Traditional Turkish soups 

A sunny weekend day, when all the local Turks, and not only them, go out with their families for a long Sunday breakfast serpme kahvaltı, is the best time to discuss culinary preferences. Today we want to talk about traditional Turkish soups.

Turkish cuisine is known for its richness of flavors, variety of ingredients and unusual combinations of tastes. Among the many dishes that occupy an honorable place in the culinary world of Turkey, its traditional soups deserve special attention. From thick and rich to light and refreshing.  

Ishkembe Çorbası
A very unusual soup with a unique flavor and texture. The main ingredient is stomachs, which are boiled for a long time with garlic and spices. The soup has a rich meaty flavor and tender consistency. It is served with vinegar and a sprinkle of ground red paprika.

Kele paca chorbası (kelle - head, paça - leg)
Another unusual soup in Turkish cuisine. The main ingredients are beef/lamb legs and head, which are cooked on low heat for 6-8 hours. The soup is not only rich and tasty, but also healthy due to the large amount of collagen.

Merdzimek chorbası
Traditional lentil soup. Due to the simplicity of preparation, it is very popular among Turkish housewives, who cook it both with water and meat broth, adding small amounts of onions, carrots and potatoes. It is served with lemon and fresh herbs.

Izogelin chorbasi
Bride's soup, as "gelin" means "bride" in Turkish. Izogelin chorbası is a thick, easy-to-make, flavorful soup made of three types of cereals (lentils, rice, bulgur). It is cooked on water or broth with the addition of onions, garlic, tomato paste and spices (paprika, mint, pepper).

Yaila chorbasy
Easy to prepare soup based on yogurt and rice. In boiled rice in a large amount of water or broth, put a "boltushka" of yogurt, egg and spices (salt, pepper, mint). Bring to a boil - and light tasty yayla chorbasy is ready!

Domates chorbysy
Nothing but a regular tomato soup. The basis of this soup is ripe tomatoes, which are stewed with onions, tomato paste and spices to form a rich sauce, then brought with water to the desired consistency. Usually served with breadcrumbs or pita bread from the oven.  

Tarkhana chorbasy
The basis of the soup is a dough made of flour and yogurt, which is fermented and dried. When making the soup, the dried dough is added to the broth or water. Turks believe in the amazing benefits of this soup and often feed it to their children.

Gülüklü Çorbası - Alanya soup
Alanya has recently patented its own recipe for this soup, which used to be prepared by local nomads. The soup is very hearty and thick, made of quite a lot of ingredients: rice, chickpeas, beef or lamb meatballs, chicken fillet, tomato paste, tomatoes, herbs and spices. Served with sauce and lemon.

Which of these soups have you already tried?