1 whole chicken
1 cup rice or orzo pasta
1 whole onion
avgolemono sauce
salt
pepper

Directions

Place the chicken in a large stock pot and fill with enough water to cover it.Bring to a boil and remove the foam.At this point add the onion and salt and pepper to taste.Once the chicken is boiled remove it and the onion from the pot.Now add the rice or orzo to the broth and let it boil.When the rice or orzo is ready, add the avgolemono sauce.

* 1 c Red lentils
* 2 md Size onions
* 1 md Size potato
* 2 tbs Rice
* 1 l Meat stock or water
* 2 tbs Butter
* Salt, paprika

Directions

1- Wash lentils and the rice. Add the peeled and chopped onions and tomatoes , peeled potato cut into very small cubes and the meat stock. Cover and cook on low heat for 45 minutes. Pass them through a sieve.
2- Melt the butter in another saucepan. Add paprika and pour over the soup.

* 3/4 cup orzo
* 2 Tbs. dried mint or fresh cilantro
* 3 cups water
* additional water
* 1 and 1/3 cups yogurt (reg., low, or non-fat)
* salt to taste
* 3 Tbs. flour
* 2 tsp. salt
* 1 can of beef or chicken broth or 2 bouillon cubes
* 1 Tbs. vegetable oil
* 1/2 cup onion, diced

Directions

Cook orzo to al dente. Make a paste of the yogurt, flour, and salt, and stir into the pan of undrained orzo. Add broth or bouillon cubes. If using bouillon, add about 2 cups of water as well. Bring the mixture to a boil and cook about 5 minutes, stirring to prevent sticking. Turn off heat. In a fry pan, saute the onions in oil until transparent. Add mint or cilantro and stir-fry until onions are browned. Add this mixture to the soup with additional water and salt to taste. Bring to a boil again and cook 15 minutes.

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• sehriyeli ayran corbasi

* 2 tbs Vegetable oil
* 1/3 c Bulgur
* 1/4 c Fresh cilantro; chopped
* 2/3 c Lentils
* 1/4 c Diced onions
* 1 tbs Flour dissolved in water
* 1 tbs Dried mint
* 1 tbs Tomato paste
* 1 ts Mild or med. red pepper -flakes
* 2 ts Salt
* Boiling water

Directions

In a 2 quart saucepan, saute the cilantro, onions, and mint in oil. Add tomato paste, stirring to blend. Add red pepper, salt, and boiling water to half fill the pan. Stir in bulgur and lentils and bring the mixture to a boil. Then cook over medium heat 15-20 minutes. Dissolve flour in a small
amount of water and stir into soup. Add enough water to nearly fill pan.Cook 30-40 minutes more.

* 8 cups beef broth
* 1 small onion, finely chopped
* 1 hot pepper, chopped – how much depends on how spicy you want the soup
* 4 tomatoes, peeled and chopped or 1 can tomato paste
* 3 Tbs. butter or margarine
* 1/4 cup rice
* parsley-fresh or dried
* Salt

Directions

Sauté the onions and peppers in the butter until soft. Add the chopped tomatoes and sauté until tomatoes are cooked. Add the broth and simmer for 30 minutes.
Add the rice and simmer until rice is cooked. Salt to taste.
Before serving, sprinkle with parsley.

* 1 lb. tomatoes, peeled and chopped
* 6 cups beef broth
* 3 Tbs. flour
* 3 Tbs. margarine
* 3 egg yolks
* 1 cup milk
* salt

Directions

In a soup pot, melt margarine, add flour and sauté until golden brown. Add chopped tomatoes, beef broth and salt to taste. Bring to a boil and simmer for 30 minutes, until tomatoes are cooked. Strain. In a small bowl, beat egg yolks and milk. Add to soup, stirring constantly. Heat soup for about 3 minutes and serve immediately.

* 1/2 cup barley or hulled wheat
* 2 Tbs. dried mint or fresh cilantro
* 3 cups water
* additional water
* 1 and 1/3 cups yogurt (reg., low, or non-fat)
* salt to taste
* 3 Tbs. flour
* meatballs
* 2 tsp. salt
* sauce
* 1 can of beef or chicken broth or 2 bouillon cubes
* 1 Tbs. vegetable oil
* 1/2 cup onion, diced

Directions

Ahead of time, place the barley or wheat in a 2 quart saucepan with water, and cook until grain is quite soft, but not mushy (One to one-and-a-half hours). Cool and drain off excess water. Make a paste of the yogurt, flour, and salt, and stir into the pan of barley. Add broth or bouillon cubes. If using bouillon, add about 2 cups of water as well. Bring the mixture to a boil and cook about 5 minutes, stirring to prevent sticking. Turn off heat. In a fry pan, saute the onions in oil until transparent. Add mint or cilantro and stir-fry until onions are browned. Add this mixture to the soup with additional water, salt to taste, and the meatballs. Bring to a boil again and cook 15 minutes. If desired, serve with the sauce drizzled into each bowl.

Meatballs: With a 1/2 cup of ground beef and salt to taste, make small (1/2 inch) meatballs. Use water on your hands as you form them so they are less sticky.

Sauce: Melt 3 Tbs. oil or butter in a small pan or microwave. Stir in 1 Tbs. hungarian paprika or mild red pepper flakes and heat one minute more.

How visitors found this page:

• kofteli corba
• kofteli yogurt corbasi
• yogurt corbasi
• ayran corbasi

* 5 cups of broth
* salt and black pepper to taste
* 100 grams rice
* 150 grams spinach, chopped
* 50 grams grated Kasar or Gruyere cheese
* 150 grams of fresh peas
* 1/2 bunch of parsley, chopped
* 1 tablespoon butter or margarine
* 2 tablespoons olive oil

Directions

Bring broth to a boil in a saucepan, add rice and peas, salt and pepper and cook for 15 minutes. Then add the spinach and parsley and butter or margarine and cook for another 10 minutes. serve hot with grated Gruyere cheese.

* 2 pieces of celery
* 4 pieces of carrot
* 6 glasses of meat water
* 2 teaspoons of salt
* 1 onion
* 3 spoons of flavor
* 3 spoons of margarine
* water

Directions

After peeling the celeries and the carrots cut them into thin pieces and clean with cold water. Melt the tree spoons of margarine. Add the onion that you had cut into tiny pieces. And then add the celeries and carrots and fry them all together for 10 min. afterwards add the flavor and boil them for 40 min. it’s now ready for the service.

* 250 gr. mutton or lamb, diced
* 1/2 cup noodles or macaroni
* 2 cabbage leaves, chopped
* 1/2 tablespoon tomato paste
* 1 tablespoon butter or margarine
* 2 egg yolks
* 1 tablespoon cracked wheat
* juice of 1 lemon
* 1 onion
* salt, black pepper to taste
* 1 small carrot, cubed
* 1 leek, sliced
* 1 small celery root, cubed

Directions

Saute the meat and thinly sliced onions with butter or margarine until light brown. And tomato paste and mix well. Add 8 cups of warm water and bring to a boil. Then add vegetables, cracked wheat, and salt. When the vegetables are tender, add noodles or macaroni and black pepper. Cook for 10 minutes more and then remove from the heat.Beat egg yolks and lemon juice together and gradually stir 2-3 tablespoons of soup into this mixture. Pour it into the soup, stirring all the time. Cook five more minutes.