Çorba nasıl pişer ğalyaşam

Ingredients

• 1 cup Millet (Darı) (mix of yellow and white millet, rinsed)
• 5 cups Water (for cooking millet and soup base)
• 2 cups Yarpuz (Wild Greens) (washed, stems removed, roughly chopped)
• 2 cups Ayran (plain yogurt mixed with water and a pinch of salt)
• 1 teaspoon Salt (adjust to taste)
• ½ teaspoon Black Pepper (optional, freshly ground)

Instructions

1. Rinse and Cook Millet

   Place the rinsed millet in the large pot, add 3 cups of water, bring to a boil, then reduce to a simmer. Cook, stirring occasionally, until the grains are soft and have absorbed most of the water (about 15‑20 minutes).

   Time: PT20M

   Temperature: Medium heat

2. Drain Cooked Millet

   Pour the cooked millet into a colander to drain any excess water. Set the millet aside; it will be added back to the soup later.

   Time: PT2M

3. Prepare Yarpuz (Wild Greens)

   Wash the yarpuz thoroughly under running water to remove soil. Trim tough stems, then roughly chop the leaves.

   Time: PT8M

4. Create Soup Base

   Return the pot to the stove, add 2 more cups of fresh water, the drained millet, and 1 teaspoon of salt. Bring to a gentle boil, then lower to a simmer.

   Time: PT5M

   Temperature: Medium heat

5. Add Greens

   Stir in the chopped yarpuz and simmer for 5‑7 minutes, until the greens are wilted but still bright green.

   Time: PT7M

   Temperature: Medium‑low heat

6. Incorporate Ayran

   Reduce the heat to low. Slowly whisk in the ayran, ensuring the mixture does not boil. Heat gently for 3 minutes until the soup is hot but not bubbling.

   Time: PT3M

   Temperature: Low heat

7. Final Seasoning and Serve

   Taste and add a pinch of black pepper if desired. Ladle the soup into bowls and serve immediately.

   Time: PT2M

Nutrition Facts

Calories

180

Protein

6 g

Carbohydrates

30 g

Fat

3 g

Fiber

4 g