Cornelian cherry adds tart brightness to this Bolu tarhana soup while yogurt keeps the bowl soft.
8 min prep 18 min cook
Keeps the screen on · step-by-step guide · built-in timer
Loosen the tarhana with cold water and let it stand for 5 minutes so no lumps remain.
Transfer the mixture to a pot and cook for 12 minutes, stirring constantly.
Warm the yogurt by whisking in one ladle of hot soup.
Add the yogurt to the pot and heat over low heat for 3 minutes without letting it curdle.
Serve with cranberry sour sauce and mint butter.
💡 Tip: Dissolving tarhana in cold water prevents lumps.
🍽️ Serving suggestion: Ladle the Bolu cranberry tarhana soup into a hot bowl and drizzle the mint butter right in the center.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~188
kcal calories
6
g protein
30
g carbs
6
g fat
2.4g
Sugar
1.5g
Fiber
94.8mg
Sodium
2.5g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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