Erzurum Corbasi~Erzurum's Meatball/Yogurt Soup

Oh now this soup is so delicious. It is so creamy and has such a delicate taste of yogurt, onion, and fresh mint. I first ate this soup at Emine hoca's home a few months ago. Later I ask her for the recipe and she smiled and said I would have to travel to Erzurum to get it. Well It may not be as delicious as hers but it is definitely a close second. This would be paired well with red meat dishes, or even chicken. My son loved it as a main meal. He even helped to make the mini meatballs that add an extra special touch. If you have never tried a yogurt soup, don't be scared. It is very smooth with a subtle taste. Nothing too strong. This is such a healthy soup for children also. It is full of calcium and other vitamins. Afiyet olsun!

Recipe

1/2 lbs. halal ground meat
1 C milk (whole)
1 C plain yogurt
1 large onion
1 C rice (rinsed)
salt
pepper
1 tsp red pepper (use sweet if children will eat)
1-2 tsp dried mint
6-10 Cups water
1/2 C flour

What to do:

Place 6 C water in large soup pot. Add salt and onion. Boil until soft. Take an immersion blender and blend. Add rice and cook until soft. As your rice is cooking prepare you mini meatballs. They should be as small as the nail on your pinkie finger.(not a must but more delicious) Then slowly one by one add your meatballs to the boiling onion/rice water, add your mint and simmer for about 7 minutes.

In a separate bowl add 1 C yogurt, 1 C water, 1 C milk, flour, mix with your immersion blender to remove lumps. When your soup has returned to a boil quickly add the yogurt mixture.
Simmer for another 10 minutes. At this time you can adjust the spices and also, add water or cook longer for a thicker soup.
Note: When soup cools it will become thicker. If there is leftovers mix in some water and place cooled soup in refrigerator.

Brokoli Çorba~Broccoli Soup

This soup was a nice change from the everyday lentil we normally have. It had a fresh velvety texture.
Serve with a slice of fresh crusty bread. Drizzle some olive oil on a piece of French bread and broil for a few moments in the oven. It makes for a deliciously, crunchy, creamy lunch. Afiyet Olsun!

Recipe

2 medium heads of broccoli
1 clove of garlic
4-6 c of water
1 c milk
3 tbsp flour
1/4 butter
1 medium onion
1 C chicken broth

Spices

1 tsp sweet red pepper
1/2 tsp black pepper
1 pinch of mint
Salt to taste

In a large pot boil water, broccoli, onion, and garlic until broccoli becomes tender. Break into small pieces with spoon. Then add milk to one cup cold water. You can also add your flour to the milk and mix. Bring soup to a rapid boil and add in your milk mixture. Add all spices. Blend with an immersion blender until smooth. Salt to taste. Continue to cook for another 15-20 minutes. Serve with your favorite entree.

Note: If you want a more textured soup. save half of your broccoli on the side and place in soup after blending. You can also add some small diced potatoes.

Tavuk Corba~Chicken Soup for Our Souls

Recipe

4 leg/thighs (with skin)
4 carrots (cut,peeled)
2 medium onions (quartered)
4 stalks celery (washed,cut)
3 cloves garlic (whole)
5 quarts water
1 handful fresh parsley

Spices:
2 tsp red pepper (sweet)
2 tsp black pepper
2 tbsp dill
1 pinch oregano
1 pinch thyme
1 pinch mint
1 tsp bay leaves (dry)

What to do:

In a large pot place chicken and all ingredients (minus the carrots and celery)Bring water to a rapid boil and continue cooking chicken. When chicken is cooked through. Remove and set aside to cool. Take an immersion blender and blend the remaining broth until smooth. Add your carrots and celery and fully cook. While the vegetables are cooking remove the meat from the chicken and set aside. When vegetables are firm but not fully cooked add chicken. Turn off pot and let sit. Your soup will continue to cook for about 15 minutes as it is cooling. Afiyet olsun.

Mantar Corbasi~Mushroom Soup!

Oh how I love Mushrooms. This rich creamy soup gives you such a cozy feeling. When I was a young girl, I remember looking for mushrooms with my family. We would go to the forest along side the river banks and swamps. They were almost impossible to spot. The best time to go was after the spring showers, because most of the forest was sprouting new growth. Just when you though you found one you realized it was just another tree sprout. If you found one normally you would find many. I often wonder how many I walked by or even walked on. We mostly looked for Morel and Beef Steak. They smelled so wonderful like clean fresh soil.

Recipe:

1 lbs fresh Button mushrooms (approx. 10-12 Medium)
1 small onion (grated finely)
1 tsp sweet red pepper
2 tsp butter
2 tsp extra virgin olive oil
6 C water
3 tbs four
2 cups milk
Salt and Pepper to taste

What to do:

First start out by adding your olive oil and butter to pan. Grate your onion very fine. Add to pan with your red pepper and let gently cook 3-5 minutes. Now add 5 cups of water and bring to a boil. Cut your mushrooms in to long slices and add to water. Add remaining spices. Let rapidly boil for about 10 minutes. Take your remaining 1 cup water and your 2 cups milk and add in a bowl. Slowly whisk in your flour, making sure there are no lumps. (hint:use immersion blender) Slowly stir into your soup. Turn heat on low. Simmer and stir occasionally for 10 minutes. Afiyet Olsun!

Mercimek Corba~Red Lentil Soup With Warm Ahiska Bread

Mercimek Corba is a staple for many Eastern countries, especially Turkey. The first course of many meals in Turkey starts with some type of soup, and Mercimek is one of the most common.
While visiting Turkey a few years ago, I was traveling through Sultanahmet, Istanbul. There are many places to grab a sandwich or sit down and have a light lunch. Even your upscale restaurants offer a delicious bowl of lentil soup with hot crusty bread fresh out of the oven. Drizzly some lemon over and you have yourself a hardy meal for only a few dollars. Lentil soup is very healthy and is not prepared with heavy saturated fats. Because of its health benefits many Turkish babies/children grow up eating lentil soups. You can also vary the ingredients by adding potatoes, carrots, spinach, squash, and then blending it with an immersion blender. If you cannot find Red lentils at your local market you can purchase them online at Istanbul Market.

Recipe:

1 large onion diced
2 large tomatoes (peeled and diced)
2 C red lentils
2 cloves of garlic (optional)
1 tsp tomato paste
2 tbs extra virgin olive oil
4-6 cups water
Lemon

Spices:
1 tsp dried mint
1 tsp sweet red pepper
1 tsp black pepper
Pinch of oregano
Salt to taste

What to do:
Saute your onions, after slightly glassy add your tomatoes. Continue to cook for a few more minutes. Add your lentils and other ingredients. Bring to a bowl and simmer for 20 minutes. Stir occasionally If you not going to blend your soup with the immersion mixer then make sure to cut your onions, garlic and tomato in smaller pieces. Make sure to watch the water levels if the soup becomes to thick you can add more water. If too thin let simmer longer. Serve with fresh lemon on the side. Afiyet olsun