Spinach Soup

Sample Dishes from Turkish Cuisine

Spinach Soup (Ispanak Çorbası)

Dövme2/3 cup120 gr
Water4 1/2 cup900 gr
Spinach (minced)- -150 gr
Salt2 teaspoon12 gr
Egg1 piece50 gr
Yogurt1 2/3 cup360 gr
Onion1 medium size75 gr
Butter or margarine4 tablespoon40 gr
Mint1 tablespoon1.3 gr
Red pepper1/2 teaspoon1 gr


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)

Energy173 cal
Protein6,3 g
Fat8,4 g
Carbohydrates19,6 g
Calcium104 mg
Iron1,48 mg
Phosphorus140 mg
Zinc1 mg
Sodium843 mg
Vitamin A2243 iu
Thiamine0,12 mg
Riboflavin0,18 mg
Niacin0,66 mg
Vitamin C7 mg
Cholesterol49 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