Spinach Soup
Sample Dishes from Turkish Cuisine
Spinach
Soup (Ispanak Çorbası)
| Ingredients | Measure | Amount |
| Dövme | 2/3 cup | 120 gr |
| Water | 4 1/2 cup | 900 gr |
| Spinach (minced) | - - | 150 gr |
| Salt | 2 teaspoon | 12 gr |
| Egg | 1 piece | 50 gr |
| Yogurt | 1 2/3 cup | 360 gr |
| Onion | 1 medium size | 75 gr |
| Butter or margarine | 4 tablespoon | 40 gr |
| Mint | 1 tablespoon | 1.3 gr |
| Red pepper | 1/2 teaspoon | 1 gr |
Preparation
Soak dövme overnight
with 1 cup of water. Add remaining water and cook over low heat for 1 hour or
until tender. Stir in chopped spinach. Simmer for 10-15 minutes or until spinach
is tender. Season with salt. Combine yogurt and slightly beaten egg, mixing
well. Blend in soup gradually, stiıring constantly. Brown chopped onion in melted
margarine for 3-4 minutes or until tender crisp. Add crushed mint and red pepper;
stir. Sprinkle over soup. Serve hot.
Servings:
6
Nutritional
Value
(in approximately one serving)
| Energy | 173 cal |
| Protein | 6,3 g |
| Fat | 8,4 g |
| Carbohydrates | 19,6 g |
| Calcium | 104 mg |
| Iron | 1,48 mg |
| Phosphorus | 140 mg |
| Zinc | 1 mg |
| Sodium | 843 mg |
| Vitamin A | 2243 iu |
| Thiamine | 0,12 mg |
| Riboflavin | 0,18 mg |
| Niacin | 0,66 mg |
| Vitamin C | 7 mg |
| Cholesterol | 49 mg |
Regional Characteristics:
It is cooked in
various parts of the country, especially in rural areas. In some areas Swiss
chard, edible wild leaves, vine leaves are used instead of spinach.Since cooking
time is short, bulgur is used instead of dövme in some areas. It is served either
hot or cold