Balik Corbasi – Fish Soup

Balik Corbasi - Fish Soup

It’s definitely not the best time of year to crave fish, but I can’t help it. Period. Those cravings would not be satisfied with frozen or farmed fish and I’m not an easy going person when it comes to less than perfect food. ‘Perfect’ fish is a bit expensive around this time of year, so the best thing to make with it is a fish soup, of course Ottoman style. In certain parts of the Black Sea region this recipe is still very common, with generous amounts of lemon juice and a hint of saffron, just like it used to be served in the Ottoman Palace. I’ve met a lot of people who fell in love with this soup at first sip, even those who claim to not like seafood. Here is the guide to your ‘Love at first sip’!

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Kestane Corbasi – Chestnut Soup

This chestnut soup recipe is nearly forgotten in the cities but in some rural areas, families still make it in cold winter days. Nutty, earthen flavors of chestnut and poultry match great with the juicy, sweet, acidic aroma of sour apples.

Ingredients:

1/2 kg of chestnuts

2 tablespoons of butter

1/2 apple, sour type, peeled, cored and grated

1 teaspoon of ground black pepper

2 cups of chicken broth

1 tablespoon of corn/wheat starch

1 teaspoon of salt

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Published in: on December 23, 2010 at 1:43 am  Comments (1)  
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