Kesme soup Calories

To make kesme soup, knead flour, egg, and water into a firm dough, roll it thin, and cut it into short strips. Simmer lentils in a seasoned broth, add the noodles, and cook until tender.

The noodles in kesme soup are traditionally cut from rolled homemade dough, which gives them their irregular, hearty shape. Their thickness affects cooking time, so cut them evenly and cook until just tender to keep them from turning mushy.

No, kesme soup does not always contain green lentils, although they are common in many versions. Recipes can vary by household and region, and some focus on the cut noodles and broth without lentils.

Kesme soup can be made with meat, meat stock, or neither. Meat adds a richer broth, but the noodles and lentils make meat-free versions substantial; the ingredients in a particular bowl depend on the recipe.

Kesme soup is part of Turkish home cooking and is not associated exclusively with one region. Related noodle soups are made in different parts of the country, with variations in the broth, lentils, seasonings, and whether meat is added.

“Kesme” refers to the cut dough noodles in kesme soup. The dough is rolled into a sheet and sliced into strips or small pieces, rather than being extruded or shaped into uniform commercial noodles.

Kesme soup is generally made with hand-cut dough noodles, often alongside lentils, while erişte soup is a broader name for soup made with erişte, Turkish homemade noodles. In practice, the names and recipes can overlap from one household or region to another.

Add the kesme soup noodles when the lentils are nearly tender, then simmer just until the noodles are cooked. They continue absorbing liquid as the soup sits, so add hot water when reheating if the broth has thickened.

Yes, you can freeze kesme soup, but the noodles may soften and absorb broth after thawing. For a better texture, freeze the lentil broth separately and add freshly cooked noodles when you reheat and serve it.