Tarhana Soup Recipe

Ever had one of those days where a cozy bowl of something hearty just calls you by name? This tarhana soup is like a warm hug in a bowl, and trust me, the smell alone will make your kitchen feel like a Mediterranean escape.

I adore preparing Tarhana Soup for its exquisite, cozy flavor and uncomplicated nature. This ancient dish centers around the powder of tarhana cooked in a succulent broth, which has been elevated in flavor by the inclusion of a smidgen of concentrated tomato paste, a drizzle of olive oil, and a few shakes of paprika.

It doesn’t get much better than that, folks—unless you dollop some crumbled feta or Greek yogurt on top, as I recommend. Then it really gets good.

Ingredients

• Tarhana Powder: Rich in probiotics and fiber, it provides a tangy depth to the soup.
• Tomato Paste: Adds a sweet, rich umami flavor, boosting vitamin C content.
• Olive Oil: Healthy fats enhance flavor, promoting heart health and reducing inflammation.
• Feta or Greek Yogurt: Optional, adds protein and creaminess, balancing soup acidity.
• Dried Mint or Fresh Parsley: Optional, provides fresh herbal notes and digestive benefits.

Ingredient Quantities

• 1 cup tarhana powder
• 6 cups water or chicken/vegetable broth
• 1 tablespoon tomato paste
• 2 tablespoons olive oil or butter
• 1 teaspoon paprika
• Salt to taste
• Black pepper to taste
• Crumbled feta or Greek yogurt (optional, for serving)
• Dried mint or fresh parsley (optional, for garnish)
• Red pepper flakes (optional)

How to Make this

1. In a large pot, over medium heat, warm the olive oil or butter until melted and hot.

2. Place tarhana powder in the pot and stir for 1-2 minutes to free its aroma.

3. Mix the tomato paste and paprika well into the contents of the bowl.

4. Slowly add the water or chicken/vegetable broth, and keep stirring vigorously to ensure that no lumps form.

5. Boil the mixture, then turn the heat down to low and let it simmer.

6. Prepare the soup for approximately 15-20 minutes, with the occasional stir, until the mixture reaches a thickened state and the tarhana is completely dissolved.

7. Add salt and black pepper to taste when seasoning the soup.

8. You may (if you wish) add red pepper flakes to the dish for a bit of heat.

9. Serve the soup hot, optionally garnished with crumbled feta or a dollop of Greek yogurt for extra creaminess.

10. Before serving, add a little dried mint or fresh parsley on top for an extra-flavor (and a little bit of eye-candy) garnish.

Equipment Needed

1. Large pot
2. Stirring spoon or spatula
3. Measuring cups
4. Measuring spoons
5. Ladle (for serving)
6. Knife (if chopping fresh parsley)
7. Cutting board (if chopping fresh parsley)
8. Serving bowls

FAQ

• What is tarhana powder?A fermented blend of yogurt, flour, and vegetables, tarhana is served in a variety of soups and consumed in great quantities across Turkey and the Balkans. You won’t find it in the average American pantry, but a bellyful of steaming tarhana soup is life’s ultimate rewards, especially in winter.
• Can I use water instead of broth?Absolutely, water can be used, but using chicken or vegetable broth, will increase the flavor potency of the soup.
• Is it necessary to use tomato paste?The paste made from tomatoes adds depth and richness to the soup, but if you prefer, you can leave it out or use fresh tomatoes in its place.
• Can I make this soup vegan?Certainly! Here’s how I would describe those instructions:

  Absolutely, use vegetable broth and substitute butter for olive oil. Omit the feta or use a plant-based alternative.

  By the way, if you’d like, I can also provide a rundown of why some of these replacements might be good or necessary options, either for health or ethical reasons.

• How do I store leftover tarhana soup?An airtight container is the best for storing soup in the refrigerator. Use one that seals well and keeps the air out. Unless you’re planning on eating the soup in the next three days, it’s best to put it in the freezer.
• Can I adjust the thickness of the soup?Certainly! You can adjust the thickness to your liking by varying the amount of liquid you add. More liquid will make it thinner; less will keep it nice and thick.
• What is a good garnish for tarhana soup?Feta, crumbled; Greek yogurt; dried mint; fresh parsley; and red pepper flakes all excellent garnishes.

Tarhana Soup Recipe Substitutions and Variations

Tarhana powder: Substitute with instant oatmeal for a different texture and flavor profile, although it may not be traditional.
Homemade stock, broth, or a bouillon cube dissolved in water: Any stock or broth you have on hand can be used in place of water in this recipe. If you have any homemade stock lying around, use that instead of water. If you don’t have any kind of broth, you can make a simple broth by steeping some dried mushrooms, seaweed, or meat in hot water.
Tomato paste: Substitute with the same quantity of crushed tomatoes or tomato sauce. This will result in a slightly thinner end product, with a different cooking time as well.
For a different taste and texture, use ghee or coconut oil instead of olive oil or butter.
Substitute white pepper for black pepper when you want a less intense, more refined heat.

Pro Tips

1. Enhance Flavor Depth For a richer flavor, consider roasting the tomato paste in the oil or butter until it darkens slightly before adding the paprika and tarhana. This process caramelizes the sugars in the paste and adds depth to the soup.

2. Smooth Texture To ensure a smooth texture, you can blend the soup with an immersion blender after it simmers. This step will help eliminate any small lumps and provide a silky smooth consistency.

3. Infuse Spices Add a whole cinnamon stick or a few cloves to the pot as the soup simmers. Remove them before serving. These spices can provide a subtle warmth and aromatic quality to the dish.

4. Layer the Heat Instead of adding red pepper flakes to the entire pot, serve them on the side. This precaution allows each guest to customize their level of heat, catering to diverse spice preferences.

5. Creamy Twist For additional creaminess, stir in a small amount of cream or full-fat yogurt towards the end of cooking. This addition will balance the tangy flavors of the tarhana with a smooth, creamy texture.