Bayburt Sweet Soup

Bayburt Sweet Soup is a traditional dessert soup specific to the Bayburt province, typically prepared during religious holidays and special occasions. This unique flavor belongs to both dessert and soup categories and is made with ingredients such as rosehips, dried fruits, legumes, and powdered sugar. Its traditional preparation requires patience and care, making it an important element of Bayburt’s culinary culture. It was officially registered as a geographical indication by the Turkish Patent and Trademark Office in 2018. The sweet soup is not merely a regional dish but also a cultural value embedded in collective memory.

Traditional Context and Characteristics

Bayburt Sweet Soup is a dish passed down through generations in Bayburt and preserved to the present day. Its distinguishing feature is its sweet taste despite its soup-like appearance. Due to this characteristic and its rich variety of ingredients, it holds a unique place in the regional cuisine. Preparing the dish requires considerable effort; therefore, it is commonly made in large quantities on special occasions such as weddings and holidays.

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Ingredients

According to the Geographical Indication Registration Certificate issued by the Turkish Patent and Trademark Office, the following ingredients are required for one pot (approximately 20 servings) of Bayburt Sweet Soup:

• 1 kg dried rosehips
• 200 g aşurelik wheat
• 200 g flour
• 1.5 kg powdered sugar
• 100 g dried apricots
• 100 g dried plums
• 100 g dried figs
• 50 g dried black raisins
• 50 g dried yellow raisins
• 50 g bird cherries
• 250 g walnuts or hazelnuts (for topping)
• Cloves (optional)

Preparation Steps

1. Preparation of rosehips: Dried rosehips are placed in a pot with water and boiled until soft. They are then strained to separate the pulp. The resulting rosehip liquid serves as the main broth of the soup.
2. Cooking of wheat: Aşurelik wheat is soaked overnight and then boiled and drained the following day.
3. Flour mixture: Flour is mixed with water to form a slurry and added to the rosehip broth.
4. Preparation of dried fruits: Dried figs, apricots, and plums are chopped into small pieces and added to the pot along with the raisins and bird cherries.
5. Sweetening: Powdered sugar and optional cloves are added. The soup is stirred continuously until it reaches a thick consistency.
6. Cooling and serving: The cooked sweet soup is cooled to room temperature and served cold. Crushed walnuts or hazelnuts are sprinkled on top.

Geographical Indication Registration

Bayburt Sweet Soup was registered on 29 March 2018 by the Turkish Patent and Trademark Office under the category of “Geographical Indication” (Registration No: 338). The registration took into account the region-specific production method, the ingredients used, and its historical context. With the registration certificate, the product’s name, preparation method, and unique qualities are now legally protected.