Homemade Tarhana Soup

Ingredients

• 1 cup (200g) tarhana mixture 1 cup (200g) tarhana mixture
• 4 cups (950ml) chicken or vegetable broth 4 cups (950ml) chicken or vegetable broth
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tomatoes, diced 2 tomatoes, diced
• 1 carrot, diced 1 carrot, diced
• 1 potato, diced 1 potato, diced
• 200g lamb or chicken, diced 200g lamb or chicken, diced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 2g
• Carbohydrates (total, sugars): 30g, 8g
• Protein: 15g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent.
2. 2.
   Add the diced meat to the pot and cook until browned on all sides.
3. 3.
   Stir in the tarhana mixture, cumin, and paprika. Cook for a few minutes to toast the tarhana and release its flavors.
4. 4.
   Add the diced tomatoes, carrot, and potato to the pot. Season with salt and pepper.
5. 5.
   Pour in the chicken or vegetable broth and bring the soup to a boil. Reduce the heat to low and let it simmer for about 30 minutes, or until the vegetables are tender and the flavors have melded together.
6. 6.
   Taste and adjust the seasoning if needed.
7. 7.
   Serve the Tarhana Soup hot, garnished with fresh parsley.

Treat your ingredients with care...

• Tarhana mixture — If you can't find ready-made tarhana, you can make it from scratch by combining cracked wheat, yogurt, and vegetables. Allow the mixture to ferment for a few days before using it in the soup.

Tips & Tricks

• For a vegetarian version, use vegetable broth and omit the meat. Add extra vegetables like zucchini or bell peppers for added flavor and texture.
• If you prefer a smoother texture, you can blend the soup partially or fully using an immersion blender.
• Serve the soup with a squeeze of lemon juice for a refreshing twist.
• Feel free to adjust the spices according to your taste preferences. Add a pinch of chili flakes for a hint of heat.
• Leftover tarhana mixture can be stored in an airtight container in the refrigerator for future use.

Serving advice

Serve the Tarhana Soup as a comforting starter or a light meal. Accompany it with crusty bread or Turkish flatbread for a complete and satisfying experience.

Presentation advice

Garnish the Tarhana Soup with a sprinkle of fresh parsley to add a pop of color. Serve it in individual bowls, allowing the vibrant red color of the soup to shine through.