Turkish shredded wheat soup with tomatoes (domatesh tel ierhriye corbasi) recipe

Recipe for turkish shredded wheat soup with tomatoes (domatesh tel ierhriye corbasi) in our easy ethnic recipes collection.

Recipe ingredients

• 3 ripe tomatoes, peeled and coarsely chopped (*)
• 1 cup water
• 4 to 5 cups canned vegetable stock
• 1/2 cup vermicelli pasta, broken into 1/2-inch pieces
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons butter, melted
• 1 handful fresh parsley, chopped

(*) To peel a tomato, place it in a small saucepan of boiling water for about 1 minute. Remove with a slotted spoon and cool until the tomato is warm but no longer hot. Use a small paring knife to peel off the skin. It will come off easily.

How to make turkish shredded wheat soup with tomatoes (domatesh tel ierhriye corbasi)

• In a large saucepan, combine tomatoes and water. Bring to a boil over high heat. Boil for 10 minutes longer. Over a medium bowl, pour tomatoes and water through a strainer, using a spoon to press as much of tomato mixture through as possible. Discard pulp and set aside juice.
• In a Dutch oven, bring stock to a boil and add vermicelli.
• Add reserved tomato juice to Dutch oven, add salt and pepper, and simmer for about 8 minutes, or until vermicelli is tender.
• Combine melted butter and parsley. Add to soup and serve.

Preparation time: 15 minutes
Cooking time: 30 minutes
Serves 4

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