String Bean Soup With Yogurt

Sample Dishes from Turkish Cuisine

String Bean Soup With Yogurt (Fasulye Çorbası)

String Beans1 cup150 gr
Tomato1 medium size150 gr
Onion1 medium size60 gr
Butter or margarine4 tablespoon40 gr
Water4 cup800 gr
Salt2 teaspoon12 gr
Flour5 tablespoon30 gr
Yogurt1 2/3 cup360 gr
Egg1 piece50 gr


Saute chopped onion in melted margarine for 3-4 minutes, stirring occasionally. Add minced tomato stirring well. Simmer for 5 minutes. Add water; stir. Season with salt. Bring to boil. Stir in diced or chopped beans. Reduce heat. Cover and simmer for 20 minutes or until beans are tender. Combine yogurt, flour and slightly beaten egg in a bowl mixing well. Blend in soup gradually, stirring constantly. Simmer gently for 10 minutes. Serve hot.

Servings: 6

Nutritional Value
(in approximately one serving)

Energy125 cal
Protein4,4 g
Fat7,5 g
Carbohydrates10,6 g
Calcium96 mg
Iron0,57 mg
Phosphorus97 mg
Zinc1 mg
Sodium827 mg
Vitamin A593 iu
Thiamine0,07 mg
Riboflavin0,15 mg
Niacin0,43 mg
Vitamin C6 mg
Cholesterol49 mg

Regional Characteristics:

It is almost an everyday dish during summer in Bolu province. In the Black Sea Region corn flour is used instead of wheat flour. It is also cooked with firesh broad beans and sprinkled with chopped fresh dill.