Erzurum ayran aşı soup

Erzurum Ayran Aşı çorbası is a traditional hot soup unique to Erzurum cuisine, prepared with yogurt, aşurelik wheat, aşotu, and fried meatballs. This product has been officially registered with a “Geographical Indication” by the Turkish Patent and Trademark Office and is commonly consumed during winter meals. It is closely associated with the Erzurum region.

Product Description and Distinctive Characteristics

Erzurum Ayran Aşı çorbası is a traditional soup whose main ingredients are yogurt, aşurelik wheat, aşotu, and small meatballs made from lean minced meat. The most distinctive feature of the product is its unique aroma, derived from the aşotu added in the final stage of preparation.

Appearance: A thick, pale white soup containing small meatballs and pieces of green aşotu.

Taste and Aroma: The soup offers a profile enriched by the slightly tangy taste of yogurt, the prominent aroma of aşotu, and the flavor of fried meatballs.

Distinctive Characteristics: The use of fresh or brined aşotu and fried small meatballs in the preparation is characteristic of Erzurum cuisine. Additionally, the boiling of wheat together with yogurt determines the soup’s texture and flavor.

Erzurum Ayran Aşı (Türkiye Culture Portal)

Production Method

Ingredients (for 10–15 servings):

• 500 g aşurelik wheat
• 1000 g yogurt
• 20 g wheat flour
• 4 liters water
• 20 g fresh or brined aşotu
• 250 g lean minced meat
• 5 g black pepper
• 36 g salt
• 30 g butter
• 1 medium-sized dried onion

Preparation:

1. Aşurelik wheat is boiled in 2 liters of water for approximately 30 minutes.
2. Yogurt and flour are mixed together; this mixture is added to the boiled wheat along with 2 liters of warm water, and the mixture is stirred continuously until it comes to a boil.
3. Lean minced meat is mixed with salt and black pepper, formed into meatballs of 1 cm diameter, and fried in oil.
4. Onions are chopped into small cubes and sautéed in butter until they turn pink.
5. The sautéed onions and fried meatballs are added to the soup pot and cooked for an additional 10 minutes.
6. Two minutes before removing from heat, aşotu is added and stirred in.
7. Erzurum Ayran Aşı çorbası is served hot.

Geographical Boundary and Control

Erzurum Ayran Aşı çorbası may only be prepared within the boundaries of Erzurum province and in accordance with the traditional production methods of the region. The soup’s historical and gastronomic value is intrinsically linked to its association with this area.