Kesme Soup

Kesme Soup is a hearty soup frequently consumed in Sivas cuisine and prepared primarily by combining noodle dough with green lentils (Hastaoğlu, 2022). To enhance its flavor and nutritional value, traditional recipes call for bone broth or pöçük (oxtail) broth. As a result, the soup contains high amounts of carbohydrates and protein; it is filling enough to serve as a nutritious main course. 

When served, the soup is typically topped with a special sauce—known as soharıç or meyanesi—made with plenty of butter, mint, and, optionally, tomato paste. Kesme soup is made not only in Sivas but also in many other provinces, such as Ardahan, Kocaeli, Manisa, Muş, Nevşehir, and Yozgat. For example, in Kocaeli, dried plums (“huruç”) are added to Kesme soup. Other regional names for this soup include Hamur Çorbası and Bacaklı Çorba. Versions made with square-cut dough are also called “Tutmaç” and “Lakişe.” 

The preparation of Kesme soup consists of two main stages: preparing the noodle dough (kesme) and cooking the soup: 

Cooking the Soup 

In a pot, cook ½ cup of green lentils in about 3 cups of meat broth or water until tender, while preserving their nutritional value.

Once the lentils are cooked, add about 1 su bardağı of the pre-prepared dried noodle dough. At this stage, the soup’s ideal consistency is achieved by carefully balancing the cooking times and quantities of the lentils and the dough.

Once the noodles are cooked, in some regional variations, the heat may be turned off and a small amount of cold water added to prevent the noodles from swelling too much and to balance the consistency.

Finally, in a separate pan, melt 1 tablespoon of butter and sauté with 1 teaspoon of dried mint (tomato paste, red pepper flakes, and onion may also be added as desired) to prepare the soharıç.

This sauce is poured over the cooked soup and served hot.