Turkish Vermicelli Soup Recipe
This Turkish vermicelli soup recipe is quick and easy to make, yet very satisfying and flavorful with carrots and cream made with Turkish homemade yogurt.
- 1 tablespoon of butter,
- 1 tablespoon of vegetable oil,
- 1 carrot (grated thinly),
- 1 cup of vermicelli,
- 8 cups of hot water (half of the water can be beef consomme).
For the creamy sauce;
- 1 egg,
- 1 tablespoon of all purpose flour,
- 1 cup of yogurt (200 ml.),
For the top;
- 2-3 brunches of parsley.
The cup size is 200 ml.
Process of Turkish Vermicelli Soup Recipe
To prepare the Turkish vermicelli soup, at first, heat the butter and the vegetable oil in a pot. Add the grated carrot and the vermicelli and cook by stirring for 5 minutes. Add the water and the salt and cook for 10 minutes.
To prepare the creamy sauce, mix the yogurt, egg and the flour in a bowl by using a wire beater. Pour 3 tablespoons soup boiling over the stove into the sauce to make it warm and stir the sauce.
Add the sauce in the boiling soup slowly and mix by stirring constantly. Simmer for more 5 minutes and then remove it from the stove.
Add the finely chopped parsley on it and serve.
This Turkish vermicelli soup recipe is for 6 or 7 people. It is quick and easy to make soup recipe.
If you liked this creamy soup recipe, then you will love our other soup recipes.