Vegetarian
What else can I make with these ingredients?
This recipe may contain allergens
Mercimek Çorbası
Easy 35 min~180 kcal 6/10
🥣
Purslane Soup with Dried Yogurt
This Erzincan soup combines dried yogurt, purslane, and wheat into a tangy mountain-style bowl.
Easy⏱️ 36 min📖 1 min readServes 4~152 kcal🇹🇷 Turkish🌍 Full translation
14 min prep 22 min cook
- #One-Pot
- Vegetarian
Keeps the screen on · step-by-step guide · built-in timer
Timeline
Total 36 min- Prep14 min
- Cooking22 min
Ingredients
4 servings
Quick:
- 150 g Purslane
- 80 g Kurut
- 0.8 cup(~160 ml) Ashura wheat
- 5 cup(~1000 ml) Water
What else can I make with these ingredients?
Instructions
- 1
Rinse 0.75 cup wheat and boil it in 5 cups water for 15 minutes.
15 min15:00 - 2
Coarsely chop 150 g purslane and dissolve 80 g kurut in lukewarm water.
- 3
Add the purslane to the pot and cook for 5 minutes.
5 min05:00 - 4
Add the kurut water through a strainer so no lumps pass into the soup.
- 5
Heat the soup over low heat for 5 minutes so the kurut does not curdle.
5 min05:00
💡 Tip: Adding the kurut at the end carries the soup's sharp sourness more clearly.
🍽️ Serving suggestion: Serve in hot bowls with fresh parsley and a drop of lemon juice on top.
Nutrition (per serving)
~152
kcal calories
7
g protein
21
g carbs
4
g fat
Protein 19%Carbs 57%Fat 24%
6.2g
Sugar
4.6g
Fiber
197.6mg
Sodium
2.3g
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.
Estimated satiety (per serving)
4/10Moderate satiety, fine between meals
This recipe may contain allergens
- Gluten
- Milk
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 Purslane Soup with Dried Yogurt make?
This recipe serves 4.How long does Purslane Soup with Dried Yogurt take?
Prep 14 minutes, cooking 22 minutes; 36 minutes in total.Is Purslane Soup with Dried Yogurt difficult?
This recipe is rated easy.How many calories does Purslane Soup with Dried Yogurt have?
Approximately 152 kcal per serving. Protein: 7g, carbs: 21g, fat: 4g.Which allergens does Purslane Soup with Dried Yogurt contain?
This recipe contains Gluten, Milk. Check it against your dietary needs.How many ingredients does Purslane Soup with Dried Yogurt need?
This recipe needs 4 ingredients.Is Purslane Soup with Dried Yogurt filling?
Satiety bar per serving is 4/10; moderately filling, suitable between meals. The score is based on protein, fiber and the satiety index.
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