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Terbiyeli Kereviz Çorbası | Turkish Celeriac Soup with Dill-Paprika Butter
(0)
40 min
Quick
Knuspr-Küche
Eine samtige türkische Spezialität für die Herbst- und Wintersaison: Milder Knollensellerie und Kartoffeln, cremig püriert und traditionell mit aromatischer Zitronen-Joghurt-Terbiye verfeinert. Das Highlight ist die heiße, zischende Dill-Paprika-Butter mit feiner Pul-Biber-Note als Topping.
Ingredients
Preparation method
Preparation & soup base
Peel the celeriac and potatoes and cut them into approx. 2 cm cubes. Finely chop the onion and garlic cloves.
Heat the olive oil in a large soup pot. Gently sauté the diced onion and garlic over medium heat for about 3–4 minutes until translucent, without letting them brown.
Add the celeriac and potato cubes and sauté for about 2 minutes while stirring. Then pour in the hot vegetable stock, season with fine table salt and black pepper, and bring to a boil.
Chef's tip
Gradually tempering the terbiye (yoghurt-lemon mixture) with a little hot broth prevents the yoghurt from curdling in the soup and yields an incomparably velvety texture.
Serve with warm Turkish flatbread (pide) or crispy garlic croutons.
30 min
Under an hour
