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  • ingilizce yazılmış çorba tarifleri resimli

    ingilizce yazılmış çorba tarifleri resimli

    Turkish soups

    Yogurt Soup (Yayla Corbasi)

    Rice                            1/3 cup                  60 grams
    Water                         4 cups                  800 grams
    Salt                             2 teaspoons           12 grams
    Flour                           3 tablespoons        18 grams
    Yogurt                        1 2/3 cups           360 grams
    Egg                             1                          50 grams
    Butter or margarine      4 tablespoons       40 grams
    Mint                            1½ tablespoons      2 grams
    Servings: 6

    Yogurt Soup - Yayla SoupPreparation:
    Wash the rice and place in a saucepan together with water and salt and cook for about 30 minutes, until tender. Blend the flour into yogurt in a separate dish, break in the egg, mix and warm the mixture by adding a couple of spoon full of the hot soup. Gradually add the yogurt mix to the saucepan, stirring continuously and keep stirring until it comes to boil and then cook for 10 minutes. Melt the butter or margarine in a pan, add the mint, stir a couple of times and remove from heat and slowly sprinkle over the soup.

    Nutritional Value (in approximately one serving):
    Energy 137 cal, Protein 4.0 g, Fat 7.4 g, Carbohydrates 13.5 g, Calcium 79 mg, Iron 0.26 mg, Phosphorus 83 mg, Zinc 1 mg, Sodium 824 mg, Vitamin A 214 iu, Thiamine 0.04 mg, Riboflavin 0.12 mg, Niacin 0.26 mg, Vitamin C – mg, Cholesterol 49 mg.

    Notes :
    This a soup which is made in all regions of Turkey. Literal translation of its name means “the soup of the high plateaus”. In the old days when refrigeration was not available it was difficult to keep milk fresh and it was thus turned into yogurt as soon as possible. Plateaus were cool and consequently the best yogurt could be found in these high plateaus. Hence the name of this yogurt based soup.

    Tarhana Soup (Tarhana Corbasi)

    Ingredients :
    Tarhana (dry)                  ½ cup                   75 grams
    Water                             6 cups                 1200 grams
    Salt                                 1½ teaspoons       9 grams
    Butter or margarine         4 tablespoons       40 grams
    Mint                               1½ tablespoons     2 grams
    Red pepper                     ½ teaspoon           1 gram
    Servings: 6

    Preparation :
    Dissolve tarhana in water, add the salt and cook for 10 minutes. Melt butter or margarine, add mint and red pepper and stir a few times and sprinkle over the soup.

    Nutritional Value (in approximately one serving):
    Energy 88 cal, Protein 1.5 g, Fat 6.1 g, Carbohydrates 7.2 g, Calcium 87 mg, Iron 0.27 mg, Phosphorus 2 mg, Zinc 0 mg, Sodium 593 mg, Vitamin A 187 iu, Thiamine – mg, Riboflavin – mg, Niacin 0.03 mg, Vitamin C – mg, Cholesterol 0 mg.

    Notes :
    In some regions while preparing the soup, pre-cooked chickpeas, pre-cooked dried white beans or browned ground meat and green peppers are also added.

    Guli Soup (Guli Corbasi)

    500 g of dark green cabbage leaves (finely chopped)
    250 g white beans (soaked overnight)
    100 g suet or lard
    100 g stewed lamb
    2 tablespoon maize flour
    1 medium onion (finely chopped)
    1.5 liters chicken stock
    salt and pepper

    Guli SoupPreparation:
    Melt suet and fry the onions over a high heat for 3 minutes. Stir in the maize flour and continue to fry for a few minutes. Slowly add the chicken stock and bring to the boil. Season to taste, cover and simmer for 35 minutes.

    This is a typical soup of the Black Sea region of Anatolia.

    Asiran Soup (Also known as Den Soup or As Soup)

    200 g wheat grains
    1 bowl yogurt
    10 g flour
    1 white onion
    knob of butter
    fresh coriander or mint (depending on the season)
    Note: Coriander, known locally as “asotu”, is picked in season and dried for the winter.
    Servings: 6

    Boil the wheat grains in plenty of water until tender. Beat the flour into the yogurt and pour slowly into a pan of boiling water, stirring constantly.

    Simmer for a few minutes until thickened, and then add the boiled wheat, the onion (finely chopped and fried in butter), and the chopped coriander. Tiny meat balls and mint may be added to the soup if desired.