Sehriye Soup (Şehriye Çorbası) — Quick Turkish Vermicelli Soup with Chicken Broth

• 15 gunsalted butter
• 15 mlolive oil
• 80 gonion, finely diced
• 20 gtomato paste (about 1 tbsp)
• 2 tspsweet paprika
• 1 tspdried mint
• 0.5 tspfreshly ground black pepper
• 1.25 tspfine sea salt (adjust only if your broth is salted)
• 70 gtel sehriye (Turkish vermicelli)
• 1000 mlchicken broth (preferably homemade)
• 250 mlwater (use if broth is very concentrated)
• 0.5lemon (cut into wedges)
• 10 gfresh parsley, finely chopped

Instructions

1. 1

   Set a medium pot over medium heat and add the butter and olive oil. Once the butter melts and foams, add the diced onion and cook for 4–5 minutes, stirring often, until translucent but not browned.

2. 2

   Stir in the tomato paste and cook it for 60–90 seconds to remove its raw taste. Add the paprika, dried mint, black pepper, and salt, and stir continuously for 20–30 seconds so the spices bloom without burning.

3. 3

   Add the tel sehriye and toast it in the onion mixture for 2 minutes, stirring so it coats evenly. This step deepens the soup’s flavor and helps the noodles hold their texture instead of turning mushy.

4. 4

   Pour in the chicken broth and the water, then stir well to dissolve any tomato paste stuck to the bottom. Bring the soup to a gentle boil, then reduce to a steady simmer and cook for 10–12 minutes until the vermicelli is tender.

5. 5

   Turn off the heat and let the soup rest for 3 minutes; the noodles will continue absorbing liquid. Ladle into bowls and finish each serving with parsley and a squeeze of lemon for the classic Turkish balance of richness and brightness.