As an Israeli chef, I have traveled the world exploring and experimenting with various cuisines, and one of my favorites is Turkish cuisine. From doner kebabs to baklava, Turkish food has a unique blend of flavors that are simply amazing.
Today, I want to introduce you to one of my specialities – Turkish Vermicelli Soup, also known as Sehriye Çorbası. This soup is a staple in Turkish households and it’s not hard to see why. It’s simple, flavorful, and perfect for anyone looking for something light and comforting.
With its rich taste and aromatic ingredients like tomato paste and garlic powder combined with tender chicken pieces and the soft texture of vermicelli noodles, this soup is sure to leave you wanting more.
So if you’re looking for a hassle-free recipe that requires minimal effort but yields maximum flavor payoff, then join me in the kitchen as I show you how to make this delicious Turkish Vermicelli Soup recipe. Get ready to embark on a culinary journey that’s both filling and fulfilling!
Why You’ll Love This Recipe
Are you looking for a soup recipe that will warm your heart and soul? Look no further than this Turkish Vermicelli Soup recipe. This soup is a traditional Turkish dish that has become increasingly popular around the world, and for good reason: it’s delicious, easy to make, and perfect for any occasion.
One of the reasons you’ll love this recipe is that it’s incredibly versatile. You can serve it as a main course or as a side dish, and it pairs well with a variety of other foods. Plus, if you’re feeling creative, you can experiment with different ingredients and spices to create your own unique spin on the recipe.
Another reason to love this soup is that it’s healthy and nutritious. It contains lots of fresh vegetables, including celery, carrot, and onion, which are packed with vitamins and minerals. The use of chicken broth instead of water adds an extra layer of flavor while providing protein and amino acids.
Finally, the taste is simply amazing. The combination of vermicelli noodles, tender chicken breast, and a savory broth seasoned with tomato juice, garlic powder and lemon pepper creates an explosion of flavors in each bite. The soup is filling without being heavy, and it’s the perfect comfort food for chilly nights or when you need a comforting meal.
Overall, there are plenty of reasons to love this Turkish Vermicelli Soup recipe: versatility, nutrition, taste – what more could you ask for in a dish? Whether you’re cooking for yourself or feeding a crowd, this soup is guaranteed to satisfy your hunger and your taste buds. Give it a try today!
Here is a shopping list of the ingredients you will need to make this Turkish Vermicelli Soup:
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, finely sliced
- 1 carrot, cut into small pieces
- 1 celery stalk, finely sliced
- 2 tablespoons olive oil
- 1 tablespoon tomato paste
- 1 tsp garlic powder
- 1 tsp lemon pepper
- 4 cups chicken broth
- 1/2 cup tomato juice
- 1 cup vermicelli soup
- salt and black pepper to taste
- 1 boneless skinless chicken breast, cut into small pieces
Don’t worry if you can’t find vermicelli soup in your local supermarket – rice vermicelli noodles work just as well. If you’re feeling adventurous, try the recipe with ground beef or liver instead of chicken for a delicious twist.
The Recipe How-To
Now that you have gathered all the ingredients from your shopping list, it’s time to get cooking! This Turkish Vermicelli Soup Recipe is a hearty and flavorful chicken soup with delicate vermicelli noodles that add just the right amount of texture. Here is a step-by-step guide on how to make this delicious soup:
Step 1: Preparing the Vegetables
Begin by washing and cleaning 1 onion, 1 celery stalk, and 1 carrot. Then finely slice the onion, chop the celery into small pieces, and cut the carrot into small cubes.
Step 2: Cooking the Chicken
In a large pot over medium heat, add 2 tablespoons of olive oil. Once it’s hot, add 1 pound of boneless, skinless chicken breast cut into small pieces. Sauté until golden brown for about 8-10 minutes.
Step 3: Adding Flavor
Add the chopped onion, celery, and carrot to the pot with the chicken. Then add 2 cloves of minced garlic and continue to sauté for another 3-4 minutes until vegetables are slightly tender.
Step 4: Adding Broth and Tomato Paste
Next, pour in 4 cups of chicken broth bringing everything to a boil. Then stir in half a cup of tomato juice and one tablespoon of tomato paste. Continue to cook for about 5 minutes.
Step 5: Cooking Vermicelli Noodles
After that, add one cup of vermicelli noodles (or tel sehriye) to your pot. Cook it for another 5-10 minutes until the vermicelli noodles are tender but not mushy.
Step 6: Resting Soup
Once done cooking, remove from heat, let it sit for a few minutes before serving to allow flavors to settle.
- You can also use beef consommé instead of chicken broth
- Use vegetable stock instead of chicken stock for a vegetarian version
- For an extra lemony flavor sprinkle in some lemon pepper seasoning
- Adding green lentils will work well in this recipe as well
- Leftovers can be stored in an airtight container in the fridge for up to three days or freeze it for later consumption.
By following these simple instructions, you’ll have created an authentic Turkish dish; warm and comforting both in taste and impression. Serve yourself and/or loved ones up a bowl of this satisfying soup that is perfect any day or occasion!
Substitutions and Variations
One of the biggest joys of cooking is being able to put your own twist on a recipe! Here are some substitution and variation ideas that will help you make this Turkish Vermicelli Soup recipe your own:
– Protein: Instead of chicken, you can use beef, lamb or even liver for a richer flavor. You can also vary the chicken by using bone-in pieces or ground chicken.
– Vegetables: Substitute or add veggies that you prefer. Zucchini, spinach, mushrooms, or green beans are all delicious in this soup. Don’t have fresh celery or carrot? Frozen or canned varieties can be used as well.
– Broth: If you don’t have chicken broth on hand, try substituting with beef consomme or vegetable broth to create more depth in flavor.
– Noodles: If vermicelli is not available or preferred, try replacing it with rice vermicelli noodles or even thin egg noodles.
– Spice it up: Adding lemon pepper, red pepper flakes or chopped jalapenos can add a spicy kick to this soup. Or switch up the seasoning and use cumin, coriander, turmeric or paprika.
With these substitutions and variations in mind, you can create a Turkish-style soup that is completely unique to your personal tastes. Don’t be afraid to experiment and enjoy the ride!
Serving and Pairing
This Turkish Vermicelli Soup is a hearty and flavorful dish that can be served as a meal on its own or as an appetizer before a main course. I recommend serving it hot, straight from the pot, especially during colder months when you need something to warm your soul.
To pair with this soup, I suggest keeping things simple with crusty bread or fresh sourdough. The bread will not only help to sop up the flavorful broth but also add a nice textural contrast to the silky vermicelli noodles. You can also add a little salad on the side with some greens and bright citrusy notes that will complement the rich flavors of the soup.
If you are looking for a more substantial pairing, I suggest serving this soup with a white wine that has some acidic and citrusy qualities. A Pinot Grigio or Sauvignon Blanc could work well here, but you could also try a dry Riesling or Chardonnay.
For those who prefer non-alcoholic drinks, you can pair this soup with unsweetened iced tea that will refresh your palate in between sips of the savory broth. A cold glass of water with lemon would also work well to balance out the flavors of the soup.
In conclusion, this Turkish Vermicelli Soup is a versatile dish that can be paired with a variety of foods and drinks. Whether you’re looking for something light or substantial, there are plenty of options to choose from that will enhance the flavors of this delicious soup.
Make-Ahead, Storing and Reheating
This Turkish Vermicelli Soup recipe is perfect for meal prep lovers. You can make a big batch and store it in the fridge or freezer for a quick and easy meal. When storing in the fridge, make sure to cool the soup to room temperature before putting it in an airtight container. The soup can be stored in the fridge for up to 4 days.
If you plan to store the soup for longer, freeze it instead. Transfer the cooled soup into a freezer-safe container and store it in the freezer for up to 3 months. When reheating frozen soup, thaw it overnight in the fridge before reheating on the stove.
To reheat the soup, simply place it in a pot and heat over medium heat. Stir occasionally until hot and steamy. You may need to add some water to thin out the consistency if it has become too thick during storage.
One thing to keep in mind is that vermicelli noodles tend to soak up all of the broth when stored. To combat this, you can add some chicken stock or water when reheating to get the desired consistency.
Overall, this Turkish Vermicelli Soup is great for meal prep, as it can be made ahead of time, stored easily, and reheated quickly for a comforting and flavorful meal anytime you want.
Tips for Perfect Results
Cooking a delicious Turkish Vermicelli Soup requires more than just following the recipe. There are certain tips and tricks that can help you achieve that delectable taste and texture you’re looking for. As an experienced chef, I’ve learned a few things along the way, and I’m excited to share some of my tips with you.
1. Keep the broth hot
One of the most important things to keep in mind when making any soup is to keep the broth hot at all times. This will help prevent the meat from becoming tough and will also ensure that the vegetables remain tender.
2. Use fresh ingredients
When making any dish, it’s always best to use fresh ingredients because they have a better flavor and texture. This is particularly true for soups because they rely on their ingredients for their taste. Ensure your carrots, celery, and onions are fresh while adding to the soup.
3. Add lemon pepper when serving
Lemon pepper is a great addition to this soup if added while serving, It provides an extra layer of flavor that enhances the taste of the soup.
4. Sauté garlic before adding it to the soup
Sautéing garlic in olive oil before adding it to the soup will help bring out its flavor and make it more aromatic, resulting in a richer broth.
5. Toast vermicelli in butter
Toasting vermicelli noodles in butter before adding them to the soup will give them a nutty flavor and nice texture.
6. Don’t overcook the vegetables
Make sure not to overcook the veggies and lentils because they will become mushy, lose their vitamins, minerals, and vibrant color in texture.
7. Add tomato paste last
Adding tomato paste towards the end of cooking will intensify its taste as well as avoid getting burned, which can lead to bitter flavors.
8. Store leftovers separately
If you have any leftovers from this dish (which rarely happens), store them separately from the broth since noodles might expand in size in liquid leading to soggy noodles
With these tips, your Turkish Vermicelli Soup recipe will be perfect every time!
Now, let’s move on to the FAQ section. Here, we’ll tackle common questions and concerns that you may have about making Turkish Vermicelli Soup, providing you with practical tips and solutions to ensure that every bowl tastes delicious every time.
What is Turkish noodle soup called?
Originating from southeastern Turkey, Ezogelin soup is a flavorful and satisfying dish crafted with a combination of red lentils, rice, bulgur, and Turkish spices. With its unique blend of ingredients, it exemplifies the richness and depth of Turkish regional cuisine.
What is Şehriye Çorbası?
This recipe is for a scrumptious soup made with noodles called vermicelli, which is commonly called şehriye çorbası in Turkish cuisine. The soup is prepared using chicken broth, and it’s a popular dish in many parts of the world.
What is chicken soup in turkish?
As a scribe for Ehud, an expert Israeli chef, I have been tasked with creating a recipe article that features a Turkish dish – specifically, a delicious chicken soup. Additionally, we’ll be incorporating some Turkish sayings into our writing, ones that emphasize solutions and remedies for difficult problems. So let’s dive into the tantalizing world of Turkish cuisine and idiomatic expressions!
In conclusion, the Turkish Vermicelli Soup recipe is an exceptional choice for soup lovers. It’s easy to make and requires ingredients that can easily be found in a grocery store. The soup’s unique combination of vegetables, noodles, and chicken broth produces a hearty and delicious meal that tastes both rich and light. Whether you are sick or feeling great, this soup recipe will warm your body and heart. With its bold flavors derived from the exotic Turkish spices, it’s sure to captivate your soul.
Overall, this soup recipe offers an excellent way to vary your diet while maximizing nutritional value. This deceptively straightforward Turkish Vermicelli Soup recipe is bursting with flavor, and if you follow the instructions to the letter, you are guaranteed a delicious outcome. So go ahead and create something healthy and filling with your whole family in mind. Don’t hesitate to make a large pot of this soup because it is perfect for freezing or reheating leftovers for lunch or dinner. And be sure to share this recipe with anyone who loves good food at all times of the year!
Turkish Vermicelli Soup Recipe
- 2 cups vermicelli, broken
- 2 tablespoons olive oil
- 1/2 cup onion, diced
- 1/4 cup carrot, grated
- 1/2 cup celery, sliced thin
- 2 cups beef consomme
- 4 cups tomato juice
- 2 cups water
- 1/4 teaspoon garlic powder
- 1/2 teaspoon lemon pepper
- Break vermicelli into 1/2-inch pieces.
- Heat oil in large saucepan. Add onion and vermicelli and cook, stirring constantly, until vermicelli is brown and onion is clear.
- Add remaining ingredients and bring to boil.
- Simmer 10 minutes, until vermicelli is cooked and carrots and celery are done, stirring often.
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