Since ancient times, the Oriental cuisine was famous for its incredibletasty interesting dishes with a stunning aroma of their spices. It is not for nothing that they say that the East is a delicate matter. Today we will plunge into the world of Turkish cuisine, we will open all the secrets of cooking turkish soup with bulgur and tell you a lot of interesting things about this dish. Eastern cuisine is loved in every corner of the planet not only for its enchanting aromas and fantastic tastes, but also for the interesting stories of making recipes for many dishes.
History of the appearance of Turkish soup with bulgur
In the homeland of this soup it is called "Ezo Chorbasi",which translates into Russian as "Bride Soup". The history of the Turkish soup with bulgur and lentils has more than a dozen years. According to ancient Turkish customs, every bride must prepare this soup right before the wedding. It is like a kind of rite for attracting happiness in family life. The recipe for this Turkish soup with bulgur was invented by the Turkish girl Ezo, in the early 1900s. Her parents gave her to marry an unloved guy, having lived with her in marriage for one year, she could not stand it and fled to her father's house. A few years later she again married her distant Syrian relative. But in this marriage, she was unhappy, because her mother-in-law disliked her. Ezo, while away from home, she really missed her family. That's why I cooked this thick and rich soup, remembering my parents and my father's house.
What is bulgur?
Many of us do not even know what this cereal issuch - bulgur? Someone mistakenly believes that this is couscous or crushed unsteamed wheat. In fact, this is an independent kind of cereals, with its own merits and useful trace elements. Bulgur - cereals, incredibly rich in fatty acids, beta-carotene, saccharides and vitamins of group B, K, E and PP. Thanks to the excellent digestion of the body, it improves the condition of the skin and hair, and also significantly strengthens the nervous system. In most eastern countries bulgur is used instead of pearl barley and rice, because although it is increased by cooking three times, but keeps the friability, not turning into a mess. That is why it is used when cooking soup or as an independent garnish.
Ingredients for Turkish soup with bulgur
In order to make your soup very tasty and aromatic, it is very important to use only fresh and quality products. To make a Turkish soup with bulgur and lentils you will need:
- 3 liters of vegetable or meat broth;
- 150 grams of bulgur;
- 150 grams of lentils, it is best to use a red variety;
- onion - one piece;
- 50 grams of ground paprika;
- 10 grams of dried mint;
- 2 tomatoes or two tablespoons of tomato paste;
- 60 milliliters of vegetable oil;
- black pepper.
Step-by-step description of soup preparation
The recipe for Turkish soup with bulgur is quite simple anddoes not require special skills for its preparation. First, pour the cold broth into a saucepan, pour lentil, bulgur, bell pepper, paprika into it and bring to a boil. Bulgur do not have to be washed. Cook lentils and croup with spices on a small fire and under a closed lid. The next step is preparing the toast. To do this, peeled onions must be finely chopped and fried in vegetable oil. To the onions, add tomato paste or tomatoes, peeled and cut into small cubes. To facilitate the process of removing peel from a tomato, just scald it with boiling water. Stew a few minutes onions with tomatoes and send the fry to lentils and bulgur. Do not forget to salt and season the soup with a mint. Close the pan tightly and simmer the soup on the lowest heat until bulgur and lentils are ready. Cook the soup garnish with fresh herbs.
The Benefits of Soup
Due to its high enough caloric content,Turkish soup with bulgur is unlikely to become the basis of dietary nutrition. After all, only the calorie content of Bulgur itself is three hundred and forty kilocalories. If you want at least a little to reduce the total calorie content of the dish, then replace the meat broth with vegetable and instead of roasting use just fresh vegetables. The main advantage of this soup is a large number of easily assimilated nutrients and valuable trace elements. In addition to the incredibly useful bulgur, the basis of the soup is red lentils, which has long been loved by the Turks. Because it is rich in protein and iron, lentils are excellent for those who suffer from anemia. And thanks to the tomato and onion included in the soup, it is also rich in fiber, which is useful for the digestive tract.
Tips and Tricks
Do not leave cooked soup on the nextday, as lentils and bulgur very strongly absorb themselves whole broth, so next morning you just get a dish that looks like porridge with vegetables. Turkish soup with bulgur must be eaten freshly, in a hot form. Therefore, do not prepare a lot at once, it is best to calculate the required number of servings in advance. In this case, you and your guests can enjoy this fantastic tasty dish!
To give the dish a special piquancy, you can add a pinch of turmeric. It not only saturates the dish with essential oils, but also gives the soup a pleasant color and an interesting taste.
From fresh greens to turkish soup with bulgur, coriander is best suited, which adds its flavor and makes the dish even more original and tasty.
Ready-made mixtures for soup
To date, there are a number ofmanufacturers, which help to facilitate the cooking process. After living in a big city, sometimes it's so hard to find time and energy after a long hard working day to just cook a delicious lunch or dinner. Ready mixes consisting of vegetables, cereals and spices will come to the aid. For example, the company "Fair", engaged in the production of environmentally friendly food, recently included this recipe of soup in its production of food semi-finished products. A special advantage of this product is a completely natural composition without preservatives, sodium glutamate and genetically modified components. And thanks to the transparent packaging you can make sure of the purity of the selected ingredients and the absence of foreign impurities. The colorful label shows not only the composition, but also the method of preparing the soup.
But not only the company "Fair" produces thissoup. There is a much more famous trade mark - Yelli, which managed to repeat the taste and aroma of this original soup as accurately as possible. In the next section, it will be about him.
Soup with bulgur from Yelli
If you decide to diversify the daily menuthis Turkish soup, you probably asked the question: "How to prepare a Turkish soup with bulgur Yelli?". In fact, everything is incredibly simple! You will only need a package with dry ingredients, salt and broth or water. For one package weighing 250 grams, you need 2 liters of water or broth. If you want to get a thicker dish, then it will be enough to have one and a half liters of liquid. Bring your broth to a boil and pour the contents of the package. Cook under a tightly closed lid for twenty five minutes. It is very important to cook soup with minimal fire, after all this way the soup will turn out to be tender, tasty and beautiful, and the ingredients will not be boiled too much. At the very end of the preparation, lightly season the soup and serve with fresh herbs. Bon Appetit!