Erzurum Herle Vaccine Soup Product Description and Distinctive Features: Erzurum Herle Aşı Soup; a soup produced in the Erzurum province using wheat flour, butter, water, and salt. It is served hot.Erzurum Herle Aşı Soup has a long history within the geographical region and holds significant importance in the culinary culture of the Erzurum province. Therefore, it has a strong connection with the geographical area. Production Method: For the production of Erzurum Herle Aşı Soup, it is preferable to use Erzurum Butter, which is registered as geographical indication number 1244. Below are the components and production steps for making 4 portions of Erzurum Herle Aşı Soup: - 84 g wheat flour - 30 g butter - 1 liter water - 16 g salt The flour is roasted in a pot with butter until it loses its raw smell. Water and salt are added, and the mixture is stirred until it boils. Once it boils, reduce the heat and let it simmer for a few more boils.Erzurum Herle Aşı Soup is served hot.