As the cold winds blow and the snow starts to settle, few dishes are more comforting than a hearty bowl of soup. Autumn and winter are traditionally soup seasons, but soup isn’t just seen as a cold-weather dish or appetiser in Türkiye. Soups have been served for centuries and play an important role in Turkish cuisine year-round. Here’s a look at a few of the most popular Turkish soups ideal for a theme night or to enjoy at a local restaurant or lokanta.

The history of Turkish soups

Soup is a satisfying dish enjoyed by all ages and social classes in Türkiye. Turkish soup, or çorba as it is known locally, appears on almost every traditional menu, and there’s a seemingly endless range of vegetable and meat-based varieties, the recipes lovingly developed and handed down through generations.

Many of the most popular Turkish soups date back to Ottoman times. During this period, soup became the go-to meal for those on low incomes and equally the prelude to the main for sultans. Off-cuts of meat, leftovers and homegrown produce were readily available and easy to combine into a tasty and filling soup, so it became a staple at most family tables. There are many local folklore references to soup, so much so that people developed phrases and idioms surrounding the dish that became used widely in everyday conversation. Turks generally believe a bowl of soup aids digestion and ‘softens’ the belly in readiness for any food to come, so there are even some fine regional breakfast and even fancy wedding varieties.

Popular varieties of Turkish soups

Most traditional soups in Türkiye are based on the ingredients and spices available on the local markets, so some tend to be seasonal or regional. See below our rundown of a few of the most popular.

Tarhana Soup (Tarhana Çorbası)

As is the case in most countries, there are a couple of go-to soups that every kid grows up on then reaches for as an adult, when they’re feeling run down or fancy a bowl of something that reminds them of home. Tarhana is one such soup in Türkiye.

Tarhana is a traditional Anatolian soup packed full of vitamins and nutrients. It’s made from a mix of herbs, spices, vegetables and yoghurt that’s dried, mixed, and then crushed into a powder. You often see local homemakers sun-drying the ingredients during the late summer months, when they’re at their best, then making the powder and storing it safely away for future use. This way of prepping food for the store cupboard is practical and typically Anatolian, although the base spices and vegetables vary from region to region and chef to chef.

Tarhana soup is normally plant-based and mild as it’s often given to babies as a first food or to the sick as it’s easy on the stomach. Adults tend to spice it up on serving with red pepper flakes or extra herbs at the table. If you would like to try tarhana, you can buy bags of locally produced dried tarhana from village shops and local markets throughout Türkiye, or we can supply some with your provisions, it only takes around 10 minutes to reheat and serve.

Lentil Soup (Mercimek Çorbası)

Lentil soup is such a popular dish that it appears on the menu at almost every traditional restaurant in Türkiye. Served 24/7 at lokanta’s, it’s a low-cost bowl of goodness that’s made from just a few ingredients, and it’s oh so comforting no matter the time or season.

Red lentil soup is the most common, although you also find yellow and green lentil soups in many restaurants, all usually served with a wedge of lemon and some Turkish pide bread. It’s a healing dish that’s said to boost immunity thanks to all the lentils, onions, carrots and potatoes used in its preparation.

There are a few types of lentil soups in Türkiye. Most assume they are vegan or vegetarian, but it’s always good to check when ordering at a restaurant as bone broth is often used to add flavour and extra nutrition to the dish.

Spicy Lentil / Beautiful Bride Soup (Ezogelin Çorbası)

If you’re looking for a tasty soup to serve on a Turkish theme night, Ezogelin is certainly one to consider, plus it comes with a little back story to tell the guests. It’s perhaps the most traditional of all Turkish soups, and foreigners often refer to it as ‘spicy lentil soup’. Like mercimek çorbası, the main ingredient is red lentils, only it differs due to the additions of rice, bulgur, mint, and crushed spicy red pepper flakes.

Ezogelin’s name derives from the word for bride (gelin) and the story of a beautiful young girl called Zöhre that was ‘ezo’, meaning beautiful. It’s said that in 1909 in Gaziantep, Zöhre fell in love and married a young man. Her immense beauty made her husband jealous and cruel, ultimately leading to the breakdown of their marriage and divorce, an act that was frowned upon at the time. Having returned to her family home, her father quickly arranged for Zöhre to remarry to avoid any more embarrassment or shame.

The new husband-to-be lived in a Turkish village right on the Syrian border, and before marriage, his family asked her to create a dish demonstrating her worth in the kitchen. Zöhre made a lentil soup so unique and delicious it was the best the family had ever tasted, so the marriage went ahead. Zöhre moved to her new home near Syria, but sadly, not long after, wartime caused the borders to close and become battlefields, making it impossible for her to return to see the family she missed in Türkiye. She lived out her days missing home and making wonderful ezogelin soup to ease her sadness. Today the soup is one of the most loved in Türkiye and said to appear on the menu of every lokanta in the country, so do rustle up a pot yourself or give it a try if you get a chance.

Highland Soup (Yayla Çorbası)

You would be forgiven for thinking that Turkish highland soup contains meat or lamb by its translation, but it’s a vegetarian soup made from yoghurt and mint that’s ideal for the summer. It’s an incredibly popular Turkish soup that’s tasty, light and easy to make. It’s not too hearty, leaving plenty of room for the main course.

Yayla soup is another variety often liked by kids, so a good choice for families. It’s made by adding rice to a yoghurt soup base, then topped with dried mint and hot oil, adding tons of flavour.

Tripe Soup (İşkembe Çorbası)

Işkembe çorbası may be made from tripe, but it dates back to the Ottoman Palaces and was favoured by the Sultans and the wealthy, especially during the Sacrifice Feast or Eid al-Adha.

Tripe soup is easy to digest and is known to aid the immune system, so it has become a healing soup served to the sick or when you feel the onset of a chill. It’s also said to cure headaches and hangovers, so you often see locals enjoying Işkembe after a night on the town.

Sheeps Head Soup (Kelle Paça Çorbası)

Kelle Paça çorbası is another well-loved traditional Turkish soup that is made from boiling a sheep or goat’s head. The head is simmered in a big pot with water, onions and salt to bring out the flavour and ensure the meat falls off the bone. This soup is well known for its healing properties, and it’s surprisingly delicious.

The basics of Kelle Paça are simple, and the soup is simole to make. Some Turkish chefs add a butter and flour roux, a beaten egg, garlic and lemon to the dish. It’s excellent served with pide bread, perhaps with some greens on the side.

LOOKING FOR YACHT PROVISIONS OR TURKISH CULINARY INSPIRATION?

We hope you enjoyed our brief look at a few of the most popular Turkish soups. 360° Yachting offers a wide range of services catering to all your cruising and provision needs. If you are planning to hold a themed night and need inspiration on what to serve or top-quality provisions, please CONTACT US