A winter chicken-based soup
If you are craving a nutritious and greedy comfort food, Tarhana Çorbası soup is the one for you: an “old-fashioned” recipe, invigorating and succulent, which will help you on cold winter evenings. In fact, you can prepare it even if you do not feel too fit: the proteins and vitamins of the chicken, associated with the fibers of the vegetables, will give you new life and a not negligible dose of good mood. A unique Turkish dish to share even with family and close friends.
Tarhana Çorbası recipe
Ingredients for 6 people
3 chicken thigh quarters, 1 glass of dried black eyed beans, soaked for 12 hours, 2 tablespoons of butter, 2 tablespoons of olive oil, ½ glass of tarhana, 5 pieces of dried peppers, 4 cloves of garlic, cut into large slices, 2 tablespoons of tomato paste, ½ teaspoon of salt.
For this soup, first you need to prepare the chicken broth, boil the chicken legs covered with water (about 1 liter of water), cooking for about 1 hour until they are completely cooked. Meanwhile, in another pot, boil the black-eyed beans until they become soft, then drain and set aside. Put the dried peppers in hot water for about half an hour so that they become soft. Once they are soft, cut them into small pieces. While the chicken and peas are boiling, place the tarhana in a small bowl with 1 glass of cold water and mix well; it should remain like this for at least half an hour. Once the chicken stock is ready, take 1 glass of it and mix it with the tarhana liquid so that it warms up. Put the rest of the chicken broth on the stove (having already removed the chicken legs), add the pieces of garlic, the softened and chopped dried peppers and finally the tarhana liquid. Stir constantly, and once it starts to boil, add the black eyed peas and salt. In a small pan, heat the olive oil and butter, add the tomato paste and mix well for 3-5 minutes. Then add this tomato sauce to the soup, stir for another minute and remove from heat.