Tarhana Soup {Sour Dough Soup}

Tarhana soup is a well loved soup in my native Bosnia, as well as in some other countries such as Greece, Turkey, Albania, Bulgaria, Egypt, etc. The noodles are made from sour dough and give a soup that specific taste and tomato sauce just enhances its flavor. So, if you like your sourdough bread, I am sure you will like Tarhana as well.

My maternal Grandmother used to make the noodles from scratch. I am not quite sure of how the whole process works, but I can tell you what I remember from my childhood.

The dough is made with flour, water, salt, possibly yeast (some say yogurt too, or with tomato sauce) and it’s left to ferment for 3-4 days (or more). More flour is added to the mixture each day. When the dough is ready, it is divided into hand-size patties which are then left to dry (best in the airy and sunny spot). After they’re dry they are shredded or coarsely grounded into noodles and stored in plastic containers or jars.

I buy my noodles at the store with Bosnian, Balkan or Middle Eastern products. Tarhana soup can be made in several different ways and with various ingredients. This is my family recipe.

Tarhana soup, trahana

Tarhana Soup {Sour Dough Soup}

[Printable recipe]


  • 2 TBSP cooking oil
  • 1/2 medium onion
  • 1 medium carrot
  • 1/4 of a medium green bell pepper
  • 1 celery stalk (optional)
  • 1 small zucchini (optional)
  • 3/4 lb (about 350 g) ground beef
  • 1 tsp “Vegeta” spice
  • 1/2 tsp salt
  • A pinch of ground white pepper
  • 15 oz (425 g) can tomato sauce
  • 5 cups (1 liter + 200 ml) water
  • 1 cup (about 200 g) tarhana noodles
  • Chopped parsley
  • Sour cream (optional)

*** All vegetables finely chopped


  1. Heat the oil in a cooking pot and add all finely chopped vegetables. Sauté for 5 minutes then add ground beef.
  2. Sauté ground beef and veggies for another 5-10 minutes, then add spices, tomato sauce and water.
  3. Bring it to boil and add tarhana noodles. Stir well. Let the soup simmer for another 10-15 minutes. Stir occasionally as the noodles tend to stick to the bottom.
  4. Noodles will thicken the soup. If it’s too thick for your taste, you can always add a little water.
  5. Serve garnished with fresh chopped parsley or a tablespoon of sour cream
  6. ENJOY!


Tarhana soup preparation

Tarhana soup - trahana

Tarhana soup - trahana




Hearty Chicken Soup with Green Veggies

Last few days I just had a taste for some soup. In the warm summer season I usually make a lot of salads, pastas, grilled meats and such… I realized I miss a bowl of a nice soup. This one is just totally a combination of things that I had in my fridge and it is pretty simple to make, healthy and just so delicious.

Hearty Chicken Soup with Green Veggies                 Printable recipe


  • 1 tablespoon olive oil
  • 1 medium onion
  • 1 medium carrot
  • 2-3 garlic cloves
  • 1 medium zucchini
  • 2 medium chicken breast
  • 1 large tomato (blanched and peeled)
  • Salt
  • Pepper
  • Vegeta
  • 4 cups (950 ml) water
  • 10.5 oz (300 g) green peas
  • 7 oz (200 g) fresh green beans (1 inch pieces)
  • 7 oz (200 g) okra (1/2 inch pieces)
  • 1/2 cup (118 ml) tomato sauce
  • Fresh parsley (finely chopped)


Lightly heat olive oil in a cooking pot and add finely chopped onions, garlic and carrots. Add peeled and chopped zucchini and sauté for a few minutes.

Add chicken breast cut into ½ inch (1.5 cm) cubes; add salt, fresh ground pepper and vegeta to taste. Sauté for another five minutes and then add blanched, peeled and chopped tomato. At this point mixture will start getting thick. Mix for a few minutes not letting it burn. Now add water and let it boil. There is no need to add chicken stock as your sautéed veggies and chicken will make a great base for the soup.

After the soup starts boiling, add green beans, peas and okra and reduce to simmer for about 20 minutes. Add tomato sauce and let it simmer for another 10 minutes or until desired thickness.

Serve sprinkled with fresh parsley and a slice of good bread! Yum, yum, yum!!!!!! 🙂