Anchovy Soup

Sample Dishes from Turkish Cuisine

Anchovy Soup (Hamsi Çorbası)

Anchovy10-15 piece250 gr
Onion1 medium size60 gr
Margarine3 tablespoon30 gr
Water6 cup1200 gr
Salt2 teaspoon12 gr
Carrot1/2 small size30 gr
Flour1/3 cup35 gr
Egg1 piece50 gr
Lemon juice3 tablespoon30 gr
Thyme3 teaspoon2 gr


Clean and remove entrails, heads and backbones of fish. Rinse and chop finely. Set aside. Saute finely chopped onion in margarine for 2-3 minutes in a covered saucepan, stirring occasionally. Add water and salt. Bring to boil. Stir in diced carrot simmer. Dissolve flour with water blending well. Stir in simmering mixture gradually and stirring constantly. Add fish; mix. Simmer for 20 minutes or until tender. Beat egg and lemon juice well. Add hot liquid into egg-lemon juice mixture mixing thoroughly. Stir in soup slowly stirring constantly. Season with thyme; mix. Bring to boil. Remove from heat. Serve hot.

Servings: 6

Nutritional Value
(in approximately one serving)

Energy87 cal
Protein8,4 g
Fat3,1 g
Carbohydrates6 g
Calcium12 mg
Iron0,92 mg
Phosphorus106 mg
Zinc1 mg
Sodium818 mg
Vitamin A538 iu
Thiamine0,02 mg
Riboflavin0,03 mg
Niacin0,11 mg
Vitamin C2 mg
Cholesterol62 mg

Regional Characteristics:

It is a very common soup in the Black Sea Region. In lstanbul, other kinds of fısh are also used to prepare this soup. Some people add potatoes and minced, parsley.