Ever heard of Tarhana Soup or Tarhana Çorbası as we say in Turkish? A heartwarming, traditional Turkish dish that’s been around for ages. It combines tangy, savory, and slightly fermented tastes. This is what makes the soup unique. If you are a soup lover, you have to give it a try!
In our kitchen, there’s always a special stock of Tarhana soup powder, lovingly made by our relatives in Turkey.
It’s a heartwarming tradition: Whenever we visit our family back home, they gift us a bag of this homemade treasure. Every time we cook this soup in our kitchen, its wonderful smell reminds us of family times, with each spoonful full of tradition and love.
What is Tarhana?
It is a dry soup mix that is used to make Tarhana corbasi, one of the most famous Turkish soups.
The dry soup mix starts out as a mixture called “Tarhana dough.” This dough is basically a blend of plain yogurt, vegetables, and flour. It undergoes fermentation, a process where it sits for about 5-6 days.
After fermenting, the dough becomes like a thick paste. Then it is divided into small patties and placed on big trays or on a large, clean cloth to dry. This drying process takes a few more days. Once the dough is dry enough, it’s ground into a powder using a food processor.
Tarhana Soup Recipe
Description
Tarhana soup is a hearty and tangy soup popular in Turkish cuisine. It is made from a special fermented mixture that is dried and ground into a powder. This powder is then cooked with water or broth to make the soup. Often seasoned with spices, it's known for being nutritious and comforting, especially in cold weather.
INGREDIENTS
Instructions
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In a bowl, mix the Tarhana Soup Powder with 2 cups of water at room temperature. Set it aside to allow the powder to soften and blend well with the water.
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While the Tarhana mixture is soaking, heat olive oil and butter in a pot over medium heat.
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Add the tomato paste, dried mint, and minced garlic to the pot. Stir well and cook until you can smell the garlic and the tomato paste turns a deeper red.
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Pour the Tarhana and water mixture into the pot, along with the remaining 3 cups of water. Give it a good stir to combine all the ingredients.
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Season with salt and pepper.
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Keep stirring the soup constantly over medium heat until it comes to a boil.
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Once the soup starts boiling, reduce the heat to low and let it simmer. Continue to stir occasionally as it thickens. This usually takes about 15-20 minutes.
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Taste the soup and adjust the seasoning if needed.
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Once the soup reaches your desired thickness, remove it from heat and serve.
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Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 90kcal
- % Daily Value *
- Total Fat 6g10%
- Saturated Fat 2g10%
- Trans Fat 0.1g
- Cholesterol 8mg3%
- Sodium 1113mg47%
- Potassium 119mg4%
- Total Carbohydrate 8g3%
- Dietary Fiber 1g4%
- Sugars 1g
- Protein 164g328%
- Vitamin A 2 IU
- Vitamin C 2 mg
- Calcium 30 mg
- Iron 0.4 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Remember to stir the soup continuously until it boils to prevent any sticking or lump formation.
- If you encounter lumps in your Tarhana Soup, you can make it smooth using a blender stick (immersion blender).
- For added protein and flavor, consider incorporating cooked chickpeas, white beans, or chicken into your soup. Simply add them during the final minutes of cooking to warm through.
- Store the leftovers in the refrigerator for a few days. Reheat it gently on the stovetop or in the microwave. Add a little water if it is too thick.
- Enjoy it with traditional Turkish bread like bazlama.
- Nutrition information given here is approximate and meant as a guideline only.
