Şehriye Corbasi (Turkish Orzo Soup)
Şehriye Çorbası is a comforting Turkish soup made with orzo pasta, enriched with tomato paste, dried mint, and garlic, then brightened with a splash of lemon juice. It's a simple, hearty dish that combines the warmth of home cooking with the ease of preparation, making it perfect for any meal.
INGREDIENTS
- 1 tablespoon olive oil
- 1 tablespoon tomato paste
- 2 cloves garlic mashed or grated
- 1 teaspoon dried mint
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup tomatoes pureed, you can use canned tomatoes
- 5 cups water use vegetable broth or chicken broth if you want
- ½ cup orzo
- ¼ cup parsley plus more to garnish
- ½ tablespoon lemon juice
INSTRUCTIONS
- Heat the olive oil in a large pot over medium heat.
- Add tomato paste, mashed garlic, dried mint, paprika, salt and pepper. Cook over medium heat, stirring constantly for about 30 seconds.
- Pour in the pureed tomatoes, stirring well to integrate the tomato paste mixture with the tomatoes. Let this mixture cook for 5 minutes to allow the flavors to meld together.
- Pour in the water or your choice of broth. Increase the heat and bring the mixture to a boil.
- Once boiling, reduce the heat to a simmer and stir in the orzo and chopped parsley. Allow the soup to simmer for about 10-15 minutes or until the orzo is tender.
- Remember to stir the soup occasionally while it is simmering to prevent the orzo from sticking to the bottom of the pot.
- Once the orzo is cooked, remove the soup from the heat. Stir in the lemon juice.
- Taste and adjust the seasoning if necessary. If you want it a bit spicier, add a bit more black pepper or paprika.
- Ladle the soup into bowls, garnish with parsley and serve hot.
NOTES
- When adding the tomato paste and spices, make sure to stir constantly. This prevents the ingredients from burning.
- Stir the soup occasionally as it simmers. Orzo has a tendency to stick to the bottom of the pot if left undisturbed.
- If the soup becomes too thick, you can add a little more water or broth to reach your desired consistency.
- Don’t forget to taste the soup towards the end of cooking. Adjusting the seasoning with additional salt, pepper, or lemon juice can significantly enhance the flavor.
- Enjoy it with traditional Turkish bread like Ramazan Pidesi.
- The soup can be stored in the refrigerator for up to 3-4 days. Make sure to let it cool to room temperature before transferring it to an airtight container.
- When reheating, you may need to add a little water or broth, as the orzo tends to absorb more liquid upon sitting. Warm it over medium heat, stirring occasionally, until it’s heated through.
- Nutrition information given here is approximate and meant as a guideline only.
NUTRITION
Calories: 117kcalCarbohydrates: 17gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 343mgPotassium: 215mgFiber: 2gSugar: 2gVitamin A: 948IUVitamin C: 12mgCalcium: 30mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
ADDITIONAL INFO
Tried this recipe? Leave a comment below!