Soup across the Turkic world

Across the Turkic world, soup is a plain but filling dish for the first or last table of the day. Most versions start from ingredients any kitchen has: meat broth, pulses, grains or yoghurt. They are eaten with a spoon, served hot and usually come with bread.

In Azerbaijan, Shaki piti is slow-cooked mutton with chickpeas and chestnuts, while dovga is a yoghurt soup with rice and plenty of herbs. In Kazakhstan, sorpa is mainly a clear broth in which meat is boiled. In Uzbekistan, shurva is made with large pieces of meat and vegetables. In Türkiye, mercimek çorbası (red lentil soup) is cooked with onion and carrot, blended smooth and finished with a squeeze of lemon.

Each of these soups is meant to be shared in bowls around a full table, and sometimes served from a single pot. Whatever it is called, soup is among the first things offered to a guest.