Village Soup

Name: Village Soup (Kôy çorbası)
Yield: Serves 3-4
Cuisine: Turkish
Ingredients: 2 pints/1.2 litres beef, lamb or chicken stock; salt and freshly ground black pepper; small bunch of fresh parsley, chopped; 1 onion, roughly chopped; 4-6 cloves garlic, roughly chopped; 2 ripe tomatoes, skinned and roughly chopped; 1 tablespoon tomato purée; 1 large carrot, peeled and roughly diced; 2 tablespoons kuyrukyağı (sheep’s tail fat), clarified or ordinary butter; 1 potato, peeled and roughly diced; 1 stick of celery, roughly diced; ½ teaspoon sugar; 1 teaspoon coriander seeds, crushed; 1 teaspoon caraway seeds, crushed; 4 slices corn bread, crusts removed

Kôy çorbası

Preparation info

Serves
3-4

Difficulty
Easy

Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

About

A thick, tasty soup designed to use up old vegetables and bread, which expands in the soup. It is often made with corn bread and suffices as a meal or snack on its own. Cabbage and peas are often added to this soup.

Ingredients

1 onion, roughly chopped
4-6 cloves garlic, roughly chopped
1 large carrot, peeled

Asia
Turkey
Soup
Mediterranean

Method

Heat the fat in a large saucepan and add the onion, garlic, celery, potato and carrot. Cook for 2-3 minutes, then stir in the sugar and seeds. Add the tomatoes and leave to cook for 3-4 minutes. Stir in the tomato purée and pour over the stock. Bring the liquid to the boil, reduce the heat and simmer for 30 minutes.
Check the seasoning and stir in the parsley. Bre