Batak-style Yuvarlama Soup

Ingredients

In this Batak-style adaptation of Yuvarlama Soup, we incorporate the distinct flavors and ingredients of Batak cuisine. While the original Turkish version uses ingredients like lamb, rice, and tomato paste, our Batak-style version features ground beef, local spices, and a variety of vegetables commonly found in Batak cuisine. The use of spices like coriander, cumin, and turmeric adds a unique flavor profile to the soup, giving it a distinct Batak twist. We alse have the original recipe for Yuvarlama çorbası, so you can check it out.

• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 carrots, diced 2 carrots, diced
• 2 potatoes, diced 2 potatoes, diced
• 1 zucchini, diced 1 zucchini, diced
• 1 tomato, diced 1 tomato, diced
• 1 liter (4 cups) beef or vegetable broth 1 liter (4 cups) beef or vegetable broth
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 15g, 4g
• Protein: 28g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   In a large bowl, combine the ground beef, chopped onion, minced garlic, ground coriander, ground cumin, ground turmeric, salt, and black pepper. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Shape the mixture into small meatballs, about the size of a walnut.
3. 3.
   Heat the vegetable oil in a large pot over medium heat. Add the meatballs and cook until browned on all sides. Remove the meatballs from the pot and set aside.
4. 4.
   In the same pot, add the diced carrots, potatoes, zucchini, and tomato. Cook for a few minutes until the vegetables start to soften.
5. 5.
   Pour in the beef or vegetable broth and bring to a boil. Reduce the heat to low and simmer for about 20 minutes, or until the vegetables are tender.
6. 6.
   Return the meatballs to the pot and simmer for an additional 10 minutes to allow the flavors to meld together.
7. 7.
   Serve the Batak-style Yuvarlama Soup hot, garnished with fresh parsley.

Treat your ingredients with care...

• Ground beef — Use lean ground beef for healthier meatballs. If you prefer a richer flavor, you can use a combination of ground beef and ground lamb.
• Coriander, cumin, and turmeric — These spices are essential for the Batak flavor profile. Make sure to use fresh spices for the best taste.
• Vegetable oil — You can substitute vegetable oil with olive oil or coconut oil for a different flavor.

Tips & Tricks

• For a spicier kick, add a pinch of chili flakes or a chopped chili pepper to the soup.
• Serve the soup with a side of steamed rice or crusty bread for a more substantial meal.
• Feel free to add other vegetables of your choice, such as bell peppers or green beans, to customize the soup to your liking.
• Make a double batch of the meatballs and freeze them for future use in other dishes like stir-fries or pasta sauces.
• To enhance the flavor, let the soup sit for a few hours or overnight before serving.

Serving advice

Serve the Batak-style Yuvarlama Soup hot in individual bowls. Garnish each bowl with a sprinkle of fresh parsley for a pop of color and freshness.

Presentation advice

To make the presentation more appealing, arrange a few meatballs on top of each bowl of soup and garnish with a sprig of fresh parsley. Serve the soup with a side of steamed rice or warm bread.