Popular Turkish soup “Ezo Chorbasi” (bride soup), which can be served in the form of ordinary soup or soup-puree – as you like …
Ingredients
Bulgur – 80 g
Lentil red – 80 g
Onions – 1 pc.
Tomato paste – 2 tbsp.
Garlic – 2 cloves
Vegetable oil – 3 items of l.
Dried tomato – 5 pcs.
Dried mint – 5 g
Turmeric – 1 tsp.
Water 2.5 liters
Salt – to taste
Cooking process
Soup of bulgur and lentils is a Turkish soup, which has the second name “Ezo Chorbasi” (or soup of the bride). Soup – thick pleasant to the taste, if desired, soup, cooked in this way, can be chopped as soup-puree.
Prepare the necessary products.
Slice finely onion, garlic, cut into small cubes dried tomatoes. If you do not have sun dried tomatoes, they can be replaced with fresh tomatoes or excluded altogether.
Passer in vegetable oil onions, garlic and tomatoes. I do this right away in a saucepan, where I’m going to make soup.
Next, pour an equal amount of bulgur and lentils, a little fried croup.
Then add the tomato paste and turmeric.
Pour in 2 liters of water, add the dry mint, salt, then simmer the soup on low heat for about 25 minutes.
Check the soup, if necessary, add more water, but the soup should remain thick enough.
Turkish soup of bulgur and lentils can be served immediately.
Served with lemon, if desired, everyone will add lemon juice to the soup.
Turkish soup with bulgur and lentils (Ezo Chorbasi)
Popular Turkish soup “Ezo Chorbasi” (bride soup), which can be served in the form of ordinary soup or soup-puree – as you like …
Ingredients
Bulgur – 80 g
Lentil red – 80 g
Onions – 1 pc.
Tomato paste – 2 tbsp.
Garlic – 2 cloves
Vegetable oil – 3 items of l.
Dried tomato – 5 pcs.
Dried mint – 5 g
Turmeric – 1 tsp.
Water 2.5 liters
Salt – to taste
Cooking process
Soup of bulgur and lentils is a Turkish soup, which has the second name “Ezo Chorbasi” (or soup of the bride). Soup – thick pleasant to the taste, if desired, soup, cooked in this way, can be chopped as soup-puree.
Prepare the necessary products.
Slice finely onion, garlic, cut into small cubes dried tomatoes. If you do not have sun dried tomatoes, they can be replaced with fresh tomatoes or excluded altogether.
Passer in vegetable oil onions, garlic and tomatoes. I do this right away in a saucepan, where I’m going to make soup.
Next, pour an equal amount of bulgur and lentils, a little fried croup.
Then add the tomato paste and turmeric.
Pour in 2 liters of water, add the dry mint, salt, then simmer the soup on low heat for about 25 minutes.
Check the soup, if necessary, add more water, but the soup should remain thick enough.
Turkish soup of bulgur and lentils can be served immediately.
Served with lemon, if desired, everyone will add lemon juice to the soup.