| Turkish Soups: Soups have traditional importance and are generally served as the first course.Eaten at every meal including breakfast, they are warm and hazy, to help us in cold winter days. Soups nourishing, natural and diverse in Turkey. Tarhana soup is a spicy batter and dry in summer, which is cooked with tomato paste and water. Pre-prepared and cooked months later, the ancestors are of the modern Tarhana instant soups. Spicy hot and spicy yogurt soup suspect brings the scent of the valleys in the houses, as indicated by the Turkish name. Lentil soup and chicken soup are prepared by every housewife.Fish soup prepared in coastal regions adds different tastes of Turkish cuisine. Beef soup stock is a help in stomachs after a long night of drinking raki, wedding soup of mutton neck is served at weddings sucked. These two soups are the authentic examples of Turkish soups. There are four different types of soup: Cooking consom cultured with noodles, vegetables, rice noodles and meat such as chicken, vegetables with butter and flour pastes such as tomato soup Raux, like green bean soup with yogurt, lemon juice and eggs and cultured chicken soup. The only exception is, hot or cold soups served cacık cool in summer. Cacık is a starter, but in a cool, are the main course and ate pilaf. |
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