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Collagen-rich traditional Turkish soup, made with bone and sheep's feet
In season: Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (medium) of Cracked trotter (250 g) has 213 calories. That works out to 85 calories per 100 g. It contains 5.5 g of carbs, 18.8 g of protein, 13 g of fat and 0 g of fiber. Its 1.8 µg of B12 covers 73% of the Daily Value. Its glycemic index is 25 (low), so it raises blood sugar slowly.
Selected: 1 cup (medium) · 250 g
213
KCAL / 250G
Carbs
5.5g
· 2% DV
Protein
18.8g
· 38% DV
Fat
13g
· 17% DV
Fiber
0g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 10% · Protein 35% · Fat 55%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 213 kcal | |
| Total fat | 13 g | 17% |
| Saturated fat | 5.25 g | 26% |
| Trans fat | 0.03 g | |
| Sodium | 775 mg | 34% |
| Total carbohydrate | 5.5 g | 2% |
| Fiber | 0 g | 0% |
| Protein | 18.8 g | 38% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 cup (medium) | 250 g | 213 kcal |
| 100 g | 100 g | 85 kcal |
| 1 serving (small) | 150 g | 128 kcal |
| 1 cup (small) | 150 g | 128 kcal |
| 1 bottle (small) | 200 g | 170 kcal |
| 1 serving (large) | 300 g | 255 kcal |
| 1 bottle (large) | 330 g | 281 kcal |
| 1 cup (large) | 350 g | 298 kcal |
| 1 bottle (extra large) | 500 g | 425 kcal |
Calculated from 85 calories per 100 g.
Cracked trotter is a traditional Turkish soup made by simmering sheep’s feet and bones. The long cooking gives the broth a rich, gelatinous texture; it is often served hot with sharp seasonings such as garlic and vinegar.
Cracked trotter soup is built around sheep’s feet, bones and water or stock. Recipes may add aromatics during cooking, while garlic, vinegar, lemon or pepper are common table-side additions rather than fixed ingredients in every version.
Cracked trotter tastes savory and meaty, with a rich broth and a slightly sticky texture from the long-cooked feet and bones. Garlic, vinegar or lemon can make the finished soup taste brighter and more tangy.
Cracked trotter focuses on feet and bones, while kelle paça may include meat from the head as well. The soups can have similarly rich broths, but the cuts used—and the exact recipe—distinguish them.
Cracked trotter soup can set because gelatin released from the feet and bones thickens the broth as it cools. This is a normal result of long cooking; gently reheating the soup makes it liquid again.
To make cracked trotter, clean the sheep’s feet and bones thoroughly, then simmer them until tender and the broth is flavorful. Strain the broth if desired and serve it hot, adding garlic, vinegar or other seasonings to taste.
Cracked trotter soup is often served with garlic vinegar, lemon or hot pepper so diners can adjust its rich flavor. Bread is a practical accompaniment, and the soup may also be served as part of a larger meal.
Yes, cracked trotter can be cooked in a pressure cooker. Pressure helps soften the feet and bones faster than conventional simmering, but cooking time varies with the cooker and quantity, so follow the appliance instructions.
Yes, cracked trotter soup can be frozen in airtight, meal-sized containers once it has cooled. Its broth may look gelled or separated after thawing; reheat it gently and stir to bring the texture back together.
Cracked trotter soup can contain gelatin derived from collagen released as the feet and bones cook. That does not guarantee a particular skin or joint benefit: the body digests the soup’s proteins rather than sending them directly to one tissue.
Vitamins
B12
1.75µg · 73% DV
B5
1.13mg · 23% DV
B2
0.28mg · 22% DV
Biotin
6.25µg · 21% DV
Minerals
Sodium
775mg · 34% DV
Phosphorus
163mg · 23% DV
Selenium
8.75µg · 16% DV
Zinc
1.5mg · 14% DV
Potassium ⭐
213mg · 6% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 213 calories in 1 cup (medium) (250 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Cracked trotter is a traditional Turkish paça soup made by simmering bones and sheep’s feet until their flavour enriches the broth. The long cooking gives it a savoury taste and a softly gelatinous, sometimes slightly sticky texture when hot.
In Turkey, it is served piping hot, often with garlic, vinegar or lemon added at the table. It can be a warming meal on its own or part of a hearty spread. The broth is collagen-rich and provides protein, with 7.5 g per 100 g. For a lighter bowl, skim off some of the fat and serve it with fresh greens or a modest piece of bread.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
5.25g
MONOUNSATURATED
5.5g
POLYUNSATURATED
0.38g
Omega 6:3 ratio 2.2:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.