Onion Tarhana Soup (Spicy Onion Tarhana Vaccine) Recipe
Tarhana is one of the classic soups of traditional Turkish cuisine. It is known that it spread from Central Asian and Anatolian cuisines to Thrace and the Balkans. Since the products it contains are fermented, they are both delicious, nutritious, healthy and healing. This version, cooked with caramelized onions, is a good alternative for those who want to try a different tarhana soup. Enjoy your meal!
Ingredients:
For: 4 People
Prep: 20 Min
Cook: 30 Min
| Ingredients for Soup: | |||
| Tarhana | 1 Half Cup | ||
| Dry Onion | 2 Qty | ||
| Butter | 2 Tbsp | ||
| Ingredients for Meal: | |||
| Liquid Oil | 1 Tbsp | ||
| Salt | 1 Qty | ||
| Black Pepper | 1 Qty | ||
| Chili Pepper | 1 Qty | ||
| Brown Sugar | 1 Half Tbsp | ||
Steps:
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Add enough cold water to cover the dry tarhana by 2 fingers and let it sit for 30 minutes or soak it overnight.
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Finely chop the onions into half-moon shapes.
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Heat the oil and butter in a pan over medium heat. Lower the heat and sweat the onions slowly without losing their shape. When the onions soften and absorb their water, add salt and sugar. Roast over low heat until caramelized.
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If your tarhana has less tomato content, add tomato paste to the caramelized onions and fry them to add color.
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Add 4-5 glasses of cold water to the soaked tarhana. Beat with a wire whisk until smooth and add to the pot.
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When the soup boils and starts to thicken, add 1/2 of the caramelized onions (with their oil). If it thickens too much, adjust the consistency by adding hot water and check the salt and spices. Boil it on low heat for 2-3 minutes and remove it from the heat.
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Divide the caramelized onions on top of the soups in serving bowls. Serve hot. Enjoy your meal!
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If you wish, you can decorate your soup with this sauce by frying mint and red pepper flakes in butter, and serve it with pitted olives, croutons and toast.
90 Min
