Potato Soup

Sample Dishes from Turkish Cuisine

Potato Soup (Patates Çorbası)

Potato6 small size350 gr
Tomato paste1 tablespoon10 gr
Water6 cup1200 gr
Salt2 teaspoon12 gr
Butter or margarine4 tablespoon40 gr
Mint1 tablespoon1.3 gr
Red pepper1/2 teaspoon1 gr


Cook potatoes until tender. Peel and mash while still hot. Combine tomato paste mashed potatoes. Add water gradually stirring well. Season with salt. Bring to boil. Reduce heat. Simmer for 5 minutes stirring occasionally. Melt margarine in a skillet. Add crushed mint and red pepper; stir. Sprinkle over soup. Serve hot.

Servings: 6

Nutritional Value
(in approximately one serving)

Energy99 cal
Protein1,1 g
Fat6,9 g
Carbohydrates8,7 g
Calcium8 mg
Iron0,58 mg
Phosphorus29 mg
Zinc0 mg
Sodium752 mg
Vitamin A275 iu
Thiamine0,05 mg
Riboflavin0,03 mg
Niacin0,80 mg
Vitamin C5 mg
Cholesterol0 mg

Regional Characteristics:

Original recipe is taken from Nevşehir province. In Bolu province potato is cut into small pieces and blended with 1 beaten egg and 1 cup of yogurt and 2 tablespoons of flour and added into boiling mixture. In this region green pepper is used instead of dried mint.