Turkish Onion Soup Sogan Corbasi
Experience the comforting warmth of **Turkish Onion Soup (Sogan Çorbasi)**, a rich and flavorful take on classic onion soup with a Middle Eastern twist. This velvety soup is built on a base of golden caramelized onions, enhanced with aromatic spices like paprika, thyme, and cumin, creating a deeply savory and satisfying flavor. A touch of creamy yogurt is gently stirred in for added richness and tang, beautifully balancing the bold spices. Perfect for chilly evenings, this hearty yet light soup is cooked in under an hour and pairs wonderfully with crusty bread. Garnished with freshly chopped parsley, it’s a true celebration of Turkish cuisine. Whether you’re exploring global flavors or looking for a comforting bowl of soup, this recipe is a delicious culinary adventure.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 2 tablespoons butter
- 4 medium (thinly sliced) yellow onions
- 2 (minced) garlic cloves
- 2 tablespoons all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon ground cumin
- 6 cups chicken or vegetable stock
- 1 cup plain yogurt
- 1 teaspoon (to taste) salt
- 0.5 teaspoon black pepper
- 2 tablespoons (chopped) fresh parsley
Instructions
Heat the olive oil and butter in a large pot over medium heat.
Add the thinly sliced onions and sauté for 15-20 minutes, stirring frequently, until golden brown and caramelized.
Stir in the minced garlic and cook for another minute until fragrant.
Sprinkle the flour over the onions and stir well to coat. Cook for 2-3 minutes to eliminate the raw flour taste.
Add the paprika, dried thyme, and ground cumin, mixing well to combine the spices with the onion mixture.
Gradually pour in the chicken or vegetable stock, stirring constantly to prevent lumps.
Bring the soup to a boil, then reduce the heat to low. Simmer for 20 minutes, stirring occasionally.
Temper the yogurt by mixing a few tablespoons of the hot soup into the yogurt, then slowly stir the tempered yogurt into the pot.
Season the soup with salt and black pepper to taste. Simmer for another 5 minutes, but do not allow it to boil after adding yogurt.
Serve hot, garnished with chopped fresh parsley.
Nutrition Facts
Calories |
1093 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.4 g | 94% | |
| Saturated Fat | 22.6 g | 113% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 7868 mg | 342% | |
| Total Carbohydrate | 83.1 g | 30% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 39.6 g | ||
| Protein | 30.0 g | 60% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 668 mg | 51% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1744 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
