Sübüra Soup

The most distinctive feature that sets this soup apart from others is that it is typically served cold and provides a satisfying meal with just a few ingredients. Sübüra, which stands out as a refreshing option especially during the summer months, is essentially prepared with specially prepared and dried dough, yogurt, and an egg-based sauce drizzled on top (Hastaoğlu, 2022). The dough used in Sübüra soup is also an important part of traditional winter preparations in Sivas. The dough is rolled out using flour, water, and eggs; it is then cut into small squares and dried. This drying process is traditionally carried out in the sun during the summer months. The prepared dried dough is stored throughout the winter and kept on hand to make a practical and delicious soup any time of year. 

To prepare the sübüra dough, mix 3 cups of flour, 1 cup of water, 1 egg, and salt in a deep bowl, then knead into a firm dough. The kneaded dough is divided into portions; after resting, it is rolled out to be thicker than börek dough and dried. The drying process can be done in the sun or over low heat on a skillet or griddle. The dried dough is first cut into strips approximately 5 mm wide, then into small squares, and stored (Hastaoğlu 2022). 

To prepare the soup, you will need 1 water glass of chopped dried Sübüra dough, enough water for boiling, garlic-flavored yogurt to taste, 1–2 tablespoons of butter, and 1 egg for the sauce.

Boiling: Bring water to a boil in a deep pot, add one glass of chopped dried Sübüra dough, and boil until tender.

Consistency Adjustment: Once the dough is cooked, drain some of the hot water from the pot to prevent it from swelling further and becoming mushy, and immediately replace it with a little cold water. This tip ensures the soup has a thick consistency and the dough pieces remain firm.