Vegetarian
What else can I make with these ingredients?
This recipe may contain allergens
Toyga Çorbası
Medium 1 hr 10 min~230 kcal 6/10
🥘
Kirsehir Kome Soup
Yogurt liaison meets wheat, chickpeas, lentils, and vegetables in a nourishing Central Anatolian soup.
Medium⏱️ 1 hr📖 1 min readServes 6~335 kcal🇹🇷 Turkish🌍 Full translation
25 min prep 35 min cook
- #One-Pot
- Vegetarian
- #Winter
Keeps the screen on · step-by-step guide · built-in timer
Timeline
Total 1 h- Prep25 min
- Cooking35 min
Ingredients
6 servings
Quick:
For the egg-lemon sauce
- 1.5 su bardağı(~300 ml) Yogurt
- 1 adet Egg
- 2 yemek kaşığı(~30 ml) Flour
For the legumes
- 0.5 su bardağı(~100 ml) Cooked wheat berries
- 0.5 su bardağı(~100 ml) Cooked chickpeas
- 0.5 su bardağı(~100 ml) Cooked green lentils
For the vegetables
- 0.5 adet Eggplant
- 1 adet Potato
- 1 adet Tomato
- 1 adet Green pepper
- 2 yemek kaşığı(~30 ml) Olive oil
For the topping
- 1 yemek kaşığı(~15 ml) Butter
- 1 tatlı kaşığı(~10 ml) Dried mint
For cooking
- 5 su bardağı(~1000 ml) Water
- 1 tatlı kaşığı(~10 ml) Salt
What else can I make with these ingredients?
Instructions
- 1
Cut the eggplant, potato, tomato, and green pepper into small cubes.
- 2
Heat the olive oil in a pot and turn the eggplant, potato, and green pepper for 6 minutes.
6 min06:00 - 3
Add the water, cooked wheat, chickpeas, and green lentils.
- 4
Boil for 18 minutes, until the vegetables are tender.
18 min18:00 - 5
Whisk the yogurt, egg, and flour until smooth.
- 6
Warm the yogurt mixture by adding hot soup liquid little by little.
- 7
Pour the tempered mixture into the pot while stirring, then add the tomato and salt.
- 8
Cook the soup over low heat for 6 minutes, keeping the boil gentle.
6 min06:00 - 9
Foam the dried mint in butter for 1 minute and drizzle it over the soup.
1 min01:00
💡 Tip: Tempering the yogurt mixture with hot liquid prevents it from curdling in the soup.
🍽️ Serving suggestion: Serve in deep bowls with mint butter and lemon wedges.
Good sources
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
- Protein source
- Iron
- Calcium
- Vitamin C
- Vitamin B12
- Fiber
Nutrition (per serving)
~335
kcal calories
15
g protein
45
g carbs
11
g fat
Protein 18%Carbs 53%Fat 29%
GI 35 · Low GIGL 16 · Medium GL
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.
This recipe may contain allergens
- Milk
- Egg
- Gluten
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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FAQ
How many servings does Kirsehir Kome Soup make?
This recipe serves 6.How long does Kirsehir Kome Soup take?
Prep 25 minutes, cooking 35 minutes; 60 minutes in total.Is Kirsehir Kome Soup difficult?
This recipe is rated medium.How many calories does Kirsehir Kome Soup have?
Approximately 335 kcal per serving. Protein: 15g, carbs: 45g, fat: 11g.Which allergens does Kirsehir Kome Soup contain?
This recipe contains Milk, Egg, Gluten. Check it against your dietary needs.How many ingredients does Kirsehir Kome Soup need?
This recipe needs 15 ingredients.
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