Yuzsuk soup Calories

Yuzsuk soup typically contains small dumplings filled with minced meat, chickpeas, tomato paste and broth. Dried mint and other seasonings are common, though the dough, filling and spices vary between family and regional recipes.

Make Yuzsuk soup by simmering small meat-filled dumplings and cooked chickpeas in a tomato-seasoned broth. Add the dumplings to gently boiling liquid and stir carefully so they cook through without breaking or sticking together.

Yuzsuk soup is a traditional dish of southern Turkey, particularly associated with the Mersin region. Its distinctive combination of tiny filled dumplings and chickpeas reflects the region’s home-style cooking traditions.

Yuzsuk soup is also commonly called Yüksük çorbası in Turkish. The name is often linked to the small dumplings’ resemblance to a thimble, although local spellings and explanations of the name differ.

Yuzsuk soup uses very small Turkish dumplings, traditionally made from dough filled with seasoned minced meat. They are sealed before cooking in the broth; some cooks use ready-made mini dumplings to save preparation time.

Yes, canned chickpeas work well in Yuzsuk soup. Drain and rinse them, then add them toward the end of cooking so they warm through without becoming mushy while the dumplings finish cooking.

Yuzsuk soup can be served on its own as a filling meal. A simple salad, lemon wedges or bread make suitable accompaniments, while adding another rich main dish is usually unnecessary.

Yes, but the dumplings may soften after thawing and reheating. For better texture, freeze the seasoned broth and chickpeas separately, then cook freshly prepared or frozen dumplings in the reheated broth.

Store leftover Yuzsuk soup in a covered container in the refrigerator once it has cooled. The dumplings will absorb broth and soften over time, so loosen the soup with a little hot water or stock when reheating.