This Anatolian soup is a way to use stale bread: break it up in broth and flavor it with garlic. The bread should not be fresh, or it will immediately turn to mush. The right consistency neither runs off the spoon nor turns solid; overcooking makes the soup gluey.
Cut the stale bread, including the crusts, into 2 cm cubes. Do not discard the crusts; they absorb liquid well and help the soup retain some texture.
Melt half the butter in a pot and cook the crushed garlic for 30 seconds. Add the tomato paste and cook for 1 minute. Do not brown the garlic; browned garlic turns bitter.
Add the broth and salt, bring to a boil, and let it boil for 5 minutes.
Add the chopped bread to the pot, press it apart with a spoon, and cook over low heat for 12 minutes. The bread should not dissolve completely; you should still feel pieces on the spoon.
Melt the remaining butter with the red pepper flakes and drizzle it over the soup. Serve with lemon wedges.
Do not boil the soup for more than 15 minutes after adding the bread. Once the bread has absorbed the liquid, continued cooking will turn the soup into mush, thick enough for a spoon to stand upright.
Salçayı yağda kavurmak çorbanın rengini veriyor, doğrudan suya atınca çiğ salça tadı kaldı.
Bayat ekmek şart, taze ekmekle yaptım ve çorba bulamaç oldu. Et suyunu kaynar hâlde ekmeğin üstüne dökmek gerekiyor, ılık suyla ekmek yumuşamıyor ve çorba parça parça kalıyor.
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