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
2g
Sugar
4.4g
Fiber
923.8mg
Sodium
0.8g
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
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