Abstract :
Soup is a kind of food that is useful for health. Many of them are prepared with broth and cook with additives such as eggs. Therefore, the nutritional value is high. In the history, “çorba” (the soup) comes from Persian şuraba. It consists of “şur” that means salty and, “aba” that means cooked meal. Today it is expressed as çorba (soup). There are also many texts on the history of the history of the soup. The importance of soup in Turkish cuisine is different than other countries. Soups, usually take place the entry of Turkish meals, otherwise soup is a kind of dish that can be located in three meals in the traditional cuisine. Soups are still consumed at breakfasts in Anatolia, especially in winter times due to the nutritional and satisfying breakfast properties. Turks have a rich culture about cuisine. In this culture, soups are remarkable. It is quite important to host a variety of different characteristic soups as a result of the Turkish cuisine and culinary culture that vast geographic interaction and the long history. The aim of this study to determine soups, and their simple recipes are consumed at the breakfast that has an important place in the Turkish cuisine from the past to the present. In the study, the Turkish breakfast culture and soups that consumed at breakfast are compiled from oral, and written sources. The obtained information about the soups and distribution of by province is listed in alphabetical order. These soups by alphabetical order; “Acı”, “Arabaşı”, “Arpacık”, “Ayranlı Yarma”, “Baklalı Yarma”, “Buğday”, “Bulamaç”, “Bulgur”, “Çatal”, “Dil-Paça”, “Düğ (Düğürcük Aşı)”, “Düğün”, “Ekmek”, “Ekşili”, “Ezogelin”, “Gebol”, “Girar”, “Golva”, “Hamur”, “Helle”, “Hörre Aşı”, “İnce Bulgur Haşılı”, “İrinti”, “İşkembe”, “Kabaklı”, “Kara Aş (Buğday)”, “Kara Lahana”, “Kavurmalı”, “Kavut”, “Kelle Paça Kesme”, “Kızılcık”, “Lepe”, “Lor”, “Malak”, “Mercimek (Malhıta)”, “Mercimek Herlesi (Toplu Çorba)”, “Mercimekli Erişte”, “Mısır”, “Miyane (Un) (Kavurma Herlesi)”, “Onbeş”, “Ölemez”, “Pancar”, “Pirinç”, “Puşruk”, “Sakala Çarpan”, “Soğanlı”, “Sulu Pilav”, “Süt”, “Sütlü (Pirinç)”, “Sütlü Bulamaç”, “Sütlü Gendim”, “Sütlü Göce”, “(Sütlü) Yarma”, “Şehriye”, “Tandır”, “Tarhana”, “Toğa”, “Turşu (Fasulye)”, “Ufalamaç”, “Uğmaç (Ovmaç)”, “Ürün”, “Yağlaş”, “Yeşil Mercimek”, “Yayla”, “Yoğurt(lu) Çorbası”, “Yoğurtlu Mantı” and “Yoğurtlu Taze Fasulye” soups. In addition, in the study, the recipes were briefly presented in such a way as to reveal the characters of these soups. It also has created a map showing the distribution of soup consumed at breakfast according to region. In conclusion, it is determined that especially “tarhana” (tarhana soup), “mercimek” (lentil), “un” (flour), “yogurt” (yogurt), “süt” (milk), “bulgur”, “hamur” (dough) soups and “kelle paça” head trotter soup to be consumed widely at the breakfast.
