This Bolu-style tarhana soup uses cornelian cherry sour and butter for a bright winter bowl.
8 min prep 18 min cook
Keeps the screen on · step-by-step guide · built-in timer
Dissolve 4 tablespoons of tarhana smoothly in 1 cup of cold water.
Add the remaining 4 cups of water and cook for 12 minutes, stirring.
Add 1 tablespoon of cornelian cherry sour sauce to the pot.
Foam the mint in 1 tablespoon of butter for 1 minute.
Add the mint butter to the soup and rest for 2 minutes so the sour taste balances.
💡 Tip: Dissolving the tarhana in cold water helps it thicken in the pot without clumping.
🍽️ Serving suggestion: Drizzle with mint butter and serve hot.
~142
kcal calories
5
g protein
22
g carbs
4
g fat
1.2g
Sugar
1.5g
Fiber
93.3mg
Sodium
2g
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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