Soups in Turkey: 7 Traditional Turkish Soups You Must Try

Are you curious about the soups in Turkey? Whether you’re planning a trip or simply want to explore Turkish cuisine from your kitchen, these traditional Turkish soups are some of the most comforting and flavorful dishes you can try.

Soup holds a special place in Turkish food culture and is often served as the first course of a meal. From hearty lentil soups to tangy yogurt-based dishes and rich lamb broths, Turkish soups are known for their simple ingredients and nourishing qualities.

While this list highlights seven popular soups you’ll find across Turkey, it’s only a small glimpse into the country’s incredible culinary traditions. Every region has its own specialties, and locals take great pride in the flavors and history behind each dish.

If you ever visit Turkey, be sure to try a few of these soups for yourself. They’re more than just a warm bowl of comfort—they’re an important part of the country’s culture and everyday life.

What Are Turkish Soups?

Turkish soups, known as çorba, are an important part of Turkish cuisine and are often served as the first course of a meal. Many Turkish soups are hearty, nutritious, and made with ingredients like lentils, yogurt, tomatoes, grains, and lamb broth.

They are eaten throughout the year and are especially popular for breakfast in some regions of Turkey.

Traditional Soups in Turkey

Soup is an essential part of Turkish cuisine and is served in restaurants and homes across the country. From lentil soup to yogurt-based dishes, soups in Turkey are often hearty, flavorful, and deeply tied to regional traditions.

Here are some of the most popular traditional soups in Turkey.

• Tarhana çorbası – a tangy fermented yogurt and grain soup
• Ezogelin çorbası – a lentil and bulgur soup named after a legendary bride
• Domates çorbası – a smooth and comforting Turkish tomato soup
• Beyran çorbası – a spicy lamb soup from Gaziantep, often eaten for breakfast
• İşkembe çorbası – a traditional tripe soup often served late at night
• Yayla çorbası – a creamy yogurt soup flavored with herbs
• Mercimek çorbası – a classic Turkish red lentil soup found across the country

Below are a few traditional Turkish soups you should try when visiting Turkey or cooking Turkish food at home.

Tarhana Çorbası (Traditional Turkish Fermented Soup)

Tarhana soup is an easy-to-prepare soup as it is made from a powder that has previously been handmade.

Tarhana doesn’t have a direct translation in English because it refers to the fermented grain and yogurt mixture used to make the soup.

It is made by taking vegetables, herbs, spices, and yogurt and mixing them together.

To make Tarhana, they are spread out and allowed to dry. Once they are dried out, they will crush them into a powder.

It is typically made at the end of summer or the beginning of fall in preparation for the cold winter when the vegetables won’t be available.

Because it was made from fresh veggies and herbs, this soup is very rich in vitamins and minerals.

Like most things in Turkey, the exact flavor will vary according to the region it is coming from. The vegetables available, as well as local influence, will be added.

It is also known to be one of the first foods that Turks introduce their babies to.

Finally, because the powder is ready to go, the beautiful thing about this soup is that you can make it lickety split!

In a mere 10 minutes, you can have delicious soup as a side or your main dish for dinner. Check out this simple recipe

Ezogelin Çorbası (Turkish Lentil and Bulgur Soup)

Ezogelin is a traditional Turkish cuisine as well as one of my go-to soups here in Turkey.

This soup is often confused with Turkish red lentil soup because they look quite similar. While they both have lentils, that is about where the similarities end.

The literal translation of ezogelin is Ezo the bride (gelin). There is quite an incredible story to go along with the name, actually.

The story goes something like this. In 1909, there was a girl named Zohre who was born in Gaziantep.

She grew to be a beautiful young woman and was given the nickname Ezo because of her beauty.

She married, but her beauty caused many problems for her, and she was eventually divorced and back with her family.

Her father was quick to push her to remarry and ended up marrying a man on the southeastern border of Turkey. She longed to be home. She was sad and lonely.

During the war, she began to channel her sadness into cooking, desperately trying to win her mother-in-law’s heart.

She created this soup from what she could find in the kitchen at the time.

While she passed away in 1956, her recipe was well known as it made appearances in folk songs and to this day has been the subject of Turkish TV shows and movies.

Ezogelin is made from onion, tomatoes, bulgur, rice, mint, and lentils.

Of course, it too can change a bit by region, but it is always served with a lemon wedge to add a squeeze of lemon juice to your soup.

Some will add butter, others extra spices. It is quite popular and is typically a staple on menus along with Mercimek Çorbası (or Turkish lentil soup), though most often the lentil soup is the yellow-colored one.

When you have the chance to try Ezogelin, take it!

Domates Çorbası (Turkish Tomato Soup)

Or otherwise known as Tomato Soup. Who doesn’t love some fresh tomato basil soup?!

It was always one of my favorites as an adult. Especially when accompanied by a grilled cheese, or as Turks call it, tost.

When you come to Turkey, you will notice one particular thing about the vegetables here…the flavor is so incredibly rich!

In the States, I stopped eating cucumbers and tomatoes because they had become so bland.

But here, they are rich in flavor, which means the tomato soup is unreal.

For those of you who are gluten-free, be careful because they will often add a touch of flour to the soup to thicken it up. Make sure you ask if it is “glutensiz” or not.

Typically, Turkish tomato soup is made with tomatoes, onion, garlic, olive oil, salt, pepper, and some basil. Yuuuummm.

Beyran Çorbası (Spicy Lamb Soup from Gaziantep)

This soup holds a special place in my heart and is my absolute favorite soup.

When I first came to Turkey, I was told I had to try this, and soon after, I was in love with this place.

This soup is often served in copper dishes and is known for being a soup you eat when you’re not feeling so great.

Because it is made from lamb neck, you get all the collagen and richness of the bone broth as well as the delicious flavor of spices.

This soup isn’t as easily found, so if you see it, make sure you try it.

It is typically made of lamb neck, a touch of rice, butter, chili paste, garlic, salt, and pepper. It is typically served with some Turkish flatbread.

While it may seem quite simple and boring, the flavors that come together are quite delicious.

So much so that it is often eaten for breakfast, especially in the Antep region.

İşkembe Çorbası (Turkish Tripe Soup)

If you’re into chitlins and love tripe, this is the soup for you. İşkembe Çorbası is Turkish for “tripe soup” and is often known as a great hangover cure here.

Beyond hangover cure, it is a popular soup, especially during Kurban Bayramı, which is the Sacrifice Feast.

They will slaughter the animals and then use every portion of the animal. But make sure that if you’re eating it, you’re eating it somewhere reputable.

Because it is tripe, you really want to make sure that the tripe is completely cleaned before you eat it.

It generally consists of egg yolks, butter, flour, milk, water, and, of course, tripe. It is typically seasoned with red pepper, vinegar, and garlic to taste.

This is one of the more adventurous Turkish soups, made with tripe. If chewy texture doesn’t bother you, give it a whirl. I have dear friends who think this is the best soup ever.

Yayla Çorbası (Turkish Yogurt Soup)

I recently had this one for the first time. I needed to add a bit of salt to offset the sourness from the yogurt, but it was quite lovely. This is one of my dear friend’s favorites.

Yayla Çorbası, or Turkish Highland Yogurt Soup in English, is a creamy, flavorful, and comforting dish that is a standard in Turkish homes. Its name means High Plateau.

This traditional soup is made with yogurt, rice, a tiny bit of oil, a touch of flour, and herbs like dill, mint, or parsley. Of course, you add salt and pepper to taste.

It is another soup that is enjoyed throughout the year because of its lightness and comforting flavor. It is also especially popular with children. It can be enjoyed as an appetizer or main course.

It’s also incredibly versatile – you can add your own favorite ingredients to customize the flavor!

Whether you’re looking for something light yet filling or a unique way to use up leftover yogurt in your fridge, Turkish Yogurt Soup is sure to please any palate.

Mercimek Çorbası (Turkish Lentil Soup)

Last but definitely not least, Lentil Soup. This was the first Turkish dish I made on my own, and I was in love.

I was honestly quite skeptical because…well, in America, we don’t really eat lentils all that much.

Or at least I didn’t. When I tasted the flavors of this soup and knew how healthy it was, I was so excited.

This was the way I could get more fiber and protein in! Lentil soup is often on the list at restaurants.

Mercimek çorbası is typically made with red lentils and is one of the most common soups served in Turkey.

Sometimes it is green/yellow lentils, and other times it is red. They are pretty similar in flavor.

Beyond it having a great flavor and being quite satisfying because of the protein and fiber, it is also an incredibly inexpensive soup to make.

If you’re eating the red lentil version, they apparently have high levels of iron, which is great for nutrition.

You can add other veggies like onions, carrots, and potatoes, and blend them together. Some people like to leave the lentils whole and falling apart, but I prefer them blended well.

Definitely, one you can make at home or enjoy out!

BONUS: Balık Çorbası (Turkish Fish Soup)

I’d like to add a bonus one. On a trip through the Black Sea region with a dear local friend, she introduced me to fish soup.

I grew up in Florida, but unfortunately didn’t appreciate fish until long after I lived there.

I missed out on so many opportunities. (insert sad chuckle)

My friend loves soup. Loves soup. Loves soup in the way that she typically doesn’t eat a meal without having at least half a portion of a soup.

Thus, we ate fish soup. And let me tell you, it was delicious!

Obviously, the closer you are to the water, the fresher it will be.

So if you’re at a restaurant on the water, make sure you try the fish soup. The ingredients can vary depending on what fish and vegetables are in season.

FAQs About Turkish Soups

Which Turkish Soup Will You Try First?

As you can see, soups play an important role in Turkish cuisine. From the tangy fermented flavors of tarhana to the rich lamb broth of beyran and the comforting simplicity of lentil soup, each dish reflects a different part of Turkey’s culinary traditions.

Many Turkish soups are not only delicious but also nourishing, made with ingredients like lentils, yogurt, vegetables, and herbs. Whether you’re enjoying them at a local restaurant, in a family kitchen, or recreating them at home, they offer a warm and authentic taste of Turkish culture.

If you’re planning a trip to Turkey, be sure to add a few of these soups to your must-try food list. And if you’re cooking at home, trying one of these recipes is a wonderful way to bring a little bit of Turkey into your own kitchen.

Looking for more Turkish food inspiration? Check out these guides to Turkish drinks, traditional Turkish desserts, and other delicious dishes you can try while exploring the country.