Turkish Tarhana Soup - Tarhana Çorbası
Turkish Tarhana Soup, or Tarhana Çorbası, starts with dried tarhana powder—a fermented blend of flour, yogurt, and vegetables like tomatoes, peppers, onions, and herbs.
Servings: 4 people
Calories: 378kcal
Equipment
Ingredients
- 2 tablespoon butter (¼ stick) (25 grams)
- 1 clove garlic (finely chopped)
- 1 tablespoon tomato paste
- 1 teaspoon dried mint
- 1 teaspoon salt
- 1 teaspoon paprika
- 4 cups water or chicken stock (1 litre)
- ½ cup tarhana powder (2 oz) (60 grams)
- ⅓ cup vermicelli pasta(1 oz) (30 grams)
Instructions
- In a bowl, combine the tarhana powder with water and let it sit for about 10-15 minutes. This helps soften the dried tarhana and makes it easier to dissolve into the soup.
- In a pot, melt the butter or olive oil over medium heat. Add chopped garlic, tomato paste, salt, paprika, dried mint and cook it for a few minutes to bring out their flavor.
- Add the rehydrated tarhana to the pot along with the vermicelli. Stir well to dissolve any lumps and bring the mixture to a simmer.
- Let the soup simmer for about 15-20 minutes, stirring occasionally. The tarhana will thicken as it cooks, giving the soup a creamy consistency. If it gets too thick, add a little more water until it reaches your desired texture.
Notes
- If you prefer a thicker soup, use less water, or add more if you like a lighter consistency.
- Try adding crumbled feta, red pepper flakes, or even a squeeze of lemon juice for a burst of freshness.
- If you don’t have homemade tarhana powder, store-bought is perfectly fine. Many Turkish markets carry tarhana, and it’s also available online.
- You can store leftover tarhana soup in an airtight container in the fridge for up to 3 days.
Nutrition
Calories: 378kcal | Carbohydrates: 27g | Protein: 5g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 2617mg | Potassium: 268mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1076IU | Vitamin C: 11mg | Calcium: 33mg | Iron: 1mg