Potato Soup
Sample Dishes from Turkish Cuisine
Potato
Soup (Patates
Çorbası)
| Ingredients | Measure | Amount |
| Potato | 6 small size | 350 gr |
| Tomato paste | 1 tablespoon | 10 gr |
| Water | 6 cup | 1200 gr |
| Salt | 2 teaspoon | 12 gr |
| Butter or margarine | 4 tablespoon | 40 gr |
| Mint | 1 tablespoon | 1.3 gr |
| Red pepper | 1/2 teaspoon | 1 gr |
Preparation
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)
| Energy | 99 cal |
| Protein | 1,1 g |
| Fat | 6,9 g |
| Carbohydrates | 8,7 g |
| Calcium | 8 mg |
| Iron | 0,58 mg |
| Phosphorus | 29 mg |
| Zinc | 0 mg |
| Sodium | 752 mg |
| Vitamin A | 275 iu |
| Thiamine | 0,05 mg |
| Riboflavin | 0,03 mg |
| Niacin | 0,80 mg |
| Vitamin C | 5 mg |
| Cholesterol | 0 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.