Turkish Onion Soupsogan Corbasi Recipes

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

Ingredients

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

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

Ingredients

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 WEDDING SOUP (DUGUN CORBASI)

Turkish Wedding Soup (Dugun Corbasi) image

This delicious soup is served at Turkish wedding parties. Small cups make a good opening course, but a generous plateful makes a good luncheon or supper-and it's tasty chilled, too.

Provided by Olha7397

Categories Turkish

Time 4h15m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

2 -2 1/2 lbs lamb ribs or 2 -2 1/2 lbs lamb shoulder
3 quarts water
1 large onion
1 medium carrot
1 tablespoon salt
4 tablespoons butter
1/3 cup all-purpose flour
3 egg yolks
2 tablespoons lemon juice
1/4 cup butter
2 teaspoons paprika
1 dash cayenne

Steps:

Combine 2 to 2 1/2 pounds either lamb stew meat, neck slices, ribs or shoulder and water in a large kettle. Peel and cut onion into quarters; peel carrot and cut into several pieces. Add to kettle along with salt. Simmer over very low heat for 3 to 4 hours, or until meat falls from the bones. Skim soup frequently. Let cool until fat hardens and skim off all fat. Strain the broth.
Cut the meat from bones and trim off all fat. Cut meat into 1/2 inch cubes. Discard bones and onion and carrot. Melt butter in a large kettle; stir in flour and brown lightly. Stir in the broth and cook, stirring constantly, until soup thickens slightly.
Beat egg yolks and lemon juice together. Spoon in a half cup or so of hot soup, mix well and then stir into soup. Add meat cubes and heat just until soup is ready to simmer; do not allow to boil.
Meanwhile, for garnish, cream together butter and paprika; add a dash of cayenne. Spoon soup into cups or soup plates. Top with creamed butter and paprika. Serve at once. Or chill until very cold and serve cold. Makes 8 to 10 servings for opening course, about 6 whole meal servings. Serve with crisp bread sticks or flat Armenian or Turkish bread, if available.
Soups and Stews The World Over.

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