Turkish Sour Soup with Meat and Rice
Ekşili Çorba
This tangy Turkish soup delivers a delightful sour punch from lemon juice and vinegar, balanced with tender pieces of meat and rice in a rich broth. The golden-colored soup has a smooth, comforting texture with hearty chunks throughout. It's the perfect warming dish for cold days and a beloved remedy when feeling under the weather.
Ingredients
Instructions
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Cook the meat
Cut beef into small 2cm cubes and place in a large pot with 1.5kg water. Bring to a boil over high heat for 5 minutes, then reduce to medium-low heat and simmer for 45-60 minutes until meat is tender when pierced with a fork. Skim off any foam that forms on the surface. Do not let the water boil vigorously or the meat will become tough.
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Add vegetables and rice
Dice the onion and carrot into 1cm pieces. Add them to the pot with the cooked meat along with rice and salt. Continue cooking over medium heat for 15-20 minutes until rice is fully cooked and vegetables are tender. The rice should be soft and the vegetables easily mashed with a spoon. Do not add too much heat or the rice will become mushy.
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Prepare egg mixture
In a small bowl, whisk together eggs, lemon juice, and vinegar until well combined and frothy. The mixture should be pale yellow and smooth. Beat vigorously for 2-3 minutes to ensure the eggs won't curdle when added to the hot soup. Do not skip the beating step or the eggs will scramble.
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Make flour roux
In a small pan, melt butter over medium heat for 1 minute. Add flour and whisk constantly for 2-3 minutes until the mixture is golden and smooth, creating a light roux. The mixture should smell nutty and have no lumps. Do not let it brown too much or it will taste bitter.
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Combine and thicken
Add the flour mixture to the soup and stir well. Cook over medium heat for 3-4 minutes until the soup thickens slightly. The consistency should coat the back of a spoon lightly. Add black pepper and adjust seasoning. Do not boil vigorously at this stage or the soup will become lumpy.
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Add sour mixture
Remove the soup from heat and slowly pour in the egg-lemon mixture while stirring constantly in one direction for 2-3 minutes. The soup should become creamy and pale yellow with a smooth texture. Return to very low heat for 2 minutes to warm through. Do not boil after adding eggs or they will curdle and ruin the soup.
Tips
Cooking Tips
To prevent the eggs from curdling, always remove the soup from heat before adding the egg mixture and stir in only one direction. If the soup does curdle, strain it through a fine mesh to remove lumps.
Alternatives
You can substitute chicken for beef and use chicken broth instead of water for richer flavor. Rice can be replaced with small pasta like orzo, though cooking time will vary.
Serving & Storage
Serve immediately while hot with crusty bread and pickles on the side. Store leftovers in the refrigerator for up to 2 days, but reheat gently without boiling to prevent separation.
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