Tarhana Corbasi Turkish Sourdough Soup Recipes

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TARHANA CORBASI (TURKISH SOURDOUGH SOUP)



Tarhana Corbasi (Turkish Sourdough Soup) image

Tarhana is a kind of Turkish tomato-onion based sourdough that's used in this traditional soup. We had this during our time spent in Turkey and it was delicious.

Provided by - Carla -

Categories     Turkish

Time 25m

Yield 6 serving(s)

Number Of Ingredients 6

1/2 cup tarhana
1 tablespoon olive oil
4 cups water
tomato paste
butter
grated romano cheese

Steps:

  • Bring the water and olive oil to a boil.
  • Add the tarhana and stir constantly for approximately 20 minutes.
  • Add a little tomato paste and salt to taste.
  • Serve with grated romano cheese and a little bit of butter in each bowl.

TURKISH ONION SOUP/SOGAN CORBASI



Turkish Onion Soup/Sogan Corbasi image

From turkishcookbook.com. This delicious soup was very quick and easy to make! As part of my ongoing journey to learn Turkish cuisine...the very most a working knowledge.

Provided by COOKGIRl

Categories     Onions

Time 25m

Yield 2-3 serving(s)

Number Of Ingredients 11

2 tablespoons butter plus 1 teaspoon butter
1 garlic clove, minced
salt, to taste
pepper, to taste (I added white pepper with the garlic and black pepper for garnish)
3 tablespoons flour
1 large white onion, cut into 1/4 inch slices, rings separated
1 cup whole milk
1/2 cup- 1 cup white wine (read *Note)
1 cup vegetable broth (can substitute chicken broth)
ground cinnamon
fresh parsley

Steps:

  • *Note, update 1 July 2011: I reduced the amount of wine to 1/2 cup from the original 1 cup. A few reviewers mentioned that there was an overpowering wine taste. Test soup with one half cup wine, then add more if you want a more pronounced flavor. Thank you, reviewers! You keep Cookgirl on her toes!
  • In a medium pot, melt the butter on low-medium heat. Add the garlic, salt and white pepper. Saute just until the the garlic starts to smell-only 45 seconds to 1 minute max.
  • Whisk in the flour.
  • Add the onion rings then slowly pour milk in the pot while stirring constantly. Pour in the wine and vegetable broth, stirring slowly. Cook until the onions are tender on low heat, stirring occasionally. *Be careful not to boil the mixture!*.
  • Immediately ladle into individual bowls. Sprinkle with a light touch of ground cinnamon on each serving.
  • Garnish with fresh parsley.

Nutrition Facts : Calories 251.1, Fat 15.7, SaturatedFat 9.6, Cholesterol 42.7, Sodium 157.3, Carbohydrate 22.3, Fiber 1.6, Sugar 9.4, Protein 6.1

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