In Bolu and Düzce, tarhana is made with cornelian cherry juice instead of tomatoes, giving it a pinkish color and a distinctly tangy taste. Its sourness comes from the tarhana itself, not tomato paste or lemon. Never add dry tarhana directly to boiling water; first dissolve it in cold water.
Rub the soaked tarhana between your hands to break it up, then whisk it. The mixture should be smooth, with no grains detectable when rubbed between your fingers.
Melt half the butter in a pot and cook the finely chopped onion until translucent. Add the tomato paste and cook for 1 minute.
Add the remaining 1,400 ml of water and bring to a boil. Slowly pour in the dissolved tarhana in a thin stream, stirring constantly. Add the salt and cook over low heat for 20 minutes, stirring from the bottom occasionally. If the tarhana sticks, the whole pot will taste burnt.
Melt the remaining butter and stir in the mint and red pepper flakes for 10 seconds. Pour it over the soup before they darken.
Soak the dry tarhana in 400 ml of cold water for at least 30 minutes, then break it up by hand. Tarhana added without soaking will clump, and the lumps will not dissolve later.
Kızılcık tarhanası zaten ekşi, ayrıca limon koymaya kalkmayın. Naneli yağı gezdirmek ekşiliği yumuşatıyor. Tarhanayı kaynatırken sürekli karıştırmak gerekiyor, iki dakika bıraktığımda dibi tuttu ve bütün çorbaya yanık tadı geçti.
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