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Sour soup with wild herbs, yogurt, and bulgur
In season: Spring · Summer
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (medium) of Tirisik Sour Soup (220 g) has 99 calories. That works out to 45 calories per 100 g. It contains 15.8 g of carbs, 4.6 g of protein, 1.8 g of fat and 3.5 g of fiber. Its 48.4 µg of Vitamin K covers 40% of the Daily Value. Its glycemic index is 50 (low), so it raises blood sugar slowly.
Selected: 1 cup (medium) · 220 g
99
KCAL / 220G
Carbs
15.8g
· 6% DV
Protein
4.6g
· 9% DV
Fat
1.8g
· 2% DV
Fiber
3.5g
· 13% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 65% · Protein 19% · Fat 16%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 99 kcal | |
| Total fat | 1.8 g | 2% |
| Saturated fat | 0.66 g | 3% |
| Trans fat | 0 g | |
| Sodium | 572 mg | 25% |
| Total carbohydrate | 15.8 g | 6% |
| Fiber | 3.5 g | 13% |
| Protein | 4.6 g | 9% |
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) | 220 g | 99 kcal |
| 100 g | 100 g | 45 kcal |
| 1 bottle (mini) | 100 g | 45 kcal |
| 1 cup (small) | 150 g | 68 kcal |
| 1 bottle (small) | 200 g | 90 kcal |
| 1 bottle (medium) | 250 g | 113 kcal |
| 1 cup (large) | 300 g | 135 kcal |
| 1 bottle (large) | 330 g | 149 kcal |
| 1 bottle (large) | 400 g | 180 kcal |
| 1 bottle (jumbo) | 500 g | 225 kcal |
Calculated from 45 calories per 100 g.
Tirisik Sour Soup is a regional Turkish soup made with tirisik, a wild herb, along with yogurt and bulgur. It is known for its tangy flavor and is traditionally associated with southeastern Turkey.
Tirisik Sour Soup tastes distinctly sour and herbal, with a hearty texture from the bulgur. The strength of the tang and the herb flavor can vary between family and regional recipes.
Tirisik Sour Soup is especially associated with Andırın in Kahramanmaraş, Turkey. It is also made in nearby areas, where local cooks may adjust the ingredients and preparation.
Tirisik Sour Soup gets its tang from the yogurt-based mixture used with the wild herb, which is traditionally left to sour before cooking. That resting step gives the dish much of its characteristic flavor.
No, Tirisik Sour Soup is not tarhana soup. Tirisik uses a wild herb as its defining ingredient, whereas tarhana soup is made from dried, fermented tarhana; the two have different flavors and preparation methods.
No, the tirisik herb should not be eaten raw or undercooked. Raw tirisik can irritate the mouth and throat, so the herb in Tirisik Sour Soup needs to be thoroughly cooked until tender.
Tirisik Sour Soup is made by combining finely chopped tirisik with a yogurt-based mixture and bulgur, letting it rest, then cooking it thoroughly. The herb must soften fully; preparation details differ across household recipes.
Tirisik Sour Soup is usually served hot, either on its own or with bread. For a fuller meal, pair it with a simple salad or another mild side that will not overpower its tangy, herbal flavor.
Tirisik Sour Soup keeps for about three days in a covered container in the refrigerator. Reheat only the portion you plan to eat, and avoid leaving the soup at room temperature for an extended time.
Yes, you can freeze Tirisik Sour Soup in individual portions. Its yogurt-based texture may separate a little after thawing, so defrost it in the refrigerator and stir while reheating.
Vitamins
Vitamin K
48.4µg · 40% DV
Vitamin C
13.2mg · 15% DV
B12
0.29µg · 12% DV
B2
0.15mg · 12% DV
Minerals
Sodium
572mg · 25% DV
Copper
0.13mg · 14% DV
Manganese
0.29mg · 13% DV
Phosphorus
84mg · 12% DV
Potassium ⭐
242mg · 7% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 99 calories in 1 cup (medium) (220 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.
Tirisik Sour Soup is a traditional soup from southern Turkey, particularly associated with Kahramanmaraş and nearby areas. Its defining ingredient is tirisik, a wild leafy herb, cooked with yogurt and bulgur. The herb is not eaten raw: customary preparation involves resting the yogurt mixture before boiling it thoroughly.
The soup has a tangy, earthy taste and a substantial, porridge-like texture. It is usually served hot as part of a home-cooked meal, often with bread. At 45 calories per 100 g, it is relatively light, while the bulgur and herbs contribute some fibre. For a heartier meal, pair it with bread or a simple side salad; unless you know how to prepare the wild herb safely, choose soup made by someone familiar with the traditional method.
Medium
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 3
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.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.66g
MONOUNSATURATED
0.44g
POLYUNSATURATED
0.22g
Omega 6:3 ratio 4.5:1
Above the ideal 4:1 (4.5:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.