Tarhana Soup (Tarhana Çorbası) Recipe: How to Make Tarhana Soup?
There is a lot of research into how to make tarhana soup, which has a special place in Turkish cuisine. Tarhana soup, which occupies an important place in history, is indeed a taste from the past to the present. Tarhana soup, known for its extremely nutritious properties, is one of the foods consumed by the Ottoman army.
Tarhana Soup (Tarhana Çorbası) Tarhana, which is found by the Turks living in Central Asia and has a high nutritional value, is produced in the summer months with existing vegetables. The tarhana tomatoes contain green peppers, nectarines, red peppers, yogurt, parsley, dill (in some regions tarhana grass, milk, salt, bittersweet red peppers). These materials are mixed, waited 10 days, then the pulp is passed into the vegetables through the filter. Put enough flour in this fragrant, smooth pulp and knead the tarhana dough so that it sticks to your hand and let it ferment for 5-6 days. After fermentation, some of them are stored as glasses in glasses until winter. The other remaining moist tarhana is cut into pieces in clean five pieces and dried in the sun by occasional turning. It is then passed through a sieve, which is then spread out again to dry tarhana.
The fabric is filled into sacks and prepared for winter. Tarhana production varies by region. The reason for this is related to the habits of the region, the mix of vegetables grown according to the climate cover. Semolina, corn, chickpeas, cranberries, cooked with boiled yogurt vaccine, bone juices made by mixing various local herbs and so on. Tarhana strains don’t stop counting. In addition, chickpeas, beets, potatoes, black peas and baked beans are added to the soup, which gives the soup a different taste. The Tarhana soup was moved from Central Asia to the palace kitchens and has been consumed for breakfast and before meals for centuries. Rumor had it that the sultan was a guest of a villager’s house one day, and the poor family was so amazed at what was offered to him ashamed and immediately cooked a soup and offered it to the sultan. When Sultan asked what soup he liked, he said Dar Soup was a small household soup. Soup that adorned the table of the sultans and was loved and drunk for this time was called “Darhane”, over time the soup was called “Tarhana”. This soup is very nutritious and has been consumed very often in the Seljuk and Ottoman armies.
- 6 glasses of chicken broth
- 4 tablespoons tarhana powder
- 1 tablespoon butter
- enough salt and pepper
- 1 teaspoonful of tarragon
- 1 teaspoonful of red pepper powder
Preparation:Mix 1 cup of powdered tarhana with 1.5 cups of hot broth and let it soften. Heat 2 tablespoons of sunflower oil in a deep saucepan. Add 2 cloves of garlic and 1 teaspoon of tomato paste and roast for 2-3 minutes. Add 1 teaspoon of salt, pepper, chili peppers and 1 teaspoon of mint and mix. Add the moistened tarhana to the tomato paste roasted with spices.