4 Worst Rated Turkish Vegetable Soups

Mahluta is a traditional soup hailing from Türkiye. The soup is usually made with a combination of red lentils, onions, tomato paste, rice, olive oil, lemon juice, cumin, and salt. The onions are finely chopped and sautéed in olive oil until tender. The tomato paste is added to the pot and cooked with the onions, followed by the washed and drained red lentils, rice, and water. The mixture is covered and simmered over low heat until both the lentils and the rice become fully cooked and tender. Before serving, lemon juice, cumin, and salt are added to the pot, mixed, and the pot is then removed from the heat source. If properly prepared, mahluta should have a chunky and slightly thick consistency. If desired, the rice can be replaced with bulgur.Expand

Toyga is a traditional soup made with a combination of chickpeas, dövme (wheat berries), water, flour, yogurt, and butter. In order to prepare it, chickpeas and dövme are cooked until tender, then gradually combined with a mixture of yogurt and flour. The combination is cooked for a few more minutes, seasoned with salt, and sprinkled with a mixture of melted butter, crushed mint, and red pepper flakes before serving. The soup is traditionally served piping hot.Expand

Karalahana Çorbası is a traditional soup from the Black Sea Region with kale as the primary ingredient. The name "karalahana" directly translates to "black cabbage" in Turkish, referring to the kale used in this dish. Apart from kale, the typical recipe also includes ingredients such as white beans, corn, onion, tallow/butter, and is seasoned with spices like red pepper flakes, red pepper paste, black pepper, and salt. Meat, such as beef or lamb, can also be added, although the soup is traditionally vegetarian. Some recipes incorporate cornmeal or flour mixed with water to make the soup richer and creamy in texture. Regional varieties exist; the best-known are the ones from the cities of Ordu, Giresun, Rizu, and Gümüşhane. This soup is typically enjoyed during the colder months, providing warmth and nutrition. It's a perfect example of Turkish regional cuisine's ability to highlight local ingredients in simple yet delicious dishes.Expand

A great example of Turkish regional cuisine, Ezogelin çorbası is a hearty, mint-flavored soup made with red lentils, bulgur, pepper paste, and various Turkish spices. The origins of this classic Turkish winter dish are attributed to an unhappily married woman named Ezo who lived in the village of Dokuzyol near Gaziantep in the early 20th century. It is believed that Ezo used to make this soul-warming soup in a desperate effort to win over her mother-in-law's cold heart. Ezo's story was often depicted in films and lamented in folksongs, and her name still lives on in this flavorful dish. Today, apart from being served as a warm starter or even as a breakfast meal, Ezogelin çorbası is traditionally prepared as soul food for the young brides-to-be in order to sustain them for the marital journey that lies ahead.Expand