Erzincan Soup (Erzincan çorbası)
Overview
Erzincan çorbası is a creamy yogurt soup with tiny meatballs and noodles from Erzincan in Eastern Anatolia. Minced meat is seasoned with salt and black pepper and rolled into chickpea-sized meatballs, which are simmered in a light broth coloured with tomato paste. Homemade erişte noodles are added next and cooked until soft. Yogurt is whisked with a spoon of flour, crushed garlic and some of the hot broth so it does not split, then stirred into the pot. The soup is finished with butter sizzled with dried mint. It is tangy, garlicky and rich, and makes a full meal with bread.
History
Erzincan sits on the high plateau of Eastern Anatolia, where long winters made yogurt, wheat and meat the base of every meal. Soups that join meatballs and noodles with yogurt are found across the region, and this version carries the name of the city. It appears among the regional soups taught in Turkish cookery schools, beside ayran aşı from Erzurum.
Main ingredients
Small meatballs, erişte noodles, yogurt, tomato paste, garlic, dried mint. The soup is built on tomato broth with yogurt and is usually served hot. Diet: contains meat; not usually gluten-free.
Explore: Tomato soups · Yogurt soups · Noodle soups · Mint soups · More soups from Türkiye
Recipe
Method
- 1
Season the meat and roll it into tiny meatballs.
- 210 min
Dissolve the tomato paste in the water, bring to the boil, add the meatballs and simmer for 10 minutes.
- 3
Add the noodles and cook until soft.
- 4
Temper the yogurt mixture with hot broth, stir it in and heat without boiling, then serve with mint butter.
- ✓
Serve. About 1 h from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
