From Sultans to Streets: Turkish Soup Varieties
Turkish culinary culture thrives on diverse soups, blending meat, legumes, veggies, and dough for unique flavours.
Dried okra soup by GoTürkiyeGoTürkiye
Türkiye boasts world-renowned soups and the true diversity lies in regional varieties. From city to city, countless local soups thrive. Categorizing them by main ingredients helps, though capturing all their creativity remains a challenge.
Ayran Aşı
A delicate summer soup, ayran aşı is served cold to beat the summer heat! It is light yet filling with a combination of earthy chickpeas, wheat, and creamy strained yogurt. Ayran aşı is often topped with fresh mint and a drizzle of olive oil for an elevated flavour.
Yayla Soup
A piping hot alternative to ayran aşı is the homey yayla with a gentle drizzle of mint-infused olive oil. Since this soup is cooked thoroughly, the addition of eggs and flour makes it even creamier and more nutritious, making it a perfect meal for the coldest days of winter.
Süzme (Strained) Lentil Soup
One of the most popular soups in the country is made with delightful red lentils. Süzme lentil soup is strained through a sieve to create a smooth texture, and it is a nourishing favourite as it is made with carrots, onions, and potatoes in addition to the substantial lentils!
Tarhana
Tarhana is often considered a pre-cursor to today’s ready-made soups, as dried tarhana can be made into soup in about 10 minutes. Households across Anatolia prepare tarhana in summer for winter readiness. For anyone seeking a healthy crunch, they can also enjoy tarhana chips!
Uşak Tarhanası
Seasonal vegetables such as onions, peppers, tomatoes, and mint come together with yoghurt and flour in Uşak tarhanası, from the province of Uşak. The intricate fermentation preparation process, with a 20-day mixing period, ensures a velvety texture once this tarhana is cooked.
İşkembe (Tripe) Soup
Traditional offal soups, especially tripe and trotter soup, have dedicated restaurants across Türkiye. Though tricky to make at home, işkembe soup, with various toppings like red pepper flakes and garlic, is served in soup restaurants 24/7, often a favourite spot after a long day.
Tavuklu Şehriye Soup (Chicken Orzo Soup)
Tavuklu şehriye soup, named after its fine-cut dough, is a delightful regional twist on the beloved orzo soup! Some recipes use diced or minced meat for a robust taste, while others feature chicken as the main protein. Regardless, it is pure comfort in every spoonful!
Erişteli Yeşil Mercimek (Green Lentil Soup with Noodle)
Yet another hassle-free, delectable recipe is the green lentil soup with erişte noodles, a perfect dish for vegetarians and vegans alike! A wholesome blend of onions and salça meets the lentils and erişte for a savoury taste that will leave you craving for more!
Whether you savour the homey yayla, nutritious tarhana, or creamy lentil, Turkish soup varieties are sure to reign supreme at every table, embodying the heart and soul of Turkish cuisine with their warm embrace that defines this culinary journey.
