Sheep sorrel soup
|Alternative names||Kuzukulağı çorbası|
|Main ingredients||water, corn, Sheep's sorrel leaves, beans, onions, butter and salt.|
Sheep sorrel soup (Turkish: Kuzukulağı çorbası) is a soup made from Sheep's sorrel leaves, water, corn, beans, onions, butter and salt. Sheep sorrel soup is a dish from the Black Sea city of Giresun popular among Turkish people. It may have a tart and lemony flavor. It may be served garnished with chives or bull thistle, among other ingredients.
- Lincoff, G. (2012). The Joy of Foraging: Gary Lincoff's Illustrated Guide to Finding, Harvesting, and Enjoying a World of Wild Food. Quarry Books. p. 170. ISBN 978-1-59253-775-4.
- "Kültür Portalı". Retrieved 3 January 2016.
- Kallas, J. (2010). Edible Wild Plants. EBL-Schweitzer. Gibbs Smith. p. 176. ISBN 978-1-4236-1659-7.
|This soup-related article is a stub. You can help Wikipedia by expanding it.|
|This Turkish cuisine-related article is a stub. You can help Wikipedia by expanding it.|