Hamsi Çorbasi

(Anchovy Soup)




Anchovies 10-15 medium size 250 g
Onion 1 medium size 60 g
Margarine 1 tablespoon 30 g
Water 2 tablespoons 960 g
Salt 4 cups 12 g
Carrot 1/2 smaall size 30 g
All-purpose flour 1/3 cup 35 g
Water 1 cup 240 g
Egg 1 medium size 50 g
Lemon juice 2 tablespoons 30 g
Thyme 1 teaspoon 2 g


Clean and remove entrails; heads and backbones of fish. Rinse and chop finely. Set aside. Saute' finely chopped onion in margarine for 2-3 minutes in a covered by saucepan, stirring occasionaly. Add water and salt. Bring to boil. Stir in diced carrot, simmer. Dissolve flour with water blending well. Stir in simmering mizture gradually and stirring constantly. Add fish; mix. Simmer for 2 minutes or until tender. Beat egg and lemon juice well. Add hot liquid into egg-lemon juice mixture thoroughly. Stir in soup slowly stirring constantly. Season with thyme; mix. Bring to boil. Remove from heat. Serve hot.

6 servings

Nutritive Value ( Approx. per serving):

Energy87 cal
Protein 8.4 g
Fat 3.1 g
Carbohydrate 6.0 g
Calcium 12 mg
Iron 0.92 mg
Phosphorus 106 mg
Zinc 1 mg
Sodium 818 mg
Vitamin A 539 iu
Thiamin (B1) 0.02 mg
Riboflavin (B2) 0.03 mg
Niacin 0.11 mg
Vitamin C 3 mg
Cholesterol     62 mg

Regional Characteristics :

     It is very common soup in the Black Sea Region. In Istanbul, other kind of fish than anchovy are used tp prepare the soup. Some people add potatoes and minced parsley.     

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