Turkish Potato Soup (Patates çorbası)
Overview
Patates çorbası is a plain, comforting Turkish potato soup. Potatoes, onion and often a carrot are cooked in butter and stock until soft, then blended into a smooth, creamy soup and loosened with milk. Some cooks keep a few small potato cubes in the finished soup for texture. It is finished in the Turkish way with melted butter and red pepper flakes or dried mint, and served with lemon and bread. Quick, cheap and mild, it is a familiar everyday soup in many homes.
History
Potatoes arrived in Anatolia relatively late, spreading widely only in the nineteenth century, but they quickly became part of daily cooking. Blended vegetable soups like this one reflect a modern style of home cooking and are found alongside older soups made with grains, lentils and yogurt. It is popular with children and is often one of the first soups young cooks learn to make, using ingredients most kitchens already have.
Main ingredients
Potatoes, onion, carrot, milk, butter, red pepper flakes. The soup is built on vegetable stock and is usually served hot. Diet: vegetarian; usually gluten-free.
Recipe outline serves 4 · ~40 min
Ingredients
- 4 potatoes, peeled and cubed
- 1 onion, 1 carrot
- 1 l vegetable stock
- 200 ml milk
- 30 g butter
- 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 and carrot in butter.
- Add potatoes and stock and simmer for 20 minutes.
- Blend with the milk until smooth.
- Season and serve with pepper butter.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.