Turkish soups: Symbol of flavor, hospitality and cultural heritage

Soup goes beyond a first course in Turkish cuisine. It’s a cherished tradition, steeped in cultural heritage and symbolizing warm hospitality. For centuries, Turks have embraced soups not just for their comforting flavors, but also for their health and nutritional benefits.

It is one of the cornerstones of Turkish cuisine and is often served as a starter. But Turkish soups aren’t confined to winter menus. With refreshing cold varieties perfect for summer, these flavorful dishes grace Turkish tables year-round, offering a vast array of tastes and textures.

From hearty lentil and spicy ezogelin to cool yayla and tangy tarhana, each variety reflects the richness of Turkish cuisine. These soups are carefully prepared using traditional recipes passed down through generations elevating them to an art form.

But soup is not only a delicacy, it is also an indicator of hospitality. The tradition of welcoming guests is paramount in Turkish culture and serving soup to guests makes them feel welcome.

A nutritious and healthy starter, soup is usually prepared with plenty of vegetables and protein. This is a reflection of the importance of healthy eating in Turkish cuisine.

The place of soup in Turkish culture goes even deeper. Soup can be seen as an indicator of love and respect within social circles and family ties.

Let’s take a look at how to make “Lentil Soup”.

Lentil soup is known as a nutritious and delicious starter dish. Here is a recipe for lentil soup unique to traditional Turkish cuisine:

Ingredients:

• 1 cup red or yellow lentils
• 1 large onion
• 1 medium carrot
• 1 medium-sized potato
• 2 tablespoons of oil and 1 tablespoon of butter
• 1 tablespoon flour
• 6 cups water or chicken/meat broth
• Salt, black pepper, red pepper flakes (optional)
• Lemon wedges and parsley (for serving)

Preparation:

Wash and drain the lentils. Put them in a large pot and add enough water to cover them. Boil the lentils for about 15-20 minutes until soft. Then drain and set aside.

Cut the onion and carrot into small pieces. Cut the potato into cubes.

Melt the oil or butter in another pot. Add the chopped onion and fry until it turns pink.

Add the diced carrots and potatoes to the pot. Fry for a few more minutes.

Add the boiled lentils to the pot. Add salt, black pepper and optional red pepper flakes.

Add a little butter and then add the flour and continue roasting.

Add six cups of water or chicken broth. Bring to a boil.

After the soup starts to boil, cook over low heat for about 20-25 minutes. Cook until the vegetables soften well and the soup thickens.

Pass the cooked soup through a blender to get a smooth consistency.

When serving, add lemon slices and parsley leaves and serve hot.

Bon appetit.