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

[@Refika]

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.

[@nelo4real]

Wow Refika, you always go above and beyond 🥰🥰🥰

[@cribraga9215]

Thank you for posting all recipes. Some are new for me and combination is really interesting. Will try all of them!

[@jolandajulyan3568]

How do you dry out the mixture? And for how long? We're in South Africa, with the start of summer. With the drying process, won't the wheat start to ferment, making you sick if you reconstitute the dried out mixture into a soup? Thank you kindly, much appreciated. I simply love all your videos, it's very educational and informative. Thank you for sharing it with the world. Blessings 😁

[@jeancunnane7472]

Wow! TY!

[@shanthiramkumar185]

Pls share the measurements for lentil soup

[@shannonessig5959]

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. ;)

[@Refika]

Yess yess yess.. and a tasty soup is really the easies it eay to eat veggies

[@aluminiumknight4038]

Liquids are too messy, I'm against fast food but soup will have different problems

[@cstz]

@@aluminiumknight4038 Soup is a staple in school canteens in my country, it's always (and I do mean always) available, from kindergarten to universities, and that has never been a problem.

[@sootuckchoong7077]

I feel this soup making is much easier than pizza, cakes, buns, etc.

[@SFVGIRL]

It's an absolutely brilliant idea, for a host reasons! So inexpensive, can use leftovers, it's nutritious. Even cold soups! Gazpacho, cucumber dill...

[@bassetto1603]

Refika Hanim, ben bile 50 yasimdan sonra yeni seyler ogrendim tesekkurler. Bu arada yogurdu sicak corbaya alistirmanin ingilizcesi 'tempering' yani we need to temper the yogurt and egg yolk mixture in order to not curdle the yogurt. Saygilarimla

[@susanonair247ify]

We the lebanese make a similar turhana- we call it keshek, we boil yogurt, add bulgur, cook till it thickens, we pour it out on a very big tray with chux or paper towel, then we place it in the sun, upto 1 week or more, once it's completely dry we place it in the food processor, it becomes very fine cracked bulgur, we have it for breakfast , it's the most amazing dish

[@GypsyoftheSun]

Soups are amazing. They can feed one or many. I usually always have a pot of soup going or containers of homemade soup in the freezer. I love your soup ideas 🙂

[@laura3458]

I was born in Romania, -south of country- and in that part of Romania we have Turkish influence since we were under Ottoman Empire .In our vocabulary there are words with Turkish roots...I couldn't believe when I saw on your video the word:"CORBASI" - so you also gave us the word "Ciorba"...Thanks, we love ciorba (chiorba) - and just like you, we have to have "ciorba" every day...

[@genevievefosa6815]

I love the way you just come to the point, and talk about the recipes. I love soup,. and have some with my supper nearly every day. Now, you have given me some ideas to experiment with, and I cannot wait to try.

[@NormanFinkelstein9863]

Thank you, for being You.

[@lilyrose5806]

Love Refika’s Kitchen!

[@monicas2539]

Thank you for a well-presented video.

[@vickietaintor7686]

Thank you for these tips.

[@ComplicatedCupcake]

Enjoyed that! Thank you!

[@gvm1964]

Thank you for sharing! ❤

[@rosariodeamor2544]

Great recipes. Thank you

[@jennyaguil-art5127]

Love it…❤thanks….you are the best

[@annenunney9907]

Looks smashing many thanks

[@roberttolliver6335]

Perfect one pot meal

[@MsOprst]

Thanks!

[@Refika]

Thank you Olya ❤️

[@AmalaTherapist]

Great ideas

[@maryannvinca2580]

Great video

[@najlayassin3267]

Lovely

[@cstz]

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!

[@fabifabi9677]

I am a Portuguese Canadian and I definitely love this channel For that reason. I agree a 100% about the soup. As a child it was the only way I ate my vegetables. It was mandatory to eat a bowl of soup before anything else!By the way I love your hair and you are looking very nice these days.. Thank you for your channel and all your advocational information.

[@misottovoce]

Reading your comment, I am thinking of the great Caldo Verde I was introduced to in a small restaurant in Villa Nova, Portugal (for those who don't know). Unfortunately, Isabel sold her restaurant to someone whose standards were 'different'. I am sure she is to this day very missed. I am German but my grandmother was Polish. With her too (and very typical Polish), there is no meal with starting with a soup. Tonight I made Caldo Verde,, but using Kalabasi sausage. Still very good!

[@naomiemoore5725]

Will join the group here. I practically live on soup. Soup and salad is a daily ritual. My family roots were in Europe and I have met people from all over the world - all eager to share their favorite soup recipes and sources. And I make my own broth and stock and freeze so when a spur of the moment soup urge is on, I am prepared!

[@jovankakhadra8978]

Soups are absolutely great and fills taste buds, nutrition and your soul too. Soups are hard to find in restaurants in Chicago.

[@jovankakhadra8978]

Soups used to be the first course to be served before the regular meal.

[@tkarcher940]

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!

[@bassetto1603]

Thank you for the nice comments! I wish everyone was as open minded as you are but most people struggle even with trying new flavors. I was raised in Turkey and after moving to the States many years ago, I thought that fruits and veggies didn't taste the same here, although they looked picture perfect!. Initially, I wasn't quite sure if that was my biased impression, but after many trips to my homeland, I objectively realized that they do taste different..not sure if it's the soil, the air or what but I don't blame some Americans for not liking vegetables cause they don't know any better..I'm glad you were able to have such a positive experience even on US soil but I can guarantee you that same food in Turkey would taste even better and much cheaper!

[@sinanismen90]

Is it the one on Divison St :) I love that one

[@tkarcher940]

@@sinanismen90 YES! Cafe Istanbul.

[@abocas]

From Denmark here ..... Turkish food has been recognized in my country for decades for its freshness and use of wonderful flavors. No need to compare to other cuisines :-) They all have their various forces, I think.

[@RH_01779]

French food is so boring. Middle eastern and Asian food is much better.

[@longestpossiblename]

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!

[@Refika]

That makes you a soup gourmet 🤩 Let us know if you like these recipes as well! And thank you too, it's good to hear that you like it 😍

[@MuzikAficionado]

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❣

[@cynthiakeller5954]

In Texas we make a chicken corn soup made with onion, tomato, summer squash, spiced with cumin, sometimes has garlic. It's called calabasita (small squash) bc it's made with calabas but any summer squash will do. Made in all Mexican homes. Sometimes I put diced corn tortillas in it. So good!

[@marianagomezrojas]

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

[@Nadia-rf8kp]

Agree

[@cz2301]

Love this new format! It,s a great way to recycle your old recipes while giving us more ideas to improvise or better plan our meals. Following recipes is a bit overwhelming but once we grasp the basics, we can go by ourselves, inspired by your channel. Keep going! And many thanks!

[@baharaksahin9562]

Hey Refika, this video has all the key vocabulary that I will teach in the Food & Healthy Eating unit to my 7th Grade students in China! Thank you yet again for always helping me in kitchen and now with my lesson content! Lots of love to the team ❤.

[@buztuz6206]

Çin’ de çalışan bir Türk öğretmen. Ne çok imrendiğimi bilemezsiniz.

[@sandya2948]

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🥰

[@phina8392]

Me also, soup for the soul.

[@jamesvoigt7275]

Outstanding! I know too many people who make cookies, not soup, when they are feeling down. You are way ahead of them.

[@markothesharko]

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.

[@buztuz6206]

Those you mentioned as a greek food are not greek. Purely turkish

[@markothesharko]

@@buztuz6206 in the U.S. the Greek restaurants have those dishes. And there aren't any Turkish restaurants.

[@defnej]

There are Turkish restaurants all over the US. Just depends on where you live. The small town of Bloomington, Indiana has three Turkish restaurants.

[@markothesharko]

@@defnej WOW! I went to one in South Florida, but it wasn't very good. But I have never seen another one. I need to do some searching. Obviously Bloomington is BLESSED! 😀

[@defnej]

@@markothesharko Miami has several Turkish restaurants. One is even listed in the Michelin guide for good price and performance quality. Tons of Turkish restaurants in California. Sometimes they prefer not to publicly call themselves Turkish due to potential attacks.

[@jayc1223]

Refika is so creative and generous with her cooking. I love watching her videos because I always learn so much.❤

[@nic4549]

Hello! I made ezogelin today (using brown rice instead of bulgur, and fresh mint, brightened with a squeeze of lemon) as a side for dinner. We enjoyed it, my husband had seconds and I had thirds. Comforting, filling, and delicious, thank you for the ideas!

[@n.m.3981]

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

[@vicky-s4c9x]

In Cyprus we like adding yiouvarlakia to the yogurt soup. These are balls of minced meat, onion and rice, Also, my grandmother, who was from Turkey, made a pastry and filled them minced meat. Delicious!

[@meralodem]

''' balls of minced meat, onion and rice '' that exists in some soup recipes too, yuvarlak means round in Turkish btw

[@behcetrenk4790]

We use to call that “tatar boregi “Cpriyot Turks.f.renk

[@egemensentin]

One of my most favourite dishes is called “ekşili köfte” - “sour meatballs” in Turkish, which is none other than yiouvarlakia with avgolemono. My mum makes a mean one!

[@146agi122]

I have recently discovered you and have been watching your vlog from Toronto, Canada, but I was born in Budapest and I JUST LOVE YOUR style of cooking. It should be fun to create new dishes and watching your videos, I now got a second wind, and using your basic recipes, I now truly enjoy creating a mixture of turkish/hungarian cuisine for friends. ( We do after all have a 150 years of history together).

[@asdisskagen6487]

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.

[@ramonajordan3875]

Yum! As we move into fall, soups are calling my name. Soups, stews, chili are fall/winter staples.

[@franklinstephen3268]

Hello how’re you doing?

[@LuisA-sm2on]

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

[@elinannestad5320]

Hooray! Spare the cows. Yes, I'll try that, thank you.

[@vickigsolomon1241]

Check to make sure the person you are serving it to isn't allergic to cashews.

[@jovankakhadra8978]

Cashews must be roasted, not raw.

[@deniseangeloni9136]

@@jovankakhadra8978 I have often used them raw and it's fine but it may taste a bit better if they are roasted

[@petervan1353]

you're so inspiring!!!!Thank you for making it so easy covering every basis of soup

[@elizabethlopez295]

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

[@amateurepicurean8168]

These soups will certainly help many through a long winter. Thanks for sharing all of these varieties. My mind is already spinning with variations!! Love to you and to your crew, Refika. Be well and stay safe!!!

[@bksavs]

I absolutely LOVE your idea as far as incorporating this in the school system, or even to make an amazing soup restaurant! Great recipes!

[@shilpamizzi7593]

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.

[@VeretenoVids]

I tried ezogelin when you first showed it on the channel and it's become one of our favorites! So simple, yet so yummy!

[@rachael6927]

What a delightful video, loved watching this. I am of Polish background and have a wonderful book of Polish soups by Barbara Kafka but these were all so unique and interesting flavor combinations I had not considered! And puree soup is something I have never tried to make. Love this, and love the idea of incorporating more soups especially for the little ones

[@sunshinenn3067]

Ohhh Refika, I LOVE, LOVE, LOVE the Turkish lentil soup & would have it all the time on my trips to Istanbul! I am going to make it with veg broth as I am vegetarian. Thank you!!!! Love this video with the variations. U r the best!!!!🙏

[@elinannestad5320]

I don't often have regrets about being vegetarian and more lately mostly not eating dairy products..... but all these recipes star the things I just don't eat now. And they all sound super-yummy. I'm envious about you going to Istanbul! - maybe I will go too one day.

[@ketubah6407]

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!

[@jungkookssecretaccount6421]

you’re one of my cooking idols!! hi, refika 💘

[@niveditabhattacharjee8090]

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.

[@marieevans9111]

Love the soups. Due to long Covid, we have been only having homemade broth. I can do some of these using the broth. Thank you, I always love that what you do comes from the heart. Best wishes Marie xo

[@alyamahawilliam6624]

❤

[@BrazenSpirituality]

In America we have a horrible indoctrination of crap marketed towards children as their first solid foods (and easier to prepare quickly for often exhausted parents) and these kids become phobic of any “normal” foods offered to them. It seems that nothing has any appeal to our children except for chicken nuggets and cheese (maybe pepperoni) pizza, and crustless peanut butter and jelly sandwiches. We need to modify what we market to our children to fit the mold of fun shapes and easy to eat while driving and easy to prepare quickly when they are at home.

[@little_misscrafty]

Soups are truly food for the soul. Whenever I miss my mum and granny (both are no longer with us 💔) I make chicken soup. Always use fine angel hair noodles (fide), and as my grandmother used to put quartered whole lemon in the broth to cook with the chicken and root vegitables for truly zesty lemony flavour. Mix yogurt , little flour and egg to enrich the soup and add sour brineniness that adds to the complexity of the dish, and it is traditional. And lastly, we use Savory (Chybritca). You can also add Lovage (Divisil) and plenty of fresh Parsley (Magdanoz)...and be generous with it. Before freezers and all year round available fresh herbs, my mum and granny used to preserve green herbs such as parsley, dill, mint and divisil in salt and olive oil as these herbs loose their aromatics when dried. Da vi e sladko (Bon apetite) 😊

[@anonnnnnsh]

little_misscrafty - What an idea to preserve herbs in oil. We are moving into hard times and preserving is the best way to have variety on hand without breaking the bank. and it tastes good too. I know nothing of the art and would love to learn. Is it possible you could direct me to a video that could teach me. I notice your name is misscrafty so I expect you are resourceful. Thank you for the inspiration.

[@cynthiakeller5954]

I am also interested in how to preserve the green herbs. I love fresh parsley, dill and cilantro in particular. So do you just clean the herbs and put them in a jar with oil? I'm afraid the oil will go rancid after a while. I will not use dried parsley or cilantro. I love fresh dill in my yogurt sauce when I make Çılbır.

[@little_misscrafty]

@@cynthiakeller5954 hi there are number of KZbin videos showing the method of preserving herbs in oil or salt ( I think the latter salt method is likely too high in sodium for our modern diet, especially if you have blood pressure problems, so should be avoided). From memory, mum and granny simply chopped the herbs packed it tight in sterilised jars and cover with oil. It lasted through winter if kept away from sunlight and in a cold place, winters are freezing cold in Bulgaria, so the basements in our houses were the place for storing things like this. Unfortunately these are my childhood memories, and I don't have the precise method of making or storage.

[@cynthiakeller5954]

@@little_misscrafty TY!

[@lisarichards5835]

This is EXACTLY what I've been looking for!!! I've several personal reasons why soup is #1 on my list for any meal... YUM! TIRING of ALL MY OLD STANDBY recipes, these new soups, with the flavorful bases are just the ticket! I, for one, have already started a new grocery list! Hello from the USA and Thank YOU for helping me kick my bland diet to the curb! I can't wait to watch and try more recipes coming out of your kitchen... AGAIN.... Thank YOU for sharing your expertise!!!!

[@pilarguerrero3405]

I loved every idea for making soups. Life is better with warm, thick, creamy tasty soups. Thank you!

[@blissfulone5698]

I love how you gave us the full recipe below! Thank you! They all look wonderful!

[@helenhouse2716]

Thank you for this video! I’m cooking for a family member who can only eat liquid foods. This will help me make much more interesting things for her. I love Turkish food, and miss visiting Turkey. Your videos bring a bit of Turkey to my own kitchen.

[@JC-justchillin]

A very lucky family member to have you make wonderful liquid fare. I often need only liquids too and soups are the best and mist versatile. Super foods.

[@michellemeyer1214]

Refrika I made your lentil soup yesterday and I made the butter and paprika! Delicious! I’ve always loved lentil soup and I’m Sicilian we also roast cauliflower and add it right on top of the soup. It’s delicious! Soup is my comfort food and I live in the Midwest and our windchills are -35 below so I’ll be eating more of my soup. ❤️

[@pinark9527]

Great video about soups and summarizing Turkish soup-making techniques 👍🙏 There is also the Green Lentil Soup with Noodles (curiously called Bacakli Corba😂) the technique of which doesn’t fall under any of your categories but nevertheless could become an international vegan (skip the butter) favorite since it’s full of flavor and plant based protein.

[@Refika]

Yepop 😘

[@poojaperiwal6110]

@@Refika hey Rafika if I don't want to use egg in my curd what are the other options?

[@meralodem]

Hazır çorbalarda denemiştim, erişteli yeşil mercimekli çok güzel bir çorbaydı ama denk gelmiyorum uzun zamandır, adı Oğmaç olabilir veya başka birşey

[@meralodem]

@@poojaperiwal6110 We have white Tarhana and it was my fav food but not easy to find so instead I have that '' Yayla ''soup very often and i drink almost whole pan in a day, the way i do it i boil the rice, i mix yoghurt with little flour, no eggs, later i take the hot water-rice and mix slowly with yoghurt-flour mixture, boil it more, in a sauce pan i put some oil then dried mint, pour this sauce on the pan, the secret is using old yoghurt, tastes the best with sour yoghurt, we can leave the yoghurt out of fridge for a day then make this soup, it tastes amazing

[@vextenoch]

Many of these we have in Serbia. Not that much mediteranean. But it is interesting that SUPA is in Serbian a clear soup, and ČORBA is always thick. We make clear chicken soup, and when we want chicken like this, we make chicken paprikaš. It is really similar go this čorba you made. Lentils and beans is a staple food. Bean çorba is still the most favourite meal in Serbia. Thanks for this lovely video and ideas for new meals. And Tarana is something absolutely different in Serbia. It is a type of pasta. You great the egg-dough on the grater and leave it to dry in the sun and put it in soups.

[@marilynmitchell2712]

Interesting.

[@simama...xox..]

Lovely! Now I will definitely expand my soup repertoire beyond pumpkin and mixed vegetables 🍲😋

[@donnaleveron6511]

Thank you! I love soups, always have one or 2 choices of leftover soups in my fridge. So good for quick lunch, snack, or meal. Currently, navy bean soup, fish chowder (creamy version) and asparagus soup are ready to be reheated. Red lentil soup is one of my top choices, just made some last week. Split pea and either tortilla or hot n sour are waiting to be made next week. I love Turkish and Mediterranean cuisine! Cheers from Texas, near Dallas! Subscribed. I'm making your chicken soup, definitely, next week, split pea can wait. ;-)

[@thelostheroine514]

Loved this vid. As a soup lover I definitely appreciated all the different ideas. I usually make one soup a week during the winter so i will be using many of these techniques

[@nelo4real]

So many good techniques. I love them all. I will try them at home. I then to throw away a lot of vegetables because I am never sure about what to do with them. I will definitely introduce this to my family and see how it goes. Will be great for dinners now had it is becoming so cold 🥶

[@Refika]

Let us know it you like it! :)

[@michaelageorgescu1613]

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! ;)

[@anidaralopez5676]

I very much enjoy your passion when explaining how great soups are. Thank you for the information to bring more flavor and options for soups...they feel like a warm hug in the winter.

[@madelenegeswaldo652]

Refika , I so enjoy watching your videos! I usually watch them several times. The first time just to watch it without any interruption, the second time I usually just watch to learn and gain new cooking skills and Knowledge and the third viewing is to make sure I have not missed anything. Your recipes are simple , and tasty. I love your soup recipes- I made Lentil soup yesterday and. froze half of it - too much for one person but it really came out delicious. Happy Holiday season and a very Happy, healthy and successful new year to you and your team! ❤

[@theoriginalquinnpiper]

Having soup on hand is the one way I am SURE to eat well, especially when tired. I loved your earlier Lentil Soup versions, and now I have many more soups to try, Thank you, Refika and team!

[@elwood212]

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.🙏🙏🙏💕💕💕💕💕🇦🇺

[@kellysardella928]

Thank you for expanding my soup repertoire! Your soup idea is fantastic, I would be a daily patron

[@birsenergun8441]

Lentil soup is my soul food. I sometimes add a potato and a carrot to the base and always home made croutons. Yummy! :)

[@jamesvoigt7275]

Adding potato to lentil soup is a winner for me. It softens the soup somehow and makes it more comforting.

[@rebellefleur2993]

My favorite as well 💯

[@stevepenney6459]

Great, thank you for giving us all these soup possibilities. Your culinary talents are off the charts! Keep on keeping on.

[@RajiTripathi]

Soups are great one-dish meals, and fantastic comfort foods. Perfect in any season... with a nice wholesome salad, freshly baked bread, and a glass of wine.💕

[@randomjasmicisrandom]

I just made the Lentil Soup and it is fantastic! I had a bag of lentils in my store cupboard that I bought ages ago to try and be healthy but didn't have a clue what to do with them. Now I do know and I will be buying lentils a lot more often.

[@4integrity]

Soup would be my choice if I could only have one dish for the rest of my years. Thank you Refika. Turkish soup is new to my cuisine :-) Loved the pureed vegetables and of course, the cream.

[@meenha1976]

Diet? What's that? That word is not in my dictionary 🙉🤣I always have daal in the house, I'm definitely making this on the weekend, Refika I love all your recipes "🌹😻👌💜💖💕💖💕❤️❤️❤️🌹🌹Thanks for another yummy recipe.

[@salibarakat6498]

Soooo happy to see you Refika :) great content as always!!! ❤

[@kimstyles5842]

Oh I would love to find a Turkish restaurant. Leesburg Florida is Central Florida and all the food here is traditional American Including Americanized Mexican. No Turkish, no Brazilian, no Japanese, No Greek pretty much very narrow options.

[@metalyn]

Love soup! Lentil soup at New Year's gives you good luck, that and pickled herring my parents always said. Love making chicken noodle, lentil, pea and will be trying a bean soup. Also will try that mushroom soup. As a kid I never liked mushrooms and my poor grandmother would pick those out of the soup for me. Now I love mushrooms. Thanks for the soup recipes. Definitely will try some of these!

[@Refika]

O thank u... thank you.... 😘you... and to the memory of your grandma 😘😘

[@cadamson2012]

I'm a new subscriber, your videos were in my suggestions to watch after another KZbin channel that I subscribe to showed how she made menemen? (an egg dish she had when she visited Istanbul) into breakfast pockets. Now I'm watching different videos. Thank you for all this content. It's great learning different techniques for cooking. With love from Alberta, Canada

[@niallsheridan3704]

As a confirmed soupaholic I'm looking forward to trying these recipes! Thanks Refika!

[@virginiatatom2724]

Oh my goodness just discovered you! Love your channel, going to try Lavash & Refika Hammered Beef Recipe as soon as possible. Looking forward to cooking together 😍

[@megantingen5997]

Your soups are an excellent way to get veggies into those people that don't like vegetables.

[@lordbaron104]

You are an amazing Chef! I have to come to Istanbul for 2 things, one is to meet you and another is to buy some lovely brass cooking utensils 😄 I am in love with your cookwear! I wish you all the success! Love from Romania 🇷🇴 ❤️

[@MSGC55]

Thank you so much for all your tips and tricks - never met a Lentil I didn't like - Potato and Leek is one of my favourites but we here in Canada 🇨🇦 love a good 7-bean soup, especially in the winter months - can't wait to try some of your recipes - Cheers from Canada 🍁

[@jamesvoigt7275]

Well said!

[@marilynmitchell2712]

Yes. 3 or 4 bean soup almost every day.

[@kerry4987]

Wow! I am SO happy to come across your videos! They are so well done. Teaching as you go, I appreciate that.. and your humour is great too. Thank you! 😊 Looking forward to checking out your store too.

[@helenburghardt3560]

Wow Refika! I love every single one of your soup! Each is different and very inviting. I’ve not come across that many soup ideas on here and yours is mind blowing! I’m definitely gonna try making them. Thank you, again, for yet another fantastic presentation!

[@dorothylee48]

Thank you so much Ms Refika, First time discovering your channel , I love soups too thank you for the many tips I make mushroom soup, I make potato soup, I make butternut squash soup and chicken soup and they always come out delicious but I didn't really know how to make lentil soup I like lentils cuz I know they're healthy for you and tomato soup is one of my favorite but I never made homemade tomato soup but I will try it after watching your video thank you again may the Lord continue to bless the gifts that he is giving you working with your hands in the kitchen not being disrespectful but that is a good talent to have because people love to eat Peace and Blessings to you 🙏🙏💕💕💕

[@laurajury9726]

Reminds me of a favourite family restaurant here in New Zealand - Souplantaion. It served a buffet of multiple soups!

[@anahidkassabian4471]

I just realised I had already commented on this video some time ago. Such a wonderful video, and it brought back so many memories... but this time I have a different question. When I was a kid, the thing my family called 'pacha' was similar to head cheese in the NW european traditions. All sorts of animal parts were boiled for hours, and when it cooled down, it got gelatinous. Is there a connection between that kind of pacha and the one you were talking about?

[@mrscookie1517]

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

[@OohMax]

Súper idea. Woke up this morning thinking about Türkey and soup and look what showed up on my feed. Thank you so much

[@morthanalittle]

I enjoyed my time with you. I learned a lot and intend to look into some of the types of soups I am not familiar with. The last one you described sounds fantastic! I have an adult (35 year old ) daughter who loves lentils too and she makes lentil soup often and always offers to share some with us. I always feel so loved when she does this. She also frequently makes chicken and pasta soup as well as split pea. She is such a wonderful cook and so generous and loving. I felt this same kind of love and generosity from you sharing your knowledge and culture with me. I thank you. I subscribed to your channel and look forward to expanding my repertoire as well as techniques. A quick look down your list of postings revealed an extremely tempting array of dishes and I always love learning more things and more ways to cook. I look forward to spending time with you again. Blessings to you and your family my new friend. Sending love from Southern California USA. 🙏🏼♥️Kelly

[@Refika]

Kelly hi! It's lovely to hear about you and your daughter, and thank you so so much for your kind words! These are what keeps me and the whole team alive 😍😍 Since it's holiday and gift season now, I'd like to send you a small gift from our shop as a sign of my gratitude. I hope you'll enjoy using them as you keep trying, learning and expanding your repertoire :) You can reach Ekin from our team via email about details and address information etc. Here's her email address: [e-mail] Again, thank you so so much! All your lovely comments made my day ❤️

[@morthanalittle]

@@Refika Refika’s! You are so generous and so very very kind. It’s such a lovely gesture, however I do not want you to feel obligated in ANY way to send me gifts! I will not insult you by turning your kindness away, but I certainly do not want you to feel the need to gift me with anything but your wonderful cooking and your beautiful friendship. I’m grateful for both. Truly.

[@Refika]

Hi Kelly, you're so kind and thoughtful. Of course I don't feel obligated and I wouldn't like you to think that way :) I'd be very very happy if you'd accept it as a gift from my heart ❤️

[@morthanalittle]

@@Refika well God Nless you Refika. I did send an email as you had requested and I explained the situation. I feel so blessed to have met you, half way around the world. I’m so honored that you consider me kind. That is my goal in life, that people feel loving energy from me and kindness. I have to say that your spirit is so inviting,I don’t know how anyone could feel anything but loving and kind toward you, beloved.

[@Refika]

Thank you so so much ❤️🙏 I think we did not receive your email, have you sent it to [e-mail] ? Or if it would be easier, you can write your email address here and my team can try to reach out to you. We're sorry for the inconvenience :)

[@jillionairess]

My mother-in-law told me never to make chicken soup without fresh dill. She wasn't wrong although it's not always in season.

[@amnashelesh854]

I made the lentil soup… oh my God it was the best lentil soup I’ve ever had Thank you very much Refika 😍

[@barbaramoore4028]

Did you use the big chunks of onion like she showed or chopped them smaller. Also she showed some other chunks she put in but I don't know what it was? What did you do

[@amnashelesh854]

@@barbaramoore4028 I did put big chunks of onions and carrots, with the lentil and blended them when they’re cooked It came out a thick and delicious soup

[@barbaramoore4028]

@@amnashelesh854 was there another ingredient thst she added after onions . I am vegetarian and really appreciate recipes like this that ate healthy and quick

[@amnashelesh854]

@@barbaramoore4028 I didn’t put the other ingredients, made it simple just onions, carrots and red lentil a bit of tomato paste and turmeric and of course salt and pepper🙂 and used olive oil to sauté the onions and the carrots

[@Incognitoo3]

This is my first exposure to a video from Turkey, and I rather enjoyed it. Thank you for this. I want to try some of your soups. Blessings from USA.

[@RC2214]

For people that are gluten intolerant like me instead of noodles for the chicken soup, you can use spaghetti squash, works really well in replacing the noodle. You just have to roast the squash first in a lasagna dish with some olive oil, salt and pepper with 2 inch of water in the dish and cut the squash like you would a lemon if you were squeezing them and place it cut down and roast for 40 to 45 min. on 400F. When done and cooled using a sturdy fork scrap out the flesh and it will be spaghetti like and it's so yummy 🙂 you just add it into your soup pot half way through cooking

[@marilynmitchell2712]

I use quinoa or millet (Also allergic to rice and oats)

[@emh8861]

Rice

[@coleenburris6816]

You are amazing! I just found your channel. Today is our first snow. I went looking for soup recipes and found this totally useful sight!

[@rockreader4298]

Thank you Refika, for these scrumptious soup recipes and showing us all the ins and outs of how to get similar results as you. I happen to love soups and enjoy how one can alter the flavors by playing with the ingredients. Nothing says warmth and care, like a bowl of homemade soup with a loved one. subbed ( :

[@ang5798]

I really wish it was easier to find soup for delivery where I live. Most restaurants don't have any, few have cold tomato soup that most often tastes like crushed tomatoes from the fridge. There's a chicken restaurant that offers chicken soup but it's really just a broth that often turns out to be somehow sour.. And then of course Asian restaurants have their very sweet very starchy soups which are delicious, but not healthy. What else? Ramen is Asian noodle soup, I don't see it in the same category. I think that's really it.

[@complicatedmike]

I was raised in KY and love black-eyed peas. Most of the people I know in California have never heard of them. And then, from the other side of the planet, Refika mentions black-eyed peas! I love it!

[@57msdeb]

They’re big in the south, not so much anywhere else.