Soups are among the important dishes in the rich structure of Turkish cuisine. Soups with different flavors are prepared using various ingredients all over Anatolia. Turkish cuisine soups leave a unique mark on the palate with their local flavors. These soups, which are prepared with little grain and plenty of water, distinguish Turkish cuisine soups from soups in other cuisines.

The Importance of Soup in Turkish Cuisine

The question of how many kinds of soups are in Turkish cuisine can be answered with a very long list. Because soup has been consumed fondly since ancient times and different varieties have been cooked. They are traditional soups, each of which is inherited from Turkish cuisine today. Therefore, soup has a very important place in Turkish cuisine. In addition, a large number of plants and legumes are grown in Anatolia, which is a suitable region for agriculture. These are combined into soups and they offers a rich taste. Many types of soups have been consumed in different periods in Anatolian lands and most of them have survived until today with their flavors. Soup, which is consumed hot and a light meal, is often consumed because it is saturating and nutritious. The place and importance of soups in Turkish cuisine has been known since ancient times; because soup is an economical food. Even in times of intense poverty, soup was consumed. The soup, which is consumed fondly by people from different layers, still preserves its place in Turkish cuisine. It stands out as an economical, practical and nutritious meal and manages to appeal to different tastes.

Lentil Soup with it's long-standing past

Lentil soup, which is frequently used on the tables, is also one of the soups with the most deep-rooted history. Lentil, which is an important food, has been in Turkish cuisine since ancient times. It ranks first in the list of Turkish cuisine local soups with its taste and is prepared with onion, garlic and broth. Lentil soup can also be cooked in a more satisfying and nutritious way. Potatoes, carrots and celery can be added along with onions and garlic. Thus, it offers a richer taste and increases the nutritional value. It stands out as a type of healing soup and is often drunk with a squeeze of lemon.

Ezogelin Soup with Rich Content

Ezogelin soup, a flavor unique to Turkish cuisine, stands out with its rich content. In this way, its nutritive value is also very high. It is one of the soups that best represents Turkish cuisine with its ingredients that fully reflect Anatolia. It is one of the first local soups that comes to mind when asked what are the soups from Turkish cuisine. It contains red lentils, rice, bulgur, tomato paste, onion, garlic and many spices. Therefore, it has a rich taste and is very satisfying. It contains nutritional values rich enough to meet the different needs of the body on its own. It is a complete healing store, especially in winter, and is consumed with lemon.

Tarhana Soup Recognized All Over the World

Tarhana, which has an important place among the names of Turkish cuisine soups, has engraved its name in the world literature. Tarhana, which is the apple of the eye of pastry soups, has brought a new technique to the world cuisine with the way it is prepared and stored. Although tarhana, which has a high nutritional value, is cooked in different ways in different regions, all of them bring the taste of summer months to the tables in winter.

It is one of the easiest Turkish cuisine soup recipes in terms of cooking. You can cook a delicious soup in a short time with dried and ground tarhana, tomato paste and garlic. Since tarhana is obtained by drying in the sun, it goes through many stages and becomes ready for cooking; that's what it tastes like.