Almost Turkish Recipes

Tomato Soup with Rice (Pirinçli Domates Çorbası)

This is my all time favorite summer soup.
3-4 tomatoes, grated (if it's winter you can use 1 can of diced tomato, you should smoothen it in a blender)
1 banana or 1/2 bell pepper, chopped finely
1 small clove of garlic, sliced
1 tbsp olive oil or butter
1/4 cup white rice
1/2 tsp paprika or red chili powder
1/2 tbsp peppercorns (I use peppercorns, because I love them and I think crushed black pepper changes the bright red color of the soup)
3 cups of hot water or stock
1/2 bunch parsley, chopped to garnish
-In a pot heat the oil over medium heat
-Add the garlic and green peppers, and cook, stirring, for 5 minutes
-Stir in paprika and cook for half a minute
-Stir in grated tomatoes and bring to a boil
-Cook at low for app. 10 minutes, until it has a darker red color
-Stir in water and bring to a boil
-Add rice, salt, and peppercorns, and keep cooking on medium heat
-The soup will be ready when the rice is cooked
-Add parsley after turning off the heat


  1. Wow i've always wanted to live in Turkey and i've always been interested in turkish cuisine. This soup looks scrumptious I shall definetley be making it.

  2. Anonymous3:22 AM

    Funny, I read the part: 1 banana or 1/2 bell pepper part and thought: Why would someone put banana in tomato soup?


  3. Anonymous10:37 AM

    this looks delicious! i love all your recipes, they are perfect for impressing my picky turkish boyfriend :)

    my turkish friend made something like this the other day: spicy tomato soup with orzo, but it had eggy bits in it.... is that a specific different kind of soup, or do you think she just stirred in egg at the end of a normal tomato soup, like this one?

    i can't find it elsewhere on the internet and i trust your recipes more than anywhere else, so please respond if you have any tips!

    and keep it up! you're feeding us almost every night! :)

    1. That's called "terbiye" from Arabic "tarbiya" or as in Greek "avgolemono." You can make the soup and 5-10 minutes before taking it off the stove, mix juice of one lemon with one egg yolk (some also like to add ~2 tbsp flour to this) mix well. Lighten it up with 1-2 tbsp water first, then warm it up with 1-2 tbsp hot soup. And then slowly add the eggy-lemon sauce to the soup, keep stirring. Here's your "terbiyeli" tomato soup