8 Techniques to Make Great Soups! After this video you will know how to make soup from everything 🍲

Chicken Soup 850 g chicken carcass, any chicken meat would do great as well 3 tablespoons olive oil 1 onion, halved into four 6 cloves garlic, 4 whole, 2 pureed 2 pinches salt Half teaspoon black peppercorn 1.5 L hot water 1 tablespoon butter 4 handfuls orzo 1 tablespoon tomato paste 200 g tomato puree Black pepper Red pepper flakes Salt Parsley Lemon • Heat the olive oil in pressure cooker pot and add the chicken carcass to brown. • Sear the carcass and add the onion and 4 garlic cloves. • Season with salt and black peppercorn and pour the hot water on it. • Close the lid and set the pressure setting to high. When the lid is tight and the pressure is enough to cook, place the pressure cooker on a small burner on low heat. Cook for 12 minutes. • At the end of 12 minutes, turn off the heat and remove the pressure of the pot and open the lid. • If you don’t have a pressure cooker, boiling the chicken on medium heat for 20 minutes with the lid on would do great as well. • Take out the chickens and shred them into strands by using two forks. It is nice to have some chunks as well. • Melt the butter and add the chicken shreds back to pot and crisp them nicely. • Add the garlic puree and orzo and continue to sauté until orzo gets slightly brown. • Add the tomato paste and sauté for a minute. • Pour the chicken stock and add the tomato puree to have nice red colour. Cook it for about 10 minutes more. • Finally, dish the soup and sprinkle some parsley leaves and drop some lemon juice. Enjoy with loved ones. Pumpkin Soup 300 g pumpkin, 2 handfuls roughly chopped, you can use any vegetable for this soup 1 carrot, roughly chopped 1 onion, roughly chopped 7 cloves of garlic, whole 1 walnut-sized piece of ginger, grated 1,5 L hot water, 6 cups Parsley Red pepper flakes 200 g canned kidney beans or any beans or peas 2 handfuls chard or spinach, chopped • Heat a medium sized pressure cooker on high heat. • Add the pumpkin, carrot, onion, ginger, and water. • Close the lid and set the pressure setting to low. When the lid is tight and the pressure is enough to cook, place the pressure cooker on a small burner on low heat. Cook for 8 minutes. • If using a regular pot, cook around 30 minutes with lid on until all veggies are softened. • At the end of 8 minutes, turn off the heat and remove the pressure of the pot and open the lid. • After all ingredients are cooked, blend the soup with an immersion blender until it is smooth. • Ladle the soup into bowls sprinkle with red pepper flakes and parsley if desired. • If you want, you can make your soup more fulfilling by adding boiled beans or chopped of greens such as chard or spinach. Chicken Vegetable Soup with Liaison 2 carrots, diced 1 potato, diced 2 red pepper, diced 1 onion, halved into four 3 tablespoons olive oil 1 chicken breast, diced 1 L water, 4 cups Half teaspoon black peppercorn 1 teaspoon salt 1 egg yolk 4 tablespoons savoury yoghurt 2 clove of garlic 2 tablespoons vinegar, lemon juice would be great Parsley • Heat the olive oil and add the chicken breast to sauté in a pot. • Then add the potato, carrot, red pepper, onion and continue to sauté. • After all ingredients are browned add the water. Let it boil for 10 minutes. • Meanwhile to make the liaison, whisk the egg yolk, yoghurt, garlic and vinegar. • Once the vegetables are cooked with a ladle, slowly add some soup to the yogurt and egg mixture to temper it. Whisk well after each addition. • Take out the onion and add the yogurt and egg mixture back into the pot. Stir well, turn the heat on to medium and bring to a low simmer. • Simmer for 10 minutes, stirring occasionally. • Dish the soup and sprinkle some parsley leaves. • Enjoy with loved ones! Mushroom Soup 2 tablespoons olive oil 1 teaspoon butter 400 g mushroom, sliced 1 onion, diced 5 cloves garlic, sliced 1 L Water, 4 cups, use half milk half water if not using cream 1 cup brown stock 100 g cream, 35% fat 1 teaspoon salt 1 teaspoon black pepper Half teaspoon dried oregano 1 pinch red pepper flakes Parsley, to garnish • Heat the olive oil in a large pot on high heat and sauté the mushrooms. • Add the onion and garlic and continue to sauté. Spare some mushrooms to garnish. • Pour the brown stock and milk before it is hot and cook for 10-15 minutes. Instead of milk you can add cream directly to the soup. • Lastly, blend the soup with an immersion blender till the texture becomes creamy and smooth. • Dish the soup and sprinkle the mushrooms, red pepper flakes and parsley. Bon a petit! Cypriot Tarhana 3 kg sour yogurt 1 L of milk, use fresh milk if you can find 1 kg split or crushed wheat* 8 cloves of garlic, halved 1 cup boiled chickpeas 1 tablespoon of salt • Depending on your preference, sour your homemade yoghurt or village yoghurt you bought on the counter for 1 whole day. • Then, to get rid of the lumps, put it in a pot and stir with a wooden spoon. • Place the pot on the cooker and when it starts to boil, stir it again with the wooden spoon. When it starts to bubble up, add the yarmas slowly and the garlic dividing them in two. Then, add the milk – still slowly – and stir the mixture till it reaches the consistency of sloppy dough. Add in the chickpeas • When this cools down, it should have the consistency of dough. Take 2 big handfuls each, put them in fridge bags and place them in the deep freeze. Cooking the tarhana 400 g tarhana, 1 pack 1 L hot water 2 tablespoons butter ½ bar halloumi, diced • Empty a packet of tarhana into a pot with 1 L boiling water in it and cook gently on low heat till the tarhana is tender. • Then, increase the heat and cook for 35-40 minutes the tarhana should have a thick consistency. • Meanwhile, melt the butter and add the haloumi to fry nicely. Do not turn the haloumi until it nicely sealed. Otherwise, it can lose it is consistency. • When haloumi get crispy and brown it is ready. • Add this as you are about the serve so that the butter and halloumi can sizzle and your soup will be a treat for the eye, nose and ear! * Tarhana is best done with yarma. However, if you cannot find it and use whole wheat,, soak the wheat in water a day before cooking. The Next day, after 20 minutes of scalding, put them through food processor. According to its consistency, when preparing the meal you may have to use less milk.

It would be great for schools to have soup available everyday for every child. More nutritious than a frozen pizza or "nuggets". Healthier children are less grumpy. So parents and teachers would be happy, too. ;)

For many decades we in USA have been told that French cuisine is the pinnacle, but that is because the chefs have a reputation for perfection that is easy for marketing. I went to a nice Turkish restaurant in Chicago and had a memorable meal that made me realize that food from a huge region of the world has been hidden from us -- probably for political reasons. Your channel is an excellent survey of Turkish cuisine, and 41k views in the first week is too low. Everyone should try Turkish food!

Hi Refika, I love your channel. My mother was half Turkish, Half German from Detroit, Michigan. But my Turkish grandfather died when I was a small child. Most of my Turkish culture was related to food. But since there are no Turkish restaurants we often ate at Greek restaurants, and my mom made Greek dishes that are common for Turks too. Moussaka, dolmas, chicken and pilaf, baklava, spanakopita, and others. But your channel is opening my experience to more TURKISH food culture, and I love it. Thank you! Thanks you! Thank you! Every one of your recipes I've made has been fantastic.

Soup is probably the most nutritious, healthy way to eat not just vegetables, but most ingredients. I am absolutely thrilled to see recommendations that it be used to ensure children from all walks of life get sufficient nutrition. This channel is fantastic and should have far more followers than it does.

When watching your channel I've often noticed the similarities between Turkish and Portuguese cuisine, but I never thought I'd find people who love soup as much as we do! Growing up, you wouldn't be allowed to go to the main course if you didn't eat your soup first, and soup is actually always available in every single public canteen in the whole country, and in many private / commercial canteeens too. Also, we even use the same kind of pasta for the chicken soup, the orzo, which is called "pevide" here (we also make chicken soup with rice instead of pasta and it's also delicious). Loved the video, as always!

For the cream soups, if you will blend it then forget the cream and add cashews to the hot liquid. It will come out creamy and smooth with no dairy

Hi Refika, I am from India. You don’t know how you saved me. My son is a soup lover and I was fed up of making clear soups, sweet corn soups and Tomato soups for him. Turkish çorbalar are gems in a treasure. çorba tarifleri için çok teşekkürler. Ellerinize sağlık.

From some where in America. I have been making home made soups for breakfast since I am gluten intolerant. It warms the body up and satisfies the appetite beautifully. I spend one day a week making batches and freeze in portion sizes according to the number of people who will be eating. The night before I set a soup out to defrost and breakfast only needs to be warmed up. Easy ! I thank you for your ideas!

Whenever I feel restless, or a little down in spirit…I always make soup! Never with a recipe, just using my cravings and cooking techniques to enhance flavour. Your video embraces everything I feel about creating soup🥰 You gave me new ideas and have lit my passion for soup-making❣️Thank-you Refika. Can’t wait to try these out🥰

I really appreciate the time you guys take to explain and write every recipe. Thanks so much

In Mexico we have different ways to make soups, tortilla soup is very famous but there are a lot more options in our cuisine. I loved your ideas and can’t wait to visit Türkiye to be able to taste all beautiful food from your amazing country. çok teşekkürler güzellik

Refika, WOW, I’m BLOWN away. I’ve always been a huge Turkish food fan, living in a place with No TURKISH cafes or restaurants . Thank you thank you, for sharing these amazing tips combining 2 of my favourite things, Turkish food and soups. And you have given us the recipes. Bless you Woman, you ROCK! I love your taste, it’s just like mine, I’m now looking forward to more of your videos.🙏🙏🙏💕💕💕💕💕🇦🇺

I grew up with homemade soup almost every day of the year in Scotland and I do still love making and eating soup, though not quite as often as my mum made it. I'm definitely going to try out some of these soups, I'm all for adding more delicious soups to my repertoire! I made your pumpkin dessert and the coffee syrup last week and I already bought more pumpkin to do it again. Soooo good, thank you Refika!

I don’t have words to describe the delight you brought to my 1/8 Turkish roots! My beloved grandfather whose mother was Turkish definitely left serious marks in my taste searches around Eastern Europe and now North America, God rest his soul! I had NO idea why I was SO obsessed with soup & sadly couldn’t see it in my peers, too (that, AND feta cheese pies!) I love you & your channel - long live! ;)

Adore how you get right to the essential techniques and ingredients, beautiful job, great teaching style!

Glad to come across some turkish channel sharing their cuisine in English! Thank you for sharing the recipes in text as well! In Pakistan, chicken corn soup is always a hit, though people are now developing a taste for lentil and mushroom cream soups as well as for Thai soups. BTW, Great to see so many soup lovers around here❣

Wow! So knowledgeable and easy on the eyes. What a valuable human. The Mark Bittman of Turkey for sure!

You are the best at representing Turkey, not only at cooking, but also as a culture 👌

Soups are food for the soul. I associated soups with hospitals or sickness before but having lived in Europe for +25 years and tasted some amazing soups, I agree with you Refika, they are good for all times and should definitely go on school menus. Merci beaucoup for these delicious recipes that I'm going to try out real soon. Love from Paris.