Distribution

Tarhana Çorbası is the world's first "instant" soup. It was invented by the Turks. In the summer they mixed fresh vegetables, yogurt, flour and dried them - and in the winter they made rich soups. The hungry times are long gone, but this delicious soup is still brewed. In winter, children are fed to them for breakfast, "so as not to get sick." Tarkhan dough for soup is aged for several days, and it is cooked in large quantities. We have reduced the volumes several times - but still this amount of dough is enough to cook soup from it five times.

Ingredients

• 1.5 l chicken or meat broth
• 6-7 Art. l. mashed tomatoes
• butter
• salt, ground red hot pepper
• feta cheese for serving
• about 2 cups flour
• 4 tbsp. l. natural thick yoghurt
• 2 g dry yeast
• half a sweet red pepper
• 1 small onion
• 1 medium ripe tomato
• 2 tsp extra virgin olive oil
• 1 tsp. dry oregano, dill and mint
• 1 tsp salt

Directions

1. For the dough, remove the core from the pepper, chop the pulp randomly. Chop the onion as well. Make a cross-shaped incision on the tomato, dip it in boiling water for 30 seconds, remove the skin. Slice randomly. Grind the onions, peppers and tomatoes with a blender into a more or less homogeneous mass.
2. Dissolve yeast in a little warm (37–40 ° C) water, leave for 15 minutes. Add yogurt, yeast, olive oil, dried herbs and salt to a blender, beat until smooth, transfer to a large bowl. Gradually sift the flour into a bowl and knead the dough, adding 1 tbsp of warm water. l. as needed. You should have a firm dough. Cover it with a towel and let it ferment for 5-7 days.
3. Knead the dough for 5-7 minutes every day, then cover with a towel again. A sour smell will be felt in the room where the dough is standing, this is normal. When the dough stops bubbling, fermentation is over. Divide the dough into portions (about 1 tablespoon per serving), wrap in plastic and freeze. For your first soup, you will need 6 tbsp. l.
4. Place the dough in a saucepan, pour in 1.5 cups of water and leave for 2 hours. Stir occasionally - the dough should dissolve. Add the rest of the ingredients besides salt and pepper. Place the saucepan over low heat and, stirring often, bring to a boil. Cook until thick, 10 minutes. Season with salt and pepper. Serve sprinkled with crumbled feta.