Turkish Spinach Soup (Ispanak çorbası)
Overview
Ispanak çorbası is a simple Turkish spinach soup made with onion, a little rice or flour and plenty of fresh spinach, cooked briefly in stock so the leaves stay green. Some versions are finished with a lemon and egg mixture, while others are served with garlicky yogurt on top, a favourite Turkish pairing with spinach. A drizzle of butter with red pepper flakes is a common final touch. The soup is light, quick and nourishing, and it is a useful way to use a large bunch of spinach in winter and spring.
Pictures
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History
Spinach is thought to have spread from Persia into the Middle East and Anatolia, and it became a favourite vegetable in Ottoman cooking. Turkish cooks pair it with yogurt and garlic in many dishes, and spinach soup is part of the everyday repertoire of home-style vegetable soups served across the country. Recipes vary between families, and some add a handful of lentils or a little minced meat for a more filling bowl.
Main ingredients
Spinach, onion, rice, yogurt, garlic, butter. The soup is built on vegetable stock and is usually served hot. Diet: vegetarian; not usually gluten-free.
Recipe outline serves 4 · ~35 min
Ingredients
- 500 g spinach, chopped
- 1 onion, chopped
- 2 tbsp rice
- 1 l vegetable stock
- yogurt with 1 crushed garlic clove
- butter and red pepper flakes
Allergens: Contains: Milk. Based on the typical recipe. Recipes and products vary; always check labels if you have an allergy.
Method
- Soften the onion in butter, add the rice and stock and simmer for 15 minutes.
- Add the spinach and cook for 5 minutes.
- Season and blend lightly if you like.
- Serve with garlic yogurt and pepper butter.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.