TURKISH ERZINCAN SOUP RECIPE - Traditional Soup

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining flavor.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds creaminess with fewer calories.

Heat 2 tbsp olive oil in a large pan, add onions and saute until soft for 5-6 minutes on medium low heat.

Sprinkle with 2 tbsp flour and cook 1 minute, stirring quickly.

Pour about 1/2 cup broth, scrape the bottom and sides of the pan.

Then add the remaining broth, mix and bring to a boil.

Add 6 to 8 cups broth. I add 8 cups, if you want to thicken the soup then add 6 cups.

When it comes to a boil, carefully purée the soup until smooth, using an immersion blender.

Add meatballs, cooked chickpeas and cracked wheat, mix and let simmer for 10 minutes.

Meanwhile, combine yogurt and 4 egg yolks in a bowl, mix and beat.

Thin the yogurt with a few spoons of the hot soup and beat again.

After 10 minutes, add the noodles into the soup, simmer for another 4-5 minutes.

Meanwhile, melt 2 tbsp butter in another pan, then add 1 tsp dried mint flakes and 1 tsp sweet paprika.

Cook for 1-2 minutes while stirring.

When the noodles are cooked, add yogurt & egg mixture into the soup.

And bring back to a boil, while stirring.

Season to taste.

Pour the butter on top, stir and serve immediately.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens