Turkish Noodle Soup
4 servings
40 minutes
Turkish noodle soup is a cozy dish infused with the aromas of traditional Turkish cuisine. Its roots go back centuries when tarhana—a fermented mixture of flour, yogurt, and vegetables—became the base for warming soups. This soup combines a rich meat broth, a spicy tomato note, and a velvety noodle texture. Crispy croutons sautéed with red pepper add a light spiciness and an interesting contrast of textures to the dish. Turkish housewives prepare it both in everyday life and on cold winter evenings when warmth and comfort are desired. It pairs wonderfully with fresh herbs and yogurt, making it not only hearty but also harmonious. It warms the soul and fills the home with Eastern aromas.
1
Fry the minced meat in butter in a deep pan. Add tomato paste and salt. Then pour in the meat broth and bring to a boil. Add tarhana and cook for 10 minutes, stirring constantly.
- Ground meat: 200 g
- Butter: 2 tablespoons
- Tomato paste: 1 tablespoon
- Salt: to taste
- Meat broth: 800 g
2
Cut rye bread into cubes and fry in butter with ground red pepper.
- White bread: 200 g
- Butter: 2 tablespoons
- Ground red pepper: to taste
3
Before serving, add croutons to the soup.
- White bread: 200 g
