Vegetable Soup

Sample Dishes from Turkish Cuisine

Vegetable Soup (Sebze Çorbası)

Onion1 medium size75 grams
Butter or margarine4 tablespoons40 grams
Flour2 tablespoons12 grams
Water (hot)5 cups1 kg
Celery leaves3-415 grams
Chard leaves125 grams
Parsley3-4 sprigs10 grams
Potatoes2 small size135 grams
Carrots1 small size50 grams
Rice1/4 teaspoons25 grams
Salt2 teaspoon12 grams
Black pepper1/3 teaspoon0.7 grams
Egg150 grams
Milk1 cup200 grams

Servings: 6


Peel the onion, wash and chop finely and place in a saucepan together with the butter or margarine, cover and sautè for 3-4 minutes over low heat, stirring. Add the flour and brown lightly. Add the water, blend well and leave to boil. Wash the other vegetables, remove the leaves where relevant and chop them finely. Pare and grate the potatoes and the carrot. Wash the rice. Add the vegetables, rice and the salt to the boiling mixture. Simmer for 35 - 40 minutes until really tender. Pass through sieve or food processor, add black pepper, stir and replace over the heat. In a seperate dish beat the egg well with the milk, add a couple of spoons from the hot soup to warm it and very gradually add this egg-milk mixture to the pot, stirring constantly, bring to boil and turn off the heat.

Nutritional Value
(in approximately one serving)

Energy119 cal
Protein3.2 g
Fat7.0 g
Carbohydrates11.0 g
Calcium58 mg
Iron0.16 mg
Phosphorus69 mg
Zinc0 mg
Sodium819 mg
Vitamin A1416 iu
Thiamine0.05 mg
Riboflavin0.10 mg
Niacin0.51 mg
Vitamin C4 mg
Cholesterol45 mg


Depending on the season, vegetables such as fresh beans, or peas can also be used.