Jujube soup recipe: comfort food for the fall

Jujube soup recipe: comfort food for the fall

September 25, 2017
  • Wash and peel the jujubes to prepare.
  • Chop the fruits and vegetables into small slices.
  • Chef Gökhan Çatmaz prepares the vegetable mix.
  • Place the vegetables into the oven to bake and soften.
  • Place the softened vegetables into a soup pot.
  • Add vegetable broth to the mix and stir until it becomes a thick liquid.
  • Pour the mixture into a soup bowl.
  • Add leeks and croutons for texture and garnish, if desired.

Jujubes, hünnap in Turkish, are more common in Turkey than one might think, and they deserve more attention given their health benefits, pleasant taste, and versatile nature. This fruit, slightly bigger than an olive, is reddish brown when ripe, with a light green flesh that is soft in texture. It grows in the summertime and is in season during the September and October months. Jujubes are most commonly eaten as a dried fruit. Sometimes, they are made into jam. However, they can also be bought fresh and used as a main ingredient in other dishes, such as soups. Selçuk Gönen, the executive chef of The Grand Tarabya Hotel, shares his recipe for jujube soup, a comfort food you’ll enjoy making as the colder weather sets in.


2 kilograms jujubes

1 kilogram green apples

2.5 liters vegetable broth

½ liter vegetable cream

200 grams potatoes

100 grams onions

100 grams celery

5 grams garlic

12 grams salt

6 grams brown sugar

8 grams black pepper

20 grams croutons (optional)

½ leek (optional)


Preparation process

Chop the jujubes and green apples. Add olive oil and a sprinkling of sugar and salt, and place in a bowl. Set aside. Optional, for garnish: Slice leeks thinly and fry them in oil until they become crispy. Set aside with croutons.


Cooking process

Add the jujube and apple preparation to a vegetable mix of potatoes, onion, garlic, and celery. Bake at 170 degrees Celsius for 20-25 minutes. Before the vegetables change color, making sure the mixture is still soft, take it out of the oven. Place the mixture in a soup pot and cook for 10 minutes over low heat. After the ingredients further soften, add vegetable broth to the soup pot and continue to stir until a thick liquid consistency is reached. Add cream, salt, and pepper to taste, and bring the soup to a slow boil. Remove the ingredients from the heat and place in soup bowls. (Optional: Ladle the soup over a bed of fried leeks and croutons.) Serve warm.


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