delicious and easy turkish soups

STRAINED LENTIL SOUP (SÜZME MERCİMEK ÇORBASI)

Ingredients: (4 servings)
· 1 lt. meat stock
· 2 tablespoons butter
· 50 gr. flour

· Salt and pepper
· 125 gr. green lentiles
· 4-5 slices of stale bread

· Oil for frying

Pick over and wash lentiles, add water to cover and bring to boil. Cover and simmer until the liquid is absorbed. Gradually add the hot meat stock and sieve or put through an electric blender. Melt the butter, add the flour and stir over medium heat for 1-2 minutes, gradually add the soup. Cover and let simmer for 10 minutes. Garnish the soup with croutons fried in some oil.

VERMICELLI SOUP WITH EGG SAUCE (TERBİYELİ ŞEHRİYE ÇORBASI

Ingredients: (4 servings)
· 1 lt. meatstock or chicken broth
· 100 gr. vermicelli
· 1 egg yolk

· ½ lemon
· 1 tablespoon butter

. Salt and paprika

Add the vermicelli to the boiling stock. Add salt and let simmer until the vermicelli are soft. Beat the egg yolk with lemon juice. After diluting it with a little of the hot soup, stir it into the pan, stirring all the time. Garnish the soup with melted butter mixed with some paprika.

DRIED CURDS SOUP (TARHANA ÇORBASI)

Ingredients:
· 4 glasses of meat broth
· 1 glass tarhana
· 250 gr. yoghurt
· 2 tablespoons margarine
· 1 tablespoon unsalted tomato paste
· Salt to taste
· Red pepper

· Peppermint
Put the margarine and the ground meat in a saucepan and fry the meat well. Add the tomato paste and salt and mix until the tomato paste blends in well. Pour in 4 glasses of meat broth and bring to the boil. In the meantime, put 1 glass of meat broth into a bowl with the tarhana and melt tarhana by mixing. After that add yoghurt by mixing. Pour this mixture into the saucepan slowly and stir constantly. After 10 minutes of stirring, the soup will get thicker.

Fry small bread cubes in a knob of butter, sprinkle with red pepper (optional), pour a pinch of peppermint over the soup as a last and serve with the soup (also add the butter).