Soups Consumed for Breakfast in Turkish Cuisine and Distribution by Province*

 

 

SUMMARY

Soup is a type of food that is beneficial for health. They have high nutritional value as most of them are prepared and seasoned with broth. In history, soup comes from the Persian word "Shuraba", which means salty thing, and "aba", which means soup, and today it is expressed as "soup". In addition, there are many texts in history that the history of soup goes back to the past. Soup has a different place in Turkish cuisine compared to other cuisines.

 

Soups, which are consumed as an appetizer and main course in Western countries, are usually the entrance to Turkish cuisine, but they are a type of food that can be included in three meals in traditional culinary culture. Due to its nutritious and satisfying properties, it is still consumed for breakfast in Anatolia, especially in winter.

 

Turks have a rich culture in cuisine. Soups are remarkable in this culture. As a result of the long History Of Gastronomy of Turkish cuisine and the wide geography in which the culinary culture interacts, it is considered important that it contains soups with various and different characteristics. The aim of this study is to reveal the breakfast consumption and short recipes of soups, which have an important place in Turkish cuisine from past to present. In the study, breakfast culture in Turkish cuisine and soups consumed at breakfast were compiled from written and oral sources.

 

With the information obtained, the soups and the provinces where they are consumed are listed alphabetically. These soups are respectively; Bitter, Arabaşı, Shallot, Buttermilk Splitting, Leguminous Splitting, Wheat, Slurry, Bulgur, Fork, Tongue-Paça, Duğra Vaccine, Wedding, Bread, Sour, Ezogelin, Gebol, Girar, Golva, Dough, Helle, Hörre Vaccine , Thin Bulgur Stuffed, Irinti, Tripe, Zucchini, Black Ash (Wheat), Black Cabbage, Roasted, Kavut, Head Cut, Cranberry, Lepe, Curd, Malak, Lentil (Malhita), Lentil Herle (Bulk Soup), Lentil Noodle , Corn, Miyane (Flour) (Roasting Herle),

 

Fifteen, Cannot Die, Beetroot, Rice, Puşruk, Beard Multiplier, Onion, Juicy Rice, Milk, Milky (Rice), Milky Slurry, Sütlü Gendim, Sütlü Göce, (Milky) Splitting , Noodles, Tandoori, Tarhana, Toga, Pickles (Beans), Crumbly, Uğmaç (Ovmaç), Product, Oil, Green Lentils, Plateau, Yoghurt(with) Soup, It is Ravioli with Yoghurt and Fresh Bean Soup with Yoghurt. In addition, in the study, the descriptions of these soups are given briefly to reveal their characters. A map was created to show the distribution of soups consumed for breakfast according to regions. As a result of the study, it is seen that especially tarhana, lentil, flour, yoghurt, milk, bulgur, dough soups and kelle trotter soup are widely consumed for breakfast in Turkey.

 

1. Introduction

Every society has its own customs and traditions related to nutrition. Turks, who have a long historical background, have a rich culture in cuisine (Erdoğdu, 2000; Kut, 2000). Soups are remarkable in this culture. It is one of the types of food that constitutes the richness of Turkish cuisine, that individuals cannot give up from childhood until they die, and that has been cooked from their pre-history to the present day. In history, soup comes from the Persian word "Shuraba", which means salty thing, and "aba", which means a meal, and today it is expressed as "soup". In addition, there are many texts on the historical background of the soup (Üçer, 2013).

 

Soup has a different place in Turkish cuisine compared to other cuisines. Soups, which are consumed as an appetizer and main course in Western countries, are generally the entrance to Turkish cuisine , but they are a type of meal that can take place in our traditional culinary culture for three meals . It is also consumed at breakfast tables due to its nutritious and satisfying properties . Soup service at breakfast takes place more in Turkish food culture . Soups are still consumed frequently in Anatolia in the morning, especially in winter (Guggenmos, 2010; Keskinn, 2006; Üçer, 2013).

 

In this study, it is aimed to reveal the breakfast consumption and short recipes of soups, which have an important place in Turkish cuisine from past to present. In the study, Turkish cuisineThe breakfast culture and the soups consumed for breakfast were compiled from written and oral sources. With the information obtained, the soups and the provinces where they are consumed are listed alphabetically. Then, the descriptions of these soups are given briefly to reveal their characters. In addition, a map in Figure 1 showing the distribution of these soups according to the provinces was created. The soups consumed for breakfast are numbered, and the consumption status in the relevant provinces is indicated with these numbers in the map created. Provinces for which information on soup consumption at breakfast could not be reached were left blank.

 

2. Soups Consumed for Breakfast and Their Recipes

 

The habit of drinking soup for breakfast was quite common in the past. Today, it still continues in some regions, although not as much as in the past, probably with the increase in tea consumption. In this section, there are traditional soups consumed for breakfast and their distribution according to the provinces. The names of the soups consumed for breakfast are indicated in dark color, and the provinces where they are consumed are indicated in parentheses.

 

Bitter Soup (Muğla): Onion is fried in oil and tomato paste is added. Plenty of paprika is added, water and salt are added and boiled (Karaca, 2005).

Arabaşı Soup (Karaman): Flour is fried in butter, turkey broth is added gradually. Add dried hot pepper, salt and water, bring to a boil. Boiled turkey is shredded and its meat is mixed into the soup. Lemon is squeezed and eaten with pickled hot peppers. It is also made with chicken and chicken broth (Dilbaz and İncekara, 2007).

 

Shallot Soup (Aydın, Kahramanmaraş, Karaman): Noodles are fried in a little oil in a pot. Then, grated tomatoes and tomato paste are added and boiled with water and spices, boiled chickpeas are added into it. 

 

A floury dressing is placed close to its descent, and oil* with red pepper paste is poured on it (Kiraz, 2007). Also known as "noodle soup", vermicelli is also used, parsley etc. It can also be added (Bülbül, 1957; Işık, 1998). It is made with chicken broth in Istanbul and Van (İğnem, 1951).

Yarma Soup with Ayran (Ardahan, Bitlis, Malatya, Mardin): Yarma is boiled and the water is filtered. Then it is put into the boiled buttermilk. Onion is fried in oil and poured into it (Kosay and Ülkücan, 1961).

 

Yarma soup with ayran is called “ayran vaccine” in Bitlis and “lebeniyye” in Mardin. In Arabic, "leben" means ayran. Pumpkin and eggs are also laid in Bitlis (Alp, 1956; Yerlikaya, 1996).

 

Yarma Soup with Legumes (Samsun): Yarma is washed and cooked a little with water. Add kidney beans and cook it well. Add water as the water decreases. After cooking, yogurt is added to it. Optionally, oil-fried mint can also be added (Demirel, 1952). Split bean soup is also known as “corn soup” (Halıcı, 2001).

 

Wheat Soup (Samsun): Half of wheat is washed lightly in warm water. Small cut potatoes and half wheat are cooked in boiling water over low heat. Butter is melted in the pan, chopped onion, tomato paste, red pepper powder and mint are roasted and poured on it (Reis, 2008).

 

Bulamaç Soup (Aydın, Isparta, Kastamonu, Konya, Mersin, Yozgat): Flour and water are mixed, leaked meat is poured into it and cooked, and red pepper butter is poured on it (Demirci, 2001; Doğdu, 2005).

 

Bulgur Soup (Aydın, Karaman, Kayseri, Kütahya, Muğla, Sinop, Sivas): Thick bulgur, ground meat with bones, salt, tomato paste and water are added. When it is cooked, mint and onion peeler is made on its face, that is, on it. Cube cheese is sprinkled on top while being eaten (Aksu, 2001; Üçer, 2013).

 

Çatal Soup (Çorum): Lentils are soaked overnight and boiled in the morning. Add the cracker and cook it well. Oil, onion, tomato paste are fried in a pan and added to the soup. When it is well cooked and liquefied, fried onions in oil are poured on it. It is eaten with cottage cheese, followed by molasses (Halıcı, 2001).

 

Tongue-Paça Soup (Van): The tongue is boiled with marrow bone. If desired, the brain can also be added to it (İğnem, 1951).

 

Düğ Soup / Düzürcük Vaccine (Çorum, Kırıkkale, Nevşehir, Sivas, Tokat): While making bulgur, fine bulgur remains on the sieve, and the very fine döğülcek is passed under it. First, oil, minced meat, meat with bones and tomato paste are put in the pot and water is added to the prepared soup. When it boils, it is poured and cooked (Üçer, 2013). "knotted vaccine" in Kırıkkale for Düğ soup; In Çorum, “dölcek”; It is called "dürcü" in Nevşehir (Doğan, 2001; Bal, 2002; Bakır, 2005).

 

Wedding Soup (Ağrı, İstanbul): Chicken breast is boiled and shredded. Barley vermicelli is added to the water, then chicken and boiled chickpeas are mixed. Whisk egg yolk, yogurt, lemon juice and flour in a bowl and add to the soup. It is drizzled with red pepper fried in oil and sprinkled with chopped parsley (Uysal and Uysal, 2008).

 

Bread Soup (Mersin): Crumbled bread crumbs by hand are mixed well in a bowl with yoghurt overnight. The next day it is mixed well again. Boil the broth in a saucepan. The bread crumbs with yogurt are mixed and fed into the broth. After adding salt, it is boiled for five more minutes on low heat and removed from the stove. Red pepper is added to the butter heated in a pan, mixed and added to the soup (Çelen, 2009).

 

Sour Soup (Kahramanmaraş): It is made by adding garlic and liquid sumac to lentil soup. Peppermint fried in oil is poured on it (Tekinşen, 1973).

 

Ezogelin Soup (Ağrı, İstanbul, Kilis): Onion, garlic, grated potatoes and carrots are fried in oil. Add tomato paste, lentils, rice, bulgur, salt and water, and cook at medium heat. The prepared soup is crushed and filtered through a sieve, and red pepper oil and mint, which are heated in a separate pan, are poured on it (Halıcı, 1991; Uysal and Uysal, 2008).

 

Gebol Soup (Bitlis): Kurut (dried strained yogurt) is washed three days in advance and soaked in water two and a half times its own. On the third day, it is thoroughly crumbled with our hands or with the help of a wire strainer and turned into a thick consistency. Gılgil§ is mixed in warm water and boiled over low heat. When the eye becomes an eye and gets a dark consistency, the diluted dried dried fruit prepared before is poured and boiled. It is eaten with fried chili peppers in butter (Barut, 2008).

 

Girar Soup (Ağrı, Van): Carrot, spinach (pazik), tomato, potato are cut into small pieces and boiled. Diced chicken meat is added to it (İğnem, 1951).

 

Golva Soup (Trabzon): Corns are boiled. The grains are thrown into boiling water. Boiled beans and salt are added and cooked for 20 minutes. Onions are roasted separately and added to the soup (İskender, 1948).

 

Dough Soup (Aydın, Çorum, Muş, Sinop, Tokat): Egg, water, flour, salt are kneaded, opened. It is cut into small pieces, boiled and mixed with yogurt. Heated oil is poured on it (Iskender, 1948). Dough soup is known as “cutting soup” in Muş (Değirmenci, 1941).

 

Helle Soup (Artvin, Ardahan, Muş, Samsun, Tokat, Yozgat): Flour is put in a pot and roasted until it turns pink. It is then left to cool. It is put on low fire again and mixed with cold water. It is cooked until it thickens. It is served by pouring the oil fried with ground meat and chili pepper (Yılmaz, 1925). Helle soup is also called “helle vaccine” in Muş (Değirmenci, 1941).

 

Hörre Vaccine Soup (Kars): Butter and flour are roasted, water is added slowly, then salt and pepper are added. Tomato paste is fried in butter in a small pan and mixed into the soup (Uysal and Uysal, 2008).

 

Thin Bulgur Haşılı (Gümüşhane): Thin bulgur is boiled, on the other hand, a tablespoon of flour is mixed with a little water and mixed slowly with the boiled bulgur, cooked on a slow fire and turned into juicy rice. On the other side, the middle of the size is opened and the melted butter is poured (Yılmaz, 1926).

 

Irinti** Soup (Konya, Malatya): Chickpea, beans, black lentils are boiled together. Add the bulgur iris. Oil is poured into the pan, flour is roasted and poured over the cooked soup. Water with tomato paste is added and boiled, removed from the fire (Burçak, 1935). Irinti soup is known as “large soup” in Konya (Çay, 2003).

 

Tripe Soup (Ağrı, İstanbul, Kırıkkale, Mersin, Van): Tripe is cleaned and thoroughly washed, boiled in a pot with a little water, and chopped into small squares. Chickpeas are boiled in a separate bowl and cooked together with the tripe. Oil and tomato paste are fried in a pan and added to the pot. Add salt and pepper when it is almost cooked. It is boiled a little more and extinguished (Doğdu, 1959). The tail part of the veal, called “poçik” in Van, is boiled with tripe and added (İğnem, 1951).

 

Zucchini Soup (Artvin): Black squash is peeled, chopped, cooked with a little sugar and crushed. Slowly the milk is mixed, and some sugar and salt are added (Halıcı, 2001).

 

Black Aş Soup / Wheat Soup (Kars): The lentils are boiled, finely chopped potatoes and bulgur are added to it. It is cooked with a sufficient amount of water. Onions are turned pink in the pan, basil is thrown into it, and poured over the cooked soup (Ulusoy, 1946).

 

Black Cabbage / Beetroot Soup (Gümüşhane, Ordu): Black cabbage is finely chopped. Oil, onions, tomato paste are fried. Water or broth is added, brought to a boil. Add beets, boiled beans or rice. Corn is mixed with water and added with hot pepper (Halıcı, 2001; Azlık, 2006).

 

Roasted Soup (Diyarbakır): When four cups of water boil, lentils and batter are added. After five minutes, the lentils, which have softened a little, and roasted meat are added to the meat. When it boils well, it is taken from the stove (Akgün, 1951).

 

Kavut Soup (Bayburt, Gümüşhane): Kavut is fried in butter for three to four minutes, cold water is added. If it is roasted, it is finely chopped and added and boiled (Halıcı, 2001).

 

Head and Paça Soup (Ağrı, Diyarbakır, Erzincan, Southeastern Anatolia Region, Istanbul, Kahramanmaraş, Mersin, Tunceli, Van): Head is ironed with iron skewers on fire. The trotter is thoroughly cleaned and washed with lye. It is cooked in a deep pot and the meat is separated from the bone. It is added back to the boiling water. Tomato paste is crushed in a little boiling water and added with salt, 15-20 minutes. is cooked. Smashed garlic and lemon juice are mixed and poured over it (Doğdu, 1935; Halıcı, 1991; Akgün, 2005). Head and trotter soup is drunk very early in the morning in Tunceli, outside in soup shops (Gülizar, 1963).

 

Cut Soup (Ardahan, Kocaeli, Manisa, Muş, Nevşehir, Yozgat): Pasta dough is cut into thin sticks. Oil and onions are roasted in a saucepan, boiled green lentils, minced meat, tomato paste, and then salt and water are added. When the water boils, the dough is added and cooked, and pepper is added (Çavuşlar, 2001; Uysal and Uysal, 2008). In Kocaleli, “buruç”, that is, dried plums, is added to the cut soup (Yücel, 1961).

 

Cranberry Soup (Bolu): Four bowls of water are boiled in a saucepan. Then, the cranberry tarhana is slowly added to the boiling water. After adding salt, it is cooked on medium heat for five to six minutes. Garlic juice can be added if desired (Ünalan, 2008).

 

Lepe Soup (Mersin): Chopped onions are fried in oil, tomato paste, spices, cracked wheat or cracked wheat are added, then water is added and boiled (Artun, 2013).

 

Curd Soup (Artvin): Ayran is cooked and filtered, its pulp (curd) is separated. Curd is opened in a bowl with water, a little flour is put on it and whisked, it is poured into boiling water and cooked. When it thickens, it is taken from the fire. Kunda§§ is thrown into the fried butter and drizzled over the face of the soup (Halıcı, 2001).

 

Malak Soup (Zonguldak): It is a dark soup made from corn flour. It is made like corn soup (Özyalçın, 1995).

 

Lentil / Malhıta*** Soup (Adana, Adıyaman, Ağrı, Antalya, Aydın, Bolu, Çorum, Diyarbakır, Elazığ, Erzurum, Giresun, Gümüşhane, Hatay, İstanbul, Kahramanmaraş, Karaman, Kayseri, Kilis, Konya, Manisa, Mardin, Mersin, Muğla, Osmaniye, Sinop, Şanlıurfa, Van): Potatoes, onions and carrots are cut into squares and fried with half a spoon of oil. Add flour and salt, then broth.

 

Washed lentils are poured into the pot, cooked and passed through a strainer. It is sprinkled with cumin and chili pepper (Dogantekin, 2001; Uysal and Uysal, 2008). Pepper fried in oil is poured on it in Kahramanmaraş (Tekinşen, 1973). Lentil soup is known as “mahluta” in Mardin. Mixed means mixed (Alp, 1956).

 

Lentil Noodle Soup (Malatya): Black lentils are washed and boiled. Onion and tomato paste are roasted in a separate pot, boiled lentils are added to this mixture, and it is boiled for a moment or two. By adding soup noodles, the noodles are boiled until cooked and served (Kapıkran, 2006).

 

Lentil Herlesi / Bulk Soup (Sivas): Cooked green lentils are mixed with oil in a saucepan and cooked thickly with the juice of boiled lentils. While being eaten, cube cheese is added to the face of the soup. For this reason, it is called in bulk soup (Üçer, 2013).

 

Corn Soup (Bolu, Giresun, Kocaeli): Corn flour is opened with water, boiling water is poured and mixed. A couple of stones are boiled. Milk is added close to extinguishing the stove, it is boiled and eaten (Özdemir, 2004).

 

Miyane / Flour Soup / Roast Herlesi (Afyon, Antalya, Aydın, Bolu, Çorum, Gümüşhane, Kars, Kayseri, Konya, Mersin, Muğla, Muş, Sinop, Sivas): Flour is roasted with oil. Gradually add broth or water. Add enough salt and cook until it thickens (Ayduş, 1996; Doğruol, 1996). Miyane soup is made with the name “herle” in Kars (Ulusoy, 1926).

 

Onbeş Soup (Isparta): A solid dough is made with flour, water and salt, it is extracted and rested a little. Small pieces are broken off with flour and put into the flour. The dough is thrown into boiling salted water and boiled. While serving, it is optionally eaten by pouring yogurt or just cream oil (Saygın, 2008).

 

Ölemez Soup (Muğla): Butter and onions are fried. Add enough tomato paste and add water and let it boil. On the other hand, flour is made into meringue with water. It is slowly added into the soup. Take care that there is no dough. It is boiled until the flour smell is gone. While being eaten, lemon juice or pomegranate syrup is poured on it (Bulut, 2002).

 

Beet Soup (Giresun, Nevşehir): Split and beans are pre-cooked. The beet is washed and chopped. The beet is thrown into the boiling water where the split and beans are. Flour is stolen for its dressing. It is boiled one more time with salt and pepper and served (Zıvali, 2007).

 

Rice Soup (Afyon, Çorum, Giresun, Muğla, Sinop): Rice is boiled with broth, salt is added. In a separate bowl, fry finely chopped tomatoes in butter. Mix in cooked rice. If desired, chopped parsley or black pepper can be sprinkled on it (Uysal and Uysal, 2008).

 

Puşruk Soup (Ardahan): Flour is slowly added to boiling water and cooked. Tuluk cheese is added close to coming down from the stove. After being kept on fire for a while, it is taken from the stove. After it is removed from the stove, eggs cooked in butter are added and served (Kurt, 2006).

Sakala Multiplier (Afyon): It is made like Lentil Noodle Soup.

 

Onion Soup (Diyarbakır): Finely chopped onions are fried in oil. Add grated tomatoes, mix. Flour is added and roasted and broth is added. When the onions are well cooked, add black pepper and salt. It is eaten by mixing grated cheddar while hot (Uysal and Uysal, 2008).

 

Juicy Rice (Karaman): Fat is melted, tomato paste, red pepper flakes are added and mixed once or twice. Then add bulgur and fry for a minute or two. Hot water is added, when it boils, salt and bone roasting are added. Cook on low heat until the bulgur is soft. It can also be made with minced meat (Işık, 2006). Some families in Karaman consume juicy rice for breakfast every Sunday (Coşkun, 1924).

 

Milk Soup (Artvin, Konya, Balıkesir, Bursa, Gümüşhane, Niğde): A bowl of milk is boiled. A handful of bulgur is thrown into it, salt is added, and it is drunk hot or cold (Emir, 2002; Çakır, 2004; Çetinkaya, 2005).

 

Milk / Rice Soup (Artvin, Aydın, Bolu, Eskişehir, Kayseri, Kocaeli, Malatya, Ordu, Sakarya, Yozgat): After the milk boils, rice is thrown into it. After it swells, salt is added and boiled for a minute or two and removed from the stove (Soykan, 2002; Dikmen, 2007). Milk soup is also called “papuarnik” in Kocaeli, it means milk soup in Greek. The habit of making this soup was acquired from Turkish families who migrated from Greece (Molla, 2009).

 

Milk Slurry (Izmir): One kilo of milk; four spoons of flour, four to five spoons of sugar are added and mixed. Eze is cooked to eze. When the flour smell is gone and it becomes sahlep, it is placed on plates (Halıcı, 1981).

 

Gendime Soup with Milk (Artvin): Gendime is boiled. Milk is added, salt is added (Halıcı, 2001).

Goce Soup with Milk (Çanakkale): It is made like Gendime Soup with Milk.

 

Yarma Soup with Milk (Ardahan, Çorum, Kayseri, Muş, Samsun): It is prepared like Gendime Soup with Milk.

 

Noodle Soup (Ağrı, Aydın, Antalya, Bolu, Çorum, İstanbul, Sakarya, Van): Shallot Soup

done like.

 

Tandoori Soup (Konya): Lentils, chickpeas, beans, bulgur, rice, ground meat, plenty of red pepper,

Dried green pepper, tomato paste, water and oil are put into the pot, placed at the bottom of the tandoor and cooked. Today, legumes are boiled and cooked in normal pots and stoves (Hatipoğlu, 1995).

 

Tarhana (Adana, Adıyaman, Afyon, Ağrı, Aksaray, Amasya, Ankara, Antalya, Artvin, Aydın, Balıkesir, Bartın, Bilecik, Bolu, Burdur, Bursa, Çanakkale, Çorum, Denizli, Düzce, Edirne, Elazığ, Eskişehir, Gaziantep, Giresun, Isparta, Istanbul, Izmir, Kahramanmaras, Karabuk, Karaman, Kastamonu, Kayseri, Kırklareli, Kocaeli, Konya, Kütahya, Malatya, Manisa, Mersin, Muğla, Nevşehir, Niğde, Osmaniye, Sakarya, Samsun, Sinop, Sivas, Tekirdağ, Uşak, Yalova, Zonguldak): Tarhana can be cooked in two ways. 1. Cold water or broth and tarhana are mixed together and cooked for 10 minutes. The butter is melted, the red pepper, mint are thrown and poured over the soup. 

 

2. Tomatoes or tomato paste are fried in oil, broth is added. Tarhana is diluted and cooked by adding it. Göceli tarhana should be soaked overnight (Halıcı, 1981; Emir, 2002; Aydoğan, 2004; Denizli, 2006; Arslan, 2007; Çakmak, 2007; Doğmaz, 2007). 

 

Spices and additional ingredients may vary depending on the region (meat, chickpeas, black-eyed peas, etc.). Next to Tarhana, pickles in Balıkesir; Small raw eggplants are peeled and eaten in Denizli. In Konya, root onion and head cucumber are eaten together with tarhana (Serin, 1996; Özcan, 2002; Halıcı, 2005). In İzmir, tarhana is consumed both normally and with cowpea (Kalabaş, 2001).

 

Toğa Soup (Karaman, Kayseri): Yoghurt, egg and flour are thoroughly whisked. Meat, bulgur and chickpeas are added to this mixture, constantly stirred and boiled. Mint and red pepper are added to the butter melted in a pan and poured over the cooked soup. Toğa soup is a yogurt soup with bulgur. As a “product” in Niğde; It is known as “toyga soup” in Karaman and is sprinkled with mint oil (Işık, 2006; Akkaş, 2009).

 

Pickle / Bean Soup (Giresun): Pickled beans are kept in water for ten minutes and filtered. Onion is chopped and fried with oil. The beans are finely chopped and roasted a little. Water is added and boiled. Cornbread is shredded and added. It is cooked by boiling for a while (Zıvali, 2007).

 

Ufalamaç Soup (Muğla): Some flour is sprinkled with cold water and crumbled by hand in a tray, dough pieces are made in rice size or larger. Crumbs are boiled in salted water, black pepper and butter are added when cooked (Şahin, 2001).

 

Uğmaç / Ovmaç Soup (Bilecik, Bolu, Çanakkale, Gümüşhane, Kastamonu, Kocaeli, Konya, Niğde, Zonguldak): It is made like Ufalamaç Soup (Emir, 2002; Güldemir, 2007).

Product Soup (Niğde): It is made like Toğa Soup (Emir, 2002).

 

Yağlaş (Sivas): It is cooked by mixing flour and water. It is eaten by pouring heated oil on it (Kut, 1988).

 

Yayla Soup (Ağrı, Konya, Muş, Van): It is boiled and embellished with buttermilk. Mountain thyme is thrown and decorated with butter (Ulu, 2007).

 

Green Lentil Soup (Konya, Van): Green lentils are cleaned and washed. Put it on fire in a pot with plenty of water. Close to the softening of the lentils, a handful of bulgur is thrown and salt is added. In a separate place, flour is fried with butter. Add to the soup and mix. On the other hand, fry finely chopped onions in butter in a pan. Add red chili powder. Mix and pour over the soup. It is boiled for a while and removed from the fire. If desired, bone can be added to this soup during boiling (Çetinkaya, 2005). In Van, nut-sized pieces made of egg, flour and ground meat are added instead of bulgur (İğnem, 1951).

 

Yoghurt / Yoghurt Soup (Antalya, Artvin, Bolu, Çorum, Düzce, Erzurum, Giresun, Kayseri, Malatya): Rice is boiled in a glass of water, filtered and cooled. Beat eggs with yogurt and add rice. Water is poured, stirred and brought to a boil. Add salt when cooked. Dry mint, thyme and red pepper roasted in oil are added on it (Akman et al., 2001; Çınar, 2001; Altınpınar, 2004).

 

 

Ravioli Soup with Yoghurt (Kayseri): Small ravioli with minced meat are made from phyllo made from dough prepared with flour, egg, water and salt. It is cooked in boiling water, mixed with garlic yogurt, and butter is poured on it (Budak et al., 2002).

 

Fresh Bean Soup with Yoghurt (Bolu, Samsun): Tomatoes are roasted in a medium-heated stove with beans cut into rings, and boiled by adding water. In another bowl, whisk yoghurt, flour, eggs and two bowls of water. It is added to the boiled beans slowly and mixed, salt is added (Ünalan, 2008). It is made by splitting instead of flour in Samsun (Demirel, 1952).

 

3. Conclusion

With this study, which was created from written and oral sources with a long-term and detailed search, soups consumed for breakfast in Turkey were revealed. As a result; Today, it has been determined that the consumption of soup for breakfast is not as common as it used to be. It is understood that tarhana soup is consumed in almost all provinces in our country. This is followed by lentil and flour soups; 

 

It was determined that yoghurt, milk, bulgur, dough soups and kelle trotter soup are widely consumed at breakfast. The provinces where the most soup types are consumed for breakfast are respectively; Konya, Çorum (ten varieties), Ağrı, Kayseri, Aydın (nine varieties), Kayseri, Van, Artvin, Mersin, Muğla, Bolu (eight varieties), Giresun, Gümüşhane, Karaman, Istanbul (seven varieties), Malatya, Muş, Samsun is Sinop (six varieties). It has been observed that some soups have local consumption. In addition, the study revealed that similar soups are known by different names in different regions; appeared to have minor differences.

 

In the study, there are some provinces in which the information on soup consumption for breakfast could not be reached due to the fact that the source persons did not declare in the culinary culture compilation studies and/or the information from the relevant region could not be accessed. These provinces are; Iğdır, Çankırı, Rize, Bingöl, Şırnak, Hakkari and Kırşehir. “The distribution of soups consumed for breakfast in Turkish Cuisine on the map” in Figure 1, as a visual display of the information obtained, has been prepared. In this way, it is possible to summarize and explain the study on the map.

 

Today, although there are various studies on the place and importance of soups in Turkish cuisine, there are no studies on soups consumed for breakfast, and they are included in a limited number of studies. Therefore, in Turkish cuisine, which has a very rich content, the introduction of breakfast culture and soups consumed for breakfast is important in terms of Turkish culinary culture .

 

It is inevitable that the changes in social life will cause a very rapid change and interaction in the food culture. It is of great importance that the data about the food culture be put into writing and put into service as soon as possible. It is thought that the study will be useful in terms of introducing the richness of Turkish culinary culture and emphasizing its importance. For this purpose, more information should be collected through field studies in future periods. More visual and remarkable studies should be done with experimental applications. 

 

In addition, municipalities, culture and tourism directorates in the provinces should create appropriate venues in this regard. These practices will be important in terms of spreading the habit of consuming soup for breakfast. In this way, it is thought that it will contribute to the cultural and economic development of the relevant region and to tourism mobility.

 

Note:

Google translation was used for the necessary language change.

 

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