red pepper and fresh garlic.
Soups of Russian heritage include borscht, a beet root soup with meat and vegetables (served hot in Armenia, with fresh sour cream) and okroshka, a yogurt or kefir based soup with chopped cucumber, green onion, and garlic.
"Arganak" ( "arganak") – chicken soup with small meatballs, garnished before serving with beaten egg yolks, lemon juice, and parsley.
"Blghourapour" ( "blġurapur") – a sweet soup made of hulled wheat cooked in grape juice; served hot or cold.
"Bozbash" ( "bozbaš") – a mutton or lamb soup that exists in several regional varieties with the addition of different vegetables and fruits.
"Brndzapour" ( "brnjapur") – rice and potato soup, garnished with coriander.
"Dzavarapour" ( "javarapur") – hulled wheat, potatoes, tomato purée; egg yolks diluted with water are stirred into the soup before serving.
"Flol" – beef soup with coarsely chopped spinach leaves and cherry-sized dumplings () made from oatmeal or wheat flour.
Harissa ( "harisa", also known as ճիտապուր) – porridge of coarsely ground wheat with pieces of boned chicken  "Katnapour" ( "kat’napur") – a milk-based rice soup, sweetened with sugar.
"Katnov" ( "kat’nov") – a milk-based rice soup with cinnamon and sugar.
"Kololik" ( "kololik") – soup cooked from mutton bones with ground mutton dumplings, rice, and fresh tarragon garnish; a beaten egg is stirred into the soup before serving.
"Krchik" – soup made from sauerkraut, hulled wheat, potatoes, and tomato purée.
"Mantapour" ( "mantʿapur") – beef soup with manti; the manti are typically served with yogurt or sour cream ("ttvaser"), accompanied by clear soup.
Matsnaprtosh ( "maçnabrdoš") - this is the same as okroshka, referenced earlier, with sour clotted milk diluted with cold water, with less vegetation than okroshka itself.
Matsnaprtosh is served cold as a refreshment and has the ability to normalize blood pressure.
"Putuk" ( "putuk") – mutton cut into pieces, dried peas, potatoes, leeks, and tomato purée, cooked and served in individual crocks.
"Sarnapour" ( "saṙnapur") – pea soup with rice, beets and yogurt.
"Snkapur" ( "snkapur") – a mushroom soup.
Tarkhana ( "t’arxana") – flour and yogurt soup  "Vospapour" ( "ospapur") – lentil soup with dried fruits and ground walnuts.
"Pekhapour" (mustache soup) -- chick peas, shelled wheat (ծեծած), lentils, in a vegetarian broth and fresh tarragon.
This soup originates from Aintab.  
Typical gastronomy in the region includes dishes such as fish soup, roast kid or "bucho recheado" (stuffed pig's stomach), besides typical honey cakes and rice pudding. 
Dugh ("dawghe" in Neo-Aramaic), ayran or dhallë is a yogurt-based, salty drink popular in Iran, Albania, Bulgaria, Turkey, Azerbaijan, Afghanistan, Pakistan, Bangladesh, the Republic of Macedonia, Kazakhstan and Kyrgyzstan.
It is made by mixing yogurt with water and (sometimes) salt.
The same drink is known as "doogh" in Iran; "tan" in Armenia; "laban ayran" in Syria and Lebanon; "shenina" in Iraq and Jordan; "laban arbil" in Iraq; "majjiga" (Telugu), "majjige" (Kannada), and "moru" (Tamil and Malayalam) in South India; namkeen "lassi" in Punjab and all over Pakistan.
A similar drink, doogh, is popular in the Middle East between Lebanon, Iran, and Iraq; it differs from ayran by the addition of herbs, usually mint, and is sometimes carbonated, commonly with carbonated water.
Borhani (or Burhani) is a spicy yogurt drink popular in Bangladesh and parts of Bengal.
It is usually served with kacchi biryani at weddings and special feasts.
Key ingredients are yogurt blended with mint leaves (mentha), mustard seeds and black rock salt (Kala Namak).
Ground roasted cumin, ground white pepper, green chili pepper paste and sugar are often added.
Lassi (Hindi: लस्सी, Urdu: لسی) is a yogurt-based beverage originally from the Indian subcontinent that is usually slightly salty or sweet.
Lassi is a staple in Punjab.
In some parts of the subcontinent, the sweet version may be commercially flavored with rosewater, mango or other fruit juice to create a very different drink.
Salty lassi is usually flavored with ground, roasted cumin and red chilies; this salty variation may also use buttermilk, and in India is interchangeably called "ghol" (Bengal), "mattha" (North India), "majjige" (Karnataka), "majjiga" (Andhra Pradesh), "moru" (Tamil Nadu and Kerala), "Dahi paani" (Odisha), "tak" (Maharashtra), or "chaas" (Gujarat).
Lassi is very widely drunk in India, Pakistan, and Bangladesh.
Mango Lassi is a popular drink at Indian restaurants in US.
In Bosnia and Herzegovina, Croatia, the Republic of Macedonia, Montenegro, Serbia, and Slovenia, an unsweetened and unsalted yogurt drink usually called simply "jogurt" is a popular accompaniment to "burek" and other bakery products.
Sweetened yogurt drinks are the usual form in Europe (including the UK) and the US, containing fruit and added sweeteners.
These are typically called "drinking / drinkable yogurt", such as Yop and BioBest Smoothie.
Also available are "yogurt smoothies", which contain a higher proportion of fruit and are more like smoothies.
In Ecuador, yogurt smoothies flavored with native fruit are served with pan de yuca as a common type of fast food.
Also in Turkey, yogurt-soup or "Yayla Çorbası" is a popular way of consuming yogurt.
The soup is a mix of yogurt, rice, flour and dried mint.