Tangy Fermented-Grain Soup
A pantry-friendly soup made from tangy tarhana powder, tomato or pepper paste, garlic, and bouillon.
By Moow Editorial ·
- Tarhana and bouillon vary widely in saltiness; taste before adding the full listed salt.
At a glance
Read through the method once, then prep the ingredients in the order listed.
- Yield: 4 bowls
- Prep time: 15 minutes, plus 30 minutes soaking
- Cook time: 25 minutes
For the most consistent result, use the listed weights when available; household measures are rounded.
Estimated nutrition per serving
Serving basis: One serving from the final reviewed yield of 4 bowls.
- Calories: 100 kcal
- Protein: 1 g
- Carbohydrates: 8 g
- Fat: 7 g
- Fiber: 1 g
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Ingredients
Have these measured and ready before you begin.
- 4 tablespoons tarhana powder
- 3 1/3 cups (800 ml) water
- 1 garlic clove
- 2 teaspoons (10 ml) tomato or red-pepper paste
- Fine salt, only as needed after tasting
- 1 bouillon cube
- 2 tbsp neutral oil
Directions
1. Whisk the tarhana powder into the water in a saucepan and let stand for 15 minutes.
2. Grate or crush the garlic and add it with the bouillon cube, tomato or pepper paste, and neutral oil.
3. Cook over medium heat, stirring constantly, until the soup boils and thickens.
4. Reduce the heat and simmer for about 10 minutes, continuing to stir often.
5. Add the salt only after tasting, then remove from the heat and serve.
Sources
Tarhana commonly contains wheat and milk; bouillon may contain celery, soy, or other allergens, so check both labels. Refrigerate leftover soup within 2 hours.