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Yusufeli kavut soup

Whole recipeFrom: Varol, Ö., Ulema, Ş., Türk Mutfağının Geleneksel Çorbaları: Yusufeli Örneği (2025)

Ingredients

The source does not say how many it serves. Amounts are the whole recipe as written; no serving count was made up.

Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.

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Allergens

Allergen information is not complete yet.

Worked out from the ingredients. It does not cover contact in your kitchen.

Cross-section

  1. Beef bone stock55%
  2. Kavut (roasted wheat flour)41%
  3. Butter 3%
  4. Salt 2%

Ingredients by weight, heaviest at the bottom.

Method

  1. Sift the kavut flour and loosen it with cold water.

  2. Add the bone broth and salt and bring to the boil over high heat.

  3. When the soup starts to thicken, lower the heat and keep cooking gently.

  4. Melt the butter and pour it over the soup.

Where this recipe comes from

From a published work: quantities come from Varol, Ö., Ulema, Ş., Türk Mutfağının Geleneksel Çorbaları: Yusufeli Örneği (2025); the method is written in our own words.

Last changed: November 1, 2026

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