False Tarhana Soup (Homemade) Recipe
When the Turks first learned how to preserve milk by turning it into yoghurt, they produced plenty of yoghurt. A few centuries ago, before refrigerators existed, one way to preserve yoghurt was to mix it with wheat and vegetables and dry the mixture. While this method made eating on the road easier for nomadic Turks, Turkish Cuisine also gained tarhana soup. For those who do not have the opportunity to dry in the sun under today's conditions, we brought the same ingredients together in a pot. Enjoy your meal!
Ingredients:
For 6 people
🕐 Preparation: 15 min.
🕐 Cooking: 15 min.
| For the meal: | ||||
|---|---|---|---|---|
| Whole Wheat Flour (Reputation) | 2 | Tbsp | ||
| Yogurt | 3 | Tbsp | ||
| Dry Onion (Medium size) | 1 | Qty | ||
| Garlic (Optional) | 2 | Clove | ||
| Butter | 1 | Tbsp | ||
| Liquid Oil | 3 | Qty | ||
| Tomato (Big Size) | 1 | Qty | ||
| Red Capia Pepper | 1 | Qty | ||
| Green Pointed Pepper | 1 | Qty | ||
| Tomato Paste (Heaping) | 1 | Tbsp | ||
| Parsley | 1/4 | Bunch | ||
| Hot Pepper Sauce | 1 | Tsp (large) | ||
| Black Pepper | 1 | Tsp | ||
| Rock Salt | 1 | Tsp (large) | ||
| For the Over: | ||||
|---|---|---|---|---|
| Dried Mint (Optional) | 1 | Tsp (large) | ||
| Chili Pepper (Optional) | 1 | Tsp (large) | ||
| Butter (Optional) | 2 | Tbsp | ||
Instructions:
-
Peel the onion and garlic and chop them finely. Cut the peppers in half, remove their seeds and chop finely.
-
Peel the tomatoes and chop them into small cubes.
-
Put butter and oil in a soup pot and heat over medium heat. First, sauté the onions in the heated oil until they become transparent. Add the garlic and fry together for a few turns.
-
When the onion and garlic lightly fry and start to turn yellow, add the capsicum and green peppers and sauté until they change color. Add the flour and continue roasting until the smell disappears.
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Add tomato and pepper paste to the mixture and stir together for 2-3 minutes.
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Place the pot on the lowest heat and add the yoghurt and stir. The yoghurt will be watered and curdled by the temperature of the material. This will give the tarhana its sour, yeasty taste and increase the probiotic rate.
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Finally, add the chopped tomatoes and mix the soup mixture. Add salt and spices. When the tomatoes soften, add 4 cups of hot broth/chicken broth or water slowly and stirring.
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Cook the soup on low heat for 15-20 minutes, put it in a blender and leave it to boil for another 10 minutes on the lowest heat.
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Wash the parsley leaves, chop them very finely, add them to the cooked soup and mix. Cover the soup, let it rest for 5 minutes and serve hot, preferably with croutons fried in butter. Enjoy your meal!
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Note: You can also serve this soup with mint and red pepper sauce lightly burnt in hot butter.
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Menu suggestion: Tarhana Soup / Potato Dish with Meat / Bulgur Pilaf with Vegetables / Tzatziki / Semolina Halva
Soup
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