Composition / ingredients
Step-by-step cooking
Step 1:
How to cook Turkish red lentil soup with bulgur? Very simple. First, prepare the necessary ingredients. If you don't have dried paprika in the form of flakes, replace it with ground paprika.
Step 2:
Rinse the lentils and bulgur thoroughly separately in cold water until it becomes transparent.
Step 3:
Put the lentils in a saucepan. Fill with clean water or vegetable broth.
Step 4:
Put the pan on medium heat and bring the broth to a boil, removing the foam that stands out. When the soup boils, add bulgur, dried paprika and allspice to the pan. Cover the pot with a lid and cook the soup over moderate heat for 10-15 minutes, stirring occasionally.
Step 5:
Peel the onion and cut into small cubes.
Step 6:
Heat the vegetable oil in a frying pan over medium heat and spasser the onion until transparent.
Step 7:
Add tomato paste to the onion and simmer, stirring, for a couple of minutes. If you do not have tomato paste at hand, you can replace it with ketchup or fresh tomatoes, which need to be peeled and grated on a fine grater until mashed.
Step 8:
Transfer the resulting roast to a pot of soup. Pour in the dried mint and stir.
Step 9:
Cook the soup under the lid on low heat until the bulgur and lentils are soft. Add salt to the soup to taste.
Step 10:
Pour the finished soup on plates, sprinkle with chopped herbs, for example, cilantro, and serve to the table. It is important to note that on the second day, bulgur swells strongly and absorbs almost all the broth, so it is not worth cooking such a soup for the future. Or initially add half as much broth to it. Bon appetit!
Very tasty, appetizing Turkish soup with a beautiful name Bride's soup or Turkish wedding soup. He has his own legend. Every bride prepares this soup on the eve of the wedding so that life is happy and the relationship in marriage is smooth.
The legend of the bride's soup.
Lentil and bulgur soup got this name thanks to the girl Yezo, who lived in the early 20th century in the city of Anatolia in Turkey. She was famous for her beauty. Yezo's parents, without her consent, married her to a young man who was in love with another woman. After a year of loveless marriage, the girl returned home. After a few years, Yezo married for the second time a distant relative who lived in Syria. The girl did not have a relationship with her mother-in-law, and away from home she missed her family very much. And in memory of her mother, Yezo created this soup, which was later called "bride's soup" or "Yezo chorbasi".
And we will cook it just like that, for a variety of menus.
Despite the lack of meat in the soup and a small set of ingredients, this dish creates a feeling of satiety and pleasure. Bulgur and lentils create the illusion that the soup is cooked in meat broth, which is probably why not only me, but also my husband, father and youngest son liked the soup very much.
Lentils, as well as bulgur, due to its special processing, contain many valuable substances, so this soup is also useful. This dish is suitable for those who are fond of healthy eating, fasting or are vegetarian.
The amount of water specified in the recipe can be reduced or increased at your request, depending on whether you want to get a thick or more liquid soup.
Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Mint fresh - 49 kcal/100g
- Dried mint - 285 kcal/100g
- Mint - 49 kcal/100g
- Bulgur - 342 kcal/100g
- Vegetable oil - 873 kcal/100g
- Tomato paste - 28 kcal/100g
- Salt - 0 kcal/100g
- Paprika - 289 kcal/100g
- Allspice - 263 kcal/100g
- Red lentils - 314 kcal/100g
- Vegetable broth - 13 kcal/100g
