Soups

Soup is one of the most deeply rooted categories on the Turkish table; it suits every hour of the day, from breakfast to dinner, from nursing a cold back to health to festive gatherings. Tatonia has hundreds of soup recipes, led by lentil (the most common), ezogelin, yayla, tarhana, wedding soup and tomato soup. The defining element of a good soup is the liquid: bone broth (simmered 4 to 6 hours, rich in collagen and protein) gives a different kind of depth than vegetable stock, while vegetable stock (40 to 60 minutes) is light and vegan friendly. Thickening methods shape the character of a soup: flour and butter (the classic French velouté), rice (Turkish wedding soup), potato (Eastern Europe), and pulses (the natural body of lentil and ezogelin soups). When using a blender, passing the soup through a fine sieve gives that smooth, restaurant style consistency. A good garnish adds depth of flavor rather than a single note: chili oil (heat), lemon (acidity), yogurt (creaminess) and crisp bread (texture). This page covers a wide range, from everyday pot soups to richer options fit for special occasions, including tempered, cream, seafood and regional soups. Cold soups (gazpacho, chilled cacik soup) are best in summer, while hearty hot ones (trotter soup, tarhana) take priority in winter.