Spinach, rice, tomato paste, and strained sumac water make a nourishing southeastern Turkish soup with a clean sour edge.
20 min prep 32 min cook
Keeps the screen on · step-by-step guide · built-in timer
Soak the sumac in 2 cups of hot water for 10 minutes.
Wash the spinach and chop it coarsely.
Dice the onion.
Soften the onion in vegetable oil for 5 minutes.
Add the tomato paste and saute for 2 minutes.
Add the rice, salt, black pepper, and ground red pepper to the pot.
Add the spinach and turn it for 3 minutes without letting it collapse completely.
Add the hot water and boil the soup for 15 minutes.
Strain the sumac water into the soup, boil for 3 more minutes, and serve.
💡 Tip: Straining the sumac water adds tang while preventing a gritty texture in the soup.
🍽️ Serving suggestion: Serve hot with kitel, dry yufka, or plain rice pilaf.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~190
kcal calories
5
g protein
28
g carbs
7
g 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.
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