TURKISH ERZINCAN SOUP RECIPE - Traditional Soup

TURKISH ERZINCAN SOUP RECIPE - Traditional Soup

In this episode, I'd like to share with you, a very special and delicious Turkish soup, 'ERZINCAN SOUP' recipe. In the recipe, I use the leftover tiny meatballs and broth
from my 'Icli Kofte' recipe. You can find the link here:
https://www.youtube.com/watch?v=BCdh-TURFE0
or prepare tiny meatballs instead.

Special thanks to aunt MUALLA, for this recipe...


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INGREDIENTS:

2 cups cooked chickpeas &cracked wheat
2 cups tiny meatballs
2 cups strained yogurt
1 cup noodles
1 onion (chopped)
2 tbsp flour
4 egg yolks
6-8 cups broth (or water)
2 tbsp olive oil
2 tbsp butter
Salt, black pepper, sweet paprika, dried mint flakes

DIRECTIONS:

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 pure 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.
It tastes amazing!
READY :) Thank You For Watching!

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