Her Kesimi İlgilendiren Blog !

Turkish Soup Recipes, Çorba tarifleri, Turkey Soup Recipes
Potato Soup (Patates Çorbası)
2 medium sized potato, peeled, cut in small cubes
1 small onion, chopped
1 small carrot, peeled, cut in small cubes
2 tbsp butter
1 1/2 tbsp all purpose flour
1 cubanelle pepper, cut in small cubes
1 Bay leaf
2 1/2 cup chicken stock
Salt
1/2 tsp pepper
2 tbsp parsley, chopped
1-2 tbsp lemon juice
1/2 tsp lemon zest

Saute the onion and carrot with butter for 2-3 minutes on medium heat in a medium sized pot. Add the potatoes and continue to saute for about 4-5 more minutes. Add the flour and stir one more minute. Now add the chicken broth, cubanelle pepper, salt and pepper. Cook until the carrot in tender on low-medium heat. Add the parsley, lemon juice and lemon zest. Discard the Bay leaf. Immediately pour into individual bowls and serve.

2 servings.

Chicken Soup with Vermicelli
(Tavuklu Sehriye Corbasi)

1 chicken breast, skinless, boneless, cut in small cubes
1 tbsp butter
1 onion, finely chopped
3 cups chicken broth
1/3 cup vermicelli
Salt
Pepper
Lemon wedges

Saute the onion with butter for about 5 minutes in a medium sized pot. Add the chicken cubes and fry until the colour turns while stirring. Add the chicken broth, vermicelli, salt and pepper. Turn the heat to medium-high. When it starts boiling, turn the heat down to low. Cook until the chicken and vermicelli are tender. Serve with lemon wedges.

2 servings.

Sultan’s Soup
(Sultan Corbasi)

~150 gr chicken breast, cut in cubes, cooked in water
2 tbsp butter
3 tbsp all purpose flour
1 cup milk, warm
2 cups chicken broth, hot
1/4 cup blanched almonds, sliced
1 egg yolk
1/4 cup white vine or, 1 1/2 tbsp lemon juice
Salt
Pepper
50 ml cream 35%

Melt the butter, add the flour, stir and cook for about 3-4 minutes in a medium-sized pot. Slowly pour the warm milk and hot chicken broth in it while stirring constantly. They should blend very well. You can use an egg beater. Add the chicken, almond, salt and pepper. Cook until it gets enough thickness, stir occasionally.

In a small bowl, whisk the egg yolks with white wine or lemon juice. Take a ladle of soup and blend well with the mixture. Slowly pour this mixture into the pot while stirring. Cook for about 5-6 more minutes. Add the cream, stir and turn the heat off. Serve while still warm.

2-3 servings.

Tripe Soup
(Iskembe Corbasi)

250 gr veal tripe, washed with water and soap several times using a brush
4-5 cups water
Salt
2 tbsp butter
3 tbsp all purpose flour
1 egg yolk

Sauce:
2 garlic cloves, smashed with salt
4-5 tbsp wine vinegar with raspberry juice, or another type of vinegar

Cook the tripe with water and salt for about 1.5 – 2 hours or until tender. If you like you may use a pressure cooker to cook in a shorter time. Remove the foam from the surface. Take the cooked tripe out of the water (keep the water) and cut in bite sized chunks over a cutting board.

Melt the butter, add the flour, stir and slowly pour about 2 cups of warm boiled water while stirring constantly. They should blend very well. Then add in the tripes. Cook 15-20 minutes over a little bit under medium heat.

Take a few spoons of liquid from the pot and blend well with the egg yolk in a bowl. Then slowly pour the mixture into the pot while stirring very slowly. Cook for 3-4 more minutes over medium heat. If it is too thick add a little bit more boiled water. Pour the soup into the bowls.

Mix the garlic and vinegar in a small bowl and pour one tablespoon into the soup. Serve this traditional Turkish Tripe Soup while still hot.

2 servings.

Tomato Soup with Cream
(Kremali Domates Corbasi)

1 tbsp + 1 tsp butter
1 small onion, chopped
1 2/3 cup diced tomatoes, in a can
3-4 stems of parsley
1 pinch oregano
1 bay leaf
1 pinch sugar
1 pinch nutmeg
1/2 tsp salt
1/2 tsp pepper
2 cups warm chicken broth
1 tsp flour
1/3 cup cream

Saute the onion with 1 tsp butter for 5 minutes. Add the tomato, parsley, bay leaf, oregano, sugar, nutmeg, salt and pepper. Cook for about 15 minutes over medium heat. Add 2 cups of warm chicken broth and cook over medium heat with the lid covered.

Discard the bay leaf. Put the soup through the blender. Meanwhile, melt 1 tbsp of butter in a pot, then take away from the stove. Add the flour, whisk well, then put it back on the stove. Slowly add the tomato puree in it and stir. Add the cream, stir and bring to a boil. Then turn the heat off and serve.

Makes 2 servings. This soup is also known as Safak Corbasi, which translates to Dawn Soup.

Meal Ideas:
- Lamb with Garlic in the Oven, Turkish-style Potato Salad, Quince with Thick Turkish Cream.

Red Lentil and Mint Soup
(Ezo Gelin Corbasi)

1/2 cup red lentils, washed and drained
1/4 cup fine grain bulgur, washed and drained
1/4 cup rice, washed and drained
2 tbsp olive oil or butter
1 onion, chopped
1 garlic clove, finely chopped
1/4 cup diced tomato, in a can
2 tbsp tomato paste
4 or 5 cups chicken stock
1 tsp paprika
1/2 tsp cayenne pepper (optional)
1 tbsp dry mint
Salt
Pepper

Garnish:
2 tbsp butter
1 tsp dry mint

Saute the onion with olive oil for about 2 minutes, then add garlic and saute until the smell of the garlic comes out. Throw the diced tomatoes in and let them soften for about 10 minutes. Then add the rest of the ingredients. First cook on high heat to bring to boil then turn the heat down to simmer. Cook for about half an hour, stirring occasionally. Pour it into the blender and pulse 3-4 times. Pour it back into the pot. If it’s too thick, add a little bit more hot chicken stock or water.

Melt the butter in a small pan. When you see the bubbles turn the heat off. Add the dry mint and stir. Pour it into the soup, stir and serve with lemon wedges.

Makes 4-6 servings.

* Before serving, always taste first as you may need to add more salt :)
Red Lentil Soup
(Kirmizi Mercimek Corbasi)

1 cup red lentils, washed and drained
1 onion, chopped
1 small carrot, chopped
1 1/2 cubes beef bouillon
3 cups water

Garnish:
1 tbsp butter
Red pepper
Cayenne pepper

Place all the main ingredients in a medium-sized pot. Cook for about 20 minutes on medium-low heat. Then mix thorougly using a blender. If necessary (too thick), add more hot water. Pour into soup bowls using a ladle.

Melt the butter in a small pan and add in the peppers. When it starts bubbling, pour over the soup. Serve Red Lentil Soup while still hot with fresh bread. Add a few drops of lemon juice to taste.

* This is a vegetarian dish (don’t use the bouillon).

Yogurt Soup
(Yayla Corbasi)

6 cups water
1 cube beef bouillon
1/2 cup rice, washed and drained
2 cups yogurt
1/2 cup milk
1 egg yolk
1/2 cup flour
2 tbsp butter
1 tbsp dry mint
Salt

In a large pot boil the water, rice, salt and bouillon. Cook on medium high, until the rice is done.

Meanwhile in a bowl, mix yogurt, milk, egg yolk and flour. After the rice is cooked, take a few spoons of liquid from the pot and mix into the bowl. Then slowly pour your mixture into the pot while stirring very slowly. Cook for 10 more minutes on low heat.

Place the butter in a frying pan. When it begins spitting, stir in the mint and pour into your soup.

Serve immediately. Makes 4 servings.

Etiketler: Chicken Soup with Vermicelli, çorba tarifleri, Delicious, Delicious Turkey Soup, Easy to Follow Recipes for Delicious Turkey Soup, easy-to-cook Turkish, easy-to-make Ottoman delicious, healthy soup, low carb turkey soup recipe, Patates Çorbası tarifi, Potato Soup recipe, Red Lentil and Mint Soup recipe, Red Lentil Soup recipe, Simply soup Recipes, Soup Recipes, Sultan’s Soup recipe, tomato soup, Tomato Soup with Cream recipe, Tripe Soup recipe, turkey noodle soup recipe, Turkish Cuisine recipes, Turkish Food Recipe, turkish lentil soup recipe, turkish recipe, Turkish recipes, Turkish Soup Recipes, turkish yogurt soup recipe, Yemek Tarifleri, Yogurt Soup recipe