Village Soup

Kôy çorbası


Preparation info

  • Difficulty


  • Serves


Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

  • About

A thick, tasty soup designed to use up old vegetables and bread, which expands in the soup. It is often made with corn bread and suffices as a meal or snack on its own. Cabbage and peas are often added to this soup.


  • 1 onion, roughly chopped
  • 4-6 cloves garlic, roughly chopped
  • 1 large carrot, peeled and roughly diced
  • 1 stick of celery, roughly diced
  • 1 potato, peeled and roughly diced
  • 2 tablespoons kuyrukyağı (sheep’s tail fat), clarified or ordinary butter
  • 1 teaspoon caraway seeds, crushed
  • 1 teaspoon coriander seeds, crushed
  • ½ teaspoon sugar
  • 2 ripe tomatoes, skinned and roughly chopped
  • 1 tablespoon tomato purée
  • 2 pints/1.2 litres beef, lamb or chicken stock
  • salt and freshly ground black pepper
  • small bunch of fresh parsley, chopped
  • 4 slices corn bread, crusts removed


  • Heat the fat in a large saucepan and add the onion, garlic, celery, potato and carrot. Cook for 2-3 minutes, then stir in the sugar and seeds. Add the tomatoes and leave to cook for 3-4 minutes. Stir in the tomato purée and pour over the stock. Bring the liquid to the boil, reduce the heat and simmer for 30 minutes.
  • Check the seasoning and stir in the parsley. Break the bread into the soup, allow it to absorb and expand, and serve.