Arugula Soup with Chickpeas

(Nohutlu Roka Çorbası)

1 cup chickpeas, canned, washed and drained
1 cup chicken broth
5-6 branches of arugula, washed, chopped
1 tsp lemon juice
1 garlic clove, mashed with salt
Salt
Pepper

Sauce:
1/2 cup yogurt, plain
1 cup water
1 egg yolk
2 tbsp flour, all purpose

Garnish:
1 tbsp butter
1 small onion, sliced

Cook the chickpeas and arugula with chicken broth in a medium-size pot for about 5 minutes. Whisk the sauce ingredients in a small bowl. Take a few spoons of liquid from the pot and mix into the bowl. Then slowly pour the mixture into the pot while stirring very slowly. Cook for 15 minutes at low heat. Then add the garlic, lemon juice, salt and pepper, stir and turn the heat off.

Meanwhile, caramelize the onion with butter in a small pan, add in the soup. Serve immediately.

2 servings.

Okra Soup with Chickpeas

(Nohutlu Bamya Çorbası)

50g dried okras
Juice of half a lemon
~
2-3 tbsp extra virgin olive oil
1 tbsp butter
2 tbsp tomato paste
1/2 tsp hot red pepper paste, optional
1/2 cup canned chickpeas, rinsed
1 tbsp lemon juice
2 cups warm water
Salt
Pepper

Boil the dried okra in water with lemon juice for about 10 minutes, drain.

Meanwhile, saute the tomato paste with butter and olive oil. Add the remaining ingredients along with the okra. Cover and cook at medium-low heat until the okra is soft enough. Turn the heat off. Serve while still warm with wedges of lemon.

Makes 2 servings.

Vegetable Soup with Bulgur

(Bulgurlu Sebze Çorbası)

1/2 cup Turkish bulgur, small-grain, washed, drained
1 small size carrot, peeled, cut in small pieces
1 small size zucchini, peeled, cut in small pieces
1 small potato, peeled, cut in small pieces
4-5 medium-sized mushrooms, cleaned, cut in small pieces
1/4 cup celery stick, cut in small pieces
4-5 tbsp extra virgin olive oil
2 1/2 cups water or chicken broth
Salt
Pepper

Sauce:
1/4 cup Turkish plain yogurt
1 egg yolk

Saute all the vegetables with olive oil for 3-4 minutes in a medium-sized pot. Then add the remaining ingredients, stir. Cover and cook for about 20 minutes or until the carrot pieces are tender.

Meanwhile, whisk the yogurt with egg yolk in a small bowl. Take a few spoons of juice of the soup and blend well with the sauce. While stirring, slowly pour this mixture into the pot. Simmer for 2-3 minutes.

Serve while still warm with Turkish bread.

Makes 2 servings.

Beetroot Soup

(Kirmizi Pancar Corbasi)

Ingredients:
1 medium-sized (~250 g) beetroot, peeled, cut in bite size
1⁄2 red bell pepper, chopped
2-3 tbsp extra virgin olive oil
1 small onion, chopped
1 tbsp flour
~2 1⁄2 cups vegetable or chicken broth
1⁄4 tsp nutmeg
Salt
Pepper

Garlic Vinaigrette:
1 garlic clove, mashed with salt
2 tbsp wine vinegar

Garnish:
Feta Cheese, crumbled
Red pepper flakes (crushed red pepper)

Directions:
Sauté the onion, beetroot, red bell pepper and flour with olive oil in a medium-sized pot for 3-4 minutes at medium-low heat. Add the vegetable or chicken broth, stir. Then season with nutmeg, salt and pepper, stir. Cover and cook at medium-low heat until the vegetables are softened. Turn the heat off.

Pour it into the blender and blend until smooth. Meanwhile, whisk the mashed garlic with vinegar and add to the soup, stir. Sprinkle with some feta cheese and red pepper and serve.

Makes 2 servings.

Pearl Wheat - Onion Soup

(Den Corbasi - Erzurum - East Anatolia Region)

1/2 cup pearl wheat
~3 cups water
~4 cups bone or beef broth
2 tbsp mint
Salt
Pepper

Sauce:
3/4 cup yogurt, plain
2 tbsp flour, all purpose
2 egg yolks
1 tbsp lemon juice
~
1 medium-size onion, sliced
1 tbsp butter

Paprika-Butter sauce:
1 tbsp butter
1 tsp paprika

Cook the pearl wheat with 3 cups of water in a medium-size pot until it is soft. Then add the 4 cups of bone broth. Stir and continue to cook for about 5 more minutes.

Whisk the sauce ingredients in a small bowl. Take a few spoons of liquid from the pot and mix into the bowl. Then slowly pour the mixture into the pot while stirring very slowly. Cook for 15 minutes at low heat. Season with mint, salt and pepper.

Meanwhile, lightly caramelize the onion with butter in a small pan, add the soup. Turn the heat off.

Heat up the butter in a small pan, add the paprika and then turn the heat off. Don't burn the pepper! Drizzle all over the soup. Serve immediately.

4 servings.

Spicy Ground Veal Noodle Soup

(Cılbır Çorbası - Amasya - Black Sea Region)

~150 g ground veal
1 tbsp butter
1 egg
1 large tomato, grated
2 tbsp canned crushed tomatoes
1/2 tsp hot red pepper paste or red pepper flakes
2 cups beef or bone broth
~1 cup water, warm
1/2 cup eriste (Turkish noodles)
Salt
Pepper

Garnish:
Parsley, chopped

Saute the ground veal with butter until the colour turns to light brown. Do not overcook! Break the egg, cook until it’s done while stirring. Add the grated tomato, crushed tomatoes, red pepper paste, salt and pepper. Cover and cook for 2-3 minutes at medium heat. Add in the water. When it starts to boil, add the noodles, stir. Cook until the noodles are softened at medium-low heat.

Garnish with some parsley and serve while still warm.

2 servings.

Red Lentil - Bulgur Soup with Caramelized Onion

(Aşlık Çorbası - Erzincan)

1/4 cup Turkish bulgur, small grain, washed, drained
1/2 cup red lentil, washed, drained
3-4 tbsp canned crushed tomatoes
1 tbsp red pepper paste
1 tsp red pepper paste, hot
1 cup beef broth
3 cups warm water
Salt
Pepper

Garnish:
1 medium size onion, sliced
2-3 tbsp butter
1 tbsp dry mint

Cook all the soup ingredients in a medium size pot at medium heat.

Meanwhile caramelize the sliced onion with butter at low heat. Then add in the soup. Season with the mint. Serve the soup with lemon wedges.

2-3 servings.

Tarhana Soup with Tarragon

(Tarhunlu Tarhana Çorbası)

2 servings of tarhana

Tarragon Butter Sauce:
1 tbsp butter
1 tsp dried tarragon leaves

Cook the Tarhana soup for two.

Meanwhile, melt the butter in a small pan. When it begins spitting, stir in the mint and pour all over the dish. Serve the soup immediately.

2 servings.

What is Tarragon?
Aka pelin in Turkish and Dragon’s wort in English, tarragon is a perennial, brush-like plant that grows in almost every region of Türkiye. It stimulates the appetite and acts as a diuretic, as well as having antiseptic properties and being a remedy for gastrointestinal gas. Interestingly, an infusion of tarragon is also an instant cure for the hiccups.

Bulgur Soup with Green Beans and Feta Cheese

(Cıvırla - Erzincan - East Anatolia Region)

1 small onion, finely chopped
2 tbsp butter or 1/4 cup extra virgin olive oil
1 large tomato, peeled, cut in small cubes
1 cubanelle pepper, discard the seeds, chopped
1 small yellow potato, peeled, cut in small cubes
12 flat green beans, washed, cut off the tips, cut in bite size
1/4 cup Turkish bulgur, medium grain, washed, drained
3 cups water or chicken broth
2 tbsp canned crushed tomatoes
1/2 tsp paprika
Salt
Pepper

Garnish:
1/3 cup feta cheese, crumbled or cut in small cubes

Saute the onion with olive oil in a medium size pot. Then add the remaining ingredients. Cover and cook at medium-low heat until the beans are tender. Add in the feta cheese, stir. Serve with Tandoori Bread on the side.

2 servings.

Green Tomatoes Soup

(Kavata Çorbası - Ottoman Kitchen)

500 g green tomatoes, washed, diced
1 small green Bell pepper, discard the seeds, diced
3 tbsp butter
~3 cups beef broth
1/2 cup milk + 2 tbsp flour
Pinch of nutmeg
Salt
Pepper

Dill butter sauce:
2-3 tbsp dill, chopped
1 tbsp butter

Saute the tomatoes and green pepper with butter for 4-5 minutes at medium heat. Add in the beef broth and cook until the vegetables are done at medium-low heat. Then strain it using a strainer. Pour the liquid back into the pot. Whisk the milk and flour in a bowl. Slowly pour into the soup. Season with nutmeg, salt and pepper. Stir constantly and cook for about 10 more minutes at medium-low heat.

Heat up the butter in a small pan, when it starts to bubble, add in the dill and then turn the heat off. Drizzle all over the soup. Serve immediately.

4 servings.

Summer Soup with Chickpeas and Yogurt

(Nohutlu-Yoğurtlu Yaz Çorbası)

1 cup plain yogurt
1 clove of garlic, mashed with salt
1/2 cup cucumber, grated
1/3 cup canned chickpeas*, rinsed, peeled
Salt

Garnish:
Cumin
Mint
Paprika
Extra virgin olive oil

Mix all the ingredients in a medium-size bowl. Keep it in the fridge.

If you like, add a couple of ice cubes or a little bit of cold water before serving. Drizzle the olive oil and sprinkle some cumin, mint and paprika on the top.

Serve with Tandoori bread on the side. It is a great Turkish cold yogurt soup for hot Summer days.

* To peel the chickpeas; Soak them in hot water for about 5-10 minutes. Then gently rub them with the palm of your hands while they are still in the water.

Artichoke Soup

(Enginar Çorbası - Istanbul)

4-5 large size artichokes*, cut in medium size both hearth and bottom
1 cup water + half of lemon juice
~
2-3 spring onions, only the white part, thinly sliced
5-6 tbsp extra virgin olive oil
2 tbsp flour
1 + 1 cup water, warm
Pinch of nutmeg
Salt
Pepper
~
2-3 tbsp yogurt, plain -at room temperature
Dill, chopped

Leave the cleaned artichokes in the water & lemon juice mixture to prevent discoloration. Then drain and discard the water.

Saute the onion and flour with olive oil for 3-4 minutes at medium-low heat in a medium size pot. Add 1 cup warm water, stir. Cover and cook until the artichokes are softened. Mash them a little bit with a back of the fork or pulse 2-3 times with a hand blender. Then add 1 cup hot water, nutmeg, sat and pepper, stir. Cover and continue to cook for about 8-10 more minutes. Turn the heat to down to low.

Meanwhile, place the yogurt in a bowl. Take 2-3 spoons of the soup and whisk with well. Slowly pour over the soup, stir. Simmer for about 2-3 minutes, turn the heat off. Sprinkle some dill and serve.

*In Canada, the large-sized artichoke is equal to the medium-sized artichoke in Türkiye:)

2 servings.

Leek Soup

(Pırasa Çorbası)

1 medium leek, washed and cut in thin slices
1 medium size yellow potato, peeled, cut in small pieces
1 tbsp butter
1 cup vegetable stock or chicken stock
~2 cups water
Salt
Pepper
~
4 tbsp creamy Turkish yogurt
~1/4 cup carrot, grated

Saute the leek with butter for 2-3 minutes. Then add the potato, vegetable stock, water, salt and pepper. Cook until the vegetables are tender. Using an immersion blender, puree the soup until smooth.

Add the creamy yogurt, stir. Sprinkle some grated carrot over the top and serve.

2 servings.

Meatball-Rice Soup

(Pirinçli Domates Dolması - Aegean Region)

2 large tomatoes, grated
2-3 tbsp extra virgin olive oil
1/4 cup rice, rinsed
2 1/4 cups warm chicken broth or water
Salt
Pepper

Meatball Ingredients:
100 g ground beef, lean
1 tsp onion, grated
Salt
Pepper
~
2-3 tbsp flour, for meatballs

Knead all the meatball ingredients (Ground beef, onion, salt and pepper). Make hazelnut-size meatballs, floured and put aside.

Saute the tomatoes with olive oil for a few minutes. Then add the remaining ingredients, stir. After 3-4 minutes, add the meatballs, gently stir. Cover and cook until the rice is done at medium-low heat. Garnish with chopped fresh parsley, serve.

2 servings.

Semolina Soup

(Irmik Çorbası)

1 piece of beef neck
1 onion, cut in 4
1 small celery root, peeled, cut in 4
3-4 branches of parsley, washed
4-5 cups water

1/3 cup semolina
Salt
Pepper

Sauce:
1/2 cup Turkish plain yogurt
1 egg yolk

Garnish:
2 tbsp butter
1 tsp mint
1 tsp paprika

Place the beef neck, onion, celery, parsley and water in the medium sized pot. Turn the heat to medium and start to cook. Remove the scum from the surface using a spoon. Turn the heat down to low. Cover and cook until the meat falls off the bone so that it will be tender. Remove the bones. Strain the juice. Discard the celery and onion but parsley.

Pour the juice back into the pot. Add the semolina, beef, parsley, salt and pepper into the pot. Close and cook for about 20 minutes.

In a small bowl, whisk the egg yolk with yogurt. Take a ladle of soup and blend well with the sauce. Slowly pour this mixture into the pot while stirring. Simmer for 3-4 minutes.

Melt the butter in a small pan and add in the paprika and mint. When it starts bubbling, pour over the soup. Serve while still hot with the fresh Turkish bread.

3-4 servings.

Bread Soup

(Ekmek Aşı / Ekmek Çorbası)

2 -3 slices of a few days old Turkish Rustic bread, broken up into bite-size chunks

1 tsp butter
2 tbsp extra virgin olive oil
1 small onion, finely chopped
1 garlic clove, finely chopped
1/2 tsp paprika
2-3 cups of bone or beef broth
2 eggs, beaten

Place the bread bites in a soup bowl.

Saute the onion with butter and olive oil until softened. Add the garlic, stir. When the smell of garlic comes out, add the paprika and beef broth, bring to boil. Slowly add the beaten eggs after 2-3 minutes and stir. When the eggs are cooked, pour over the breads. Serve immediately.

2 servings.

Bulgur-Chickpeas Soup

(Bulgur Çorbası - Aegean Region)

1/4 cup Turkish bulgur, small grain, washed and drained
1 large tomato, peeled, finely chopped
2 tbsp butter or 3-4 tbsp extra virgin olive oil
1 cup chicken or beef broth
1 1/4 cups warm water
1/2 cup canned chickpeas, drained, rinsed
Salt
Pepper

Garnish:
1 tsp mint

Saute the tomato with oil until it is softened at medium-low heat. Add the chicken broth, water, bulgur, chickpeas, salt and pepper, stir. Cover and cook for 10-15 minutes. Turn the heat off. Garnish with mint, serve while still warm.

2 servings.

Kidney Beans Soup with Noodles

(Kuru Fasulyeli Kesme Çorba - Artvin - Black Sea Region)

1/2 cup kidney beans, canned, rinsed with cold water
1/2 cup egg noodles
1 cup beef broth
1 cup water (or more)

2-3 tbsp extra virgin olive oil
1 medium size tomato, grated
Salt
Pepper

1 small onion, sliced
1 tbsp tomato paste
1/2 tsp red pepper paste, hot
1 tbsp butter

Place kidney beans, beef broth, water, grated tomato, olive oil, salt and pepper in a medium size pot. Bring to boil at medium heat, add the noodles. Turn the heat down to medium-low.

Meanwhile, soften the onion slices with butter in a small pan. Add the tomato paste and red pepper paste, stir. Continue to saute for 2-3 more minutes. When the noodles are softened, add the onion into the soup. Cook for about 1-2 more minutes, serve.

2 servings.

Green Lentil with Bulgur Soup

(Alacatene Çorbası - Uşak - Aegean Region)

3/4 cup lentils, soak in water overnight, washed and drained
4-5 tbsp bulgur, large grain, rinsed
1 medium onion, sliced
1/4 cup extra virgin olive oil
1 cup chicken broth
1 3/4 cups water, hot
Salt

Garnish:
Red pepper flakes

Saute the onion with olive oil. Then add the remaining ingredients. Cover and cook until lentils and bulgur are done. Adjust the consistency of the soup to your liking by adding more water.

Serve while still warm with onion and pickled vegetables:)

2 servings.

Para Para Soup

(Para Para Çorbası aka Hamur Çorbası - Sinop - Black Sea Region)

Soup ingredients:
~2 1/2 cups water
1 tbsp butter
1/4 cup crushed tomatoes, canned
1 tsp red pepper paste, hot
1/3 cup Turkish noodles, broken into small pieces
Salt
Pepper

Meatball ingredients:
~150 g lean ground beef
1/2 tsp cumin
Salt
Pepper

Garnish:
Mint
Sumac

Garlic Yogurt Sauce:
1/2 cup yogurt, plain, room emperature
1 garlic clove, mashed with salt

Knead all the meatball ingredients, make hazelnut size balls. Put aside.

Bring to boil the water, crushed tomatoes, red pepper paste, salt and pepper in a medium-sized pot. Add the meatballs and noodles in it. Cook at medium-low heat, until the noodles are done.

Turn the heat off. Sprinkle some mint and sumac over the top. Serve with garlic yogurt.

2 servings.