Soups in Turkey: 7 Popular Turkish Soups That You Must Eat

Are you curious about the soups Turkey has to offer? Whether you’re planning to visit or want to bring a taste of Turkey into your kitchen, these are seven must-try soups that capture the heart of Turkish cuisine!

There’s something about a steaming bowl of soup that feels instantly comforting. For me, it brings back memories of cozying up with chicken noodle soup and saltines whenever I was ill.

In Turkey, soups hold that same comforting place, offering warmth, tradition, and a little taste of home in every bowl.

This list showcases some of the most beloved Turkish soups by locals and foreigners. It’s far from exhaustive for it seems that Turkey has a soup for every season, holiday, and moment.

I’ve tried many more than are on this list but I’m sharing my favorites here, along with a couple of classics that I haven’t yet tasted but are cherished by locals.

When you visit Turkey, be sure to savor the unique flavors and health benefits these soups offer.

And don’t be surprised if you earn a few smiles from locals—Turks are incredibly proud of their food, and nothing brings people together like the love of a good meal.

Let’s dive into the wonderful world of Turkish soups and discover a few bowls you won’t want to miss!

1. Tarhana Çorbası

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

Tarhana doesn’t translate to anything in English.

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 out. 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 will introduce their babies to.

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

2. Ezogelİn Çorbası

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!

3. Domates Çorbası

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.

4. Beyran Çorbası

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 even often eaten for breakfast, especially in the Antep region.

5. İşkembe Çorbası

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 Bayrami 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 I have not yet tried, nor do I plan on trying. I simply can’t get past the texture. It’s a non-starter for me.

But if chewy doesn’t bother you, give it a whirl. I have dear friends who think this is the best soup ever.

6. Yayla Çorbası

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 the lightness of the soup but also beloved by 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.

7. Kırmızı mercİmek Çorbası

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

I honestly was 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.

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 it blended well.

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

BONUS: Balık Çorbası

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. It is all different, obviously dependent on what is in the season but it is so tasty.

Final thoughts on soups in Turkey

As you can see, there is quite a variety. There are even some vegan or vegetable soups that are to die for and quite easy to cook.

But they all have rich flavors and most of them have some pretty great healing properties because they are so nutritious.

If you haven’t tried any yet, try out this red lentil soup recipe. Then when you come, you can compare it to your own dish. Which one will be better?

Regardless of what you do on your next visit to Turkey, food will be on the list. Hopefully, you will try out at least a couple of these soups and really enjoy them!

Looking for more food blog posts? Check out this one on drinks in Turkey or desserts in Turkey.

Have you had any of the soups in Turkey or Turkish soups in your home country? Which was your favorite?!