How to cook chicken soup with bulgur. Bulgur and chicken soup is a delicious recipe. What do manufacturers offer?

Today there are a lot of recipes for cooking bulgur. This is an incredibly nourishing and tasty cereal used in various dishes: soups, salads, side dishes and even desserts. Bulgur is popular not only in its homeland in the Middle East, but also in Europe, where it is considered a grain with a thousand-year history and amazing taste.

Even a novice housewife can cook bulgur. We will need: 400 ml of water (about 2 tbsp.), a glass of cereal, butter (50 g) and salt.

To cook, place a thick-bottomed pan on the fire. This way the cereal will not burn and will be able to fully reveal its aroma during simmering. A piece of butter is placed in a container and melted, then bulgur is placed in it.

The cereal should simmer in oil for 1–2 minutes. After this, water is poured into the container and the porridge is brought to a boil. When the cereal boils, turn down the heat. During this period, add salt to taste. Boil the bulgur for 15 to 20 minutes. The dish is considered ready when indentations resembling pits appear on the surface of the porridge. This means that the excess liquid from the pan has evaporated and the bulgur is ready to eat.

Instead of butter, you can use sunflower or olive oil. But the most delicious bulgur as a side dish is made with butter.

The cereal is not soaked or washed before cooking. It is worth considering that during cooking, bulgur increases in size up to 3 times, so it is better to select a larger container for cooking.

Pilaf with bulgur meat

Pilaf with bulgur meat is very popular in India and Turkey. Unlike traditional pilaf with rice, this dish is more juicy and flavorful.

Required ingredients:

• Cereals – 2 tbsp.
• Pork tenderloin – 400 g.
• Carrot – 1 pc.
• Onion – 1 pc.
• Meat broth – 600 ml.
• Table salt – 1 tsp.
• Sunflower oil – 7 tbsp. l.
• Dill and parsley - 1 bunch each.
• Garlic – 3 cloves.
• Barberry – 1 tsp.
• Khmeli-suneli – 1 tsp.

Step-by-step cooking instructions:

1. Carrots and onions are peeled, washed and cut into cubes measuring 1*1 cm.
2. A thick-bottomed casserole is placed on the fire; when the container is hot enough, sunflower oil is poured into it.
3. In well-heated oil, first fry the chopped onion, then the carrots. After frying, the vegetables are removed from the container.
4. Pre-cut pork is placed in a cauldron with oil, where carrots and onions were previously fried, and fried until half cooked.
5. Then fried onions and carrots, as well as salt and spices are added to the meat. Everything is fried for 3-4 minutes to reveal the flavor of the spices.
6. Place the cereal in a cauldron and fill it with broth. If there is no meat broth, it can be replaced with plain water.
7. After boiling, turn the heat to a minimum so that the pilaf simmers. Close the lid of the cauldron tightly.
8. After 10 minutes of boiling, add pre-peeled garlic to the pilaf and close the lid again.
9. After 7–10 minutes, the pilaf is ready to eat.
10. Before serving, sprinkle the dish with finely chopped dill and parsley.

You can use more than just pork to prepare this dish. Lamb, chicken and beef go well with cereal.

Bulgur salad

Salads with bulgur are distinguished by their piquancy and sophistication. They can be served as independent dishes or as side dishes for meat.

To prepare a cold salad you will need 2 tomatoes, 1 cup of boiled bulgur, 2 cucumbers, cilantro, green onions and chili pepper. Vegetables are cut into cubes, greens are chopped with a knife. All ingredients are mixed with boiled porridge.

Next you need to prepare a salad dressing from 1 clove of garlic, 4 tbsp. l. olive oil, 1 tbsp. l. balsamic and 2 tbsp. l. soy sauce. All ingredients are mixed until smooth. The dressing goes on top of the salad. For lovers of spicy dishes, it is recommended to add chili pepper in small quantities to the salad.

Warm salads with bulgur are in demand in the east. They perfectly satisfy hunger and are served as independent dishes.

To prepare a warm salad you will need: 1 sweet pepper, 1 zucchini, 1 eggplant, sunflower oil, 1 glass of cereal, parsley, 1 shallot, salt and pepper to taste.

Initially, you will need to bake the pepper in the oven in foil for half an hour. After baking, the skin is removed from the vegetable and it is cut into cubes. Peel the zucchini and eggplant, cut into cubes, and add salt to prevent bitterness.

Fry the vegetables in a preheated frying pan with oil until cooked. Boil the bulgur and mix with baked peppers and fried vegetables. At the end, chopped greens and finely chopped shallots are added to the salad. Season to taste with salt and black pepper.

Recipe for bulgur with vegetables

Bulgur with vegetables is a great option for everyday lunch or dinner. The main advantage of this dish is its usefulness, satiety and speed of preparation.

Required ingredients:

• Cereals – 2 tbsp.
• Carrots – 1 pc.
• Zucchini – 1 pc.
• Sweet pepper – 1 pc.
• Green peas – 50 g.
• Corn – 50 g.
• Butter and olive oil for frying.
• Salt and pepper to taste.

Cooking recipe step by step:

1. All vegetables, except peas and corn, are peeled and cut into squares. Fry in olive oil until half cooked.
2. Vegetables are removed from the container with a slotted spoon.
3. Place butter in a bowl, melt and pour in the bulgur. Fry the cereal for no more than 5 minutes.
4. Then the previously fried vegetables are added to it, the mixture is filled with 400 ml of water and brought to a boil.
5. After 10 minutes, add peas and corn, cook for a maximum of 5 more minutes. Turn off the heat and leave the dish to steep.

To prepare this culinary delight, you can use any vegetables. Eggplants and tomatoes go well with cereal.

To add piquancy to the porridge, you can sprinkle it with grated cheese or herbs when serving.

Preparing a side dish in a slow cooker

Bulgur can be cooked either on the stove in a saucepan or in a slow cooker. When preparing a side dish in a multicooker, initially the butter is melted in a bowl on the “frying” mode, then the cereal is laid out in it, filled with water and the “porridge or stewing” mode is set.

When cooking in a slow cooker, the ratio should be 1:2. For one part of cereal, take two parts of water.

Bulgur soup

To prepare bulgur soup you will need the following ingredients:

• Cereals – 200 g.
• Chicken fillet – 200 g.
• Smoked brisket - 50 g.
• Green onions - 3 feathers.
• Dill – 3 sprigs.
• Shallots – 3 heads.
• Carrots – 1 pc.
• Parsnips - half a root.
• Dried garlic – 1 tbsp. l.
• Paprika – 1 tbsp. l.
• Ground sumac – 1 tbsp. l.
• Butter – 40 g.
• Salt to taste.

Preparation:

1. A broth is boiled using chicken fillet, dill and green onions.
2. In a separate container, the cereal with a mixture of all seasonings is calcined in melted butter (take 20 g). Then the bulgur is filled with broth and boiled until half cooked.
3. Parsnip root, carrots and onions, cut into strips, are fried in the remaining butter. Vegetables are added to the broth.
4. Remove the boiled chicken fillet from the pan and cut it together with the smoked breast into squares. Season with dried garlic and heat in a dry frying pan for 3-5 minutes.
5. The broth with bulgur is poured into plates, the meat is laid out on top and sprinkled with herbs.

It is worth considering that you cannot leave this soup for a long time. Cereals absorb liquid very quickly, so after 5–6 hours such a soup can simply turn into porridge. It is recommended to consume this dish immediately after preparation.

Bulgur dessert

Not only first courses, salads and side dishes, but also desserts are prepared from this popular Mediterranean grain. You can make muffins from bulgur that will amaze even an experienced cook with its taste.

To prepare you will need a chicken egg (2 pcs.), milk (200 ml), sunflower oil (3 tbsp), whole grain flour (1.5 tbsp.), bulgur (1 tbsp.), baking powder (3 tsp. .), thyme leaves.

Initially, bulgur is boiled. Then, in a deep bowl, beat the eggs with a whisk until foamy. Milk, sunflower oil, thyme leaves and cooled cooked bulgur are added to the mass. Then flour is added and mixed. The dough should not be kneaded too much.

Silicone baking molds are greased with butter and filled 3 quarters with dough. The tray with the molds is placed in an oven preheated to 180 degrees for half an hour.

It is better to check the readiness of the muffins with a wooden skewer or match. If it is wet, then the dish is not ready yet and you should put it in the oven for another 5-7 minutes.

Food should not only be tasty and aromatic, but also healthy. Bulgur soup fully complies with this rule. Bulgur is a grain obtained by crushing wheat, which is first scalded with boiling water and then dried. Beneficial properties and high nutritional qualities determine increased interest in this product.

Cereals are most widespread in the southern regions of our country, in the Middle East, and in the Caucasus republics. The beneficial properties are determined by the fact that wheat at the stage of milk ripeness is used for production.

It is rich in vitamins and microelements, including vitamins B, K, PP. In addition to these components, cereals contain substances such as carotenoids, phosphorus, iron, fiber, magnesium and calcium. The calorie content of the product without additives is 348 kcal.

The benefit of bulgur lies in the fact that it contains complex carbohydrates, which are essential for those who want to lose weight.

That is why the product is included in the dietary or therapeutic nutrition menu. Main beneficial properties for the body and health in general:

• regulation of the digestive system;
• active nutrition and saturation of cells with useful substances;
• positive effect on the nervous system;
• Help in cleansing from waste and toxins.

The peculiarity of the product is that its use will be useful only in small quantities, so the ideal use is for preparing first courses. It is important to remember that people who are unable to digest gluten, those who have been diagnosed with gastritis, ulcers and other gastrointestinal diseases will have to stop using bulgur.

A tendency to be overweight and the presence of food allergies are also contraindications to the use of this product in the food system. You can buy bulgur in stores, markets - in departments with oriental products or cereals.

Subtleties of cooking bulgur

In order to prepare a delicious first course with bulgur, you will need to take into account several subtleties in the process of preparing the product. It goes well in taste and aroma with meat, poultry, fish and vegetables. This is why any soup will turn out appetizing and tasty. A good option is adding bulgur in combination with lentils.

The preparation of this product has its own characteristics:

• There is no need to rinse the cereal; if necessary, you can rinse it once;
• if the recipe involves the use of boiled bulgur, then it will need to be fried in butter before cooking - as a result, the dish with it will acquire a delicate and spicy taste with nutty notes;
• It is recommended to use dishes (pots, cauldrons or woks) with a thick bottom - in this case, the cereal will simmer during the heat treatment, but will not boil;
• the volume of cereal increases 3 times after cooking (must be taken into account when preparing soups).

The optimal ratio of water and cereal during the cooking process is 1:2. You should not add paprika, tomato paste or tarragon to first courses, as well as potatoes, cabbage and beets (cabbage soup and borscht should not be cooked with bulgur). If you use a multicooker to cook bulgur, then the optimal mode for cooking will be “Buckwheat”.

Step-by-step recipe for vegetable soup with bulgur

Cooking process:

After cooking, add cream or sour cream to each serving.

Turkish soup with bulgur and lentils

This version of the first course is called “bride’s soup.” You can prepare it if you have the following ingredients:

• bulgur (not boiled) - 120-160 g;
• red lentils (not canned) – 150 g;
• tomato paste or, preferably, chopped blanched tomatoes – 75 g;
• spices and seasonings - sweet paprika, dried mint, allspice black pepper, dried herbs, coarse salt - to taste;
• vegetable oil – 50 ml;
• water – 3 l;
• onions – 2 pcs;
• fresh herbs - optional.

Cooking time – 40 minutes.

Calorie content (100 g) – 296 kcal.

Cooking process:

1. Pour water into a thick-bottomed saucepan and bring to a boil;
2. Wash the lentils and pour into a container;
3. Then add bulgur there;
4. Add ground red paprika and allspice to them;
5. Bring to a boil again;
6. Then cover with a lid and turn down the heat;
7. Peel the onion, chop finely, fry (4 minutes);
8. Then add tomato paste or chopped blanched tomatoes to it (simmer for another 2 minutes);
9. Place the roasted vegetables in a saucepan, add salt, mint, and cook until the bulgar and lentils soften.

Before serving, add finely chopped fresh herbs to each serving. You can also change the spiciness of the dish using seasonings. We do not recommend preparing this soup in large quantities, as bulgur absorbs water well and swells, which can turn the first dish into porridge.

Chicken soup with bulgur

This option for preparing soup is suitable for those who strive to choose healthy foods, are on a diet, or simply want to lose weight. All components here successfully complement each other. To prepare you will need the following ingredients:

• water (or broth) – 3 l;
• fresh vegetables - carrots, onions, potatoes - 1 pc.;
• bulgur – 120 g;
• chicken (fillet) – 200 g;
• vegetable oil – 10 ml;
• seasonings and salt - to taste.

Cooking time – half an hour.

Calorie content per 100 g – 280 kcal.

Cooking process:

1. Peel the potatoes (cut into small cubes);
2. Rinse poultry fillets in warm water;
3. Pour water into a saucepan, add chicken, potatoes and bulgur (can be rinsed 1-2 times), set to heat;
4. Cut the carrots (peeled) and onions, quickly fry in oil (no more than 2 minutes), add to the soup;
5. Grind the boiled poultry meat and return it to the broth;
6. Add spices, salt, cook until tender (about half an hour).

Soup with bulgur and mushrooms

An appetizing and aromatic soup, which is perfect for both lunch and dinner, is prepared using the following ingredients:

• mushrooms (fresh, peeled) – 600-800 g;
• fresh vegetables (you can use frozen carrots in the recipe) – 1 carrot and onion, 3 potatoes;
• bulgur (not boiled) – 100 g;
• fresh greens - to taste;
• sunflower oil (for frying) – 10 ml;
• salt - to taste (fine).

Cooking time – 30 minutes.

Calorie content – ​​301 kcal.

Cooking process:

1. Wash the mushrooms, cut them if they are very large;
2. Pour water (3 l) into a container, add mushrooms, cook the broth;
3. Set aside some of the mushrooms;
4. Peel and cut the potatoes (can be cubes or slices);
5. Peel, cut, and fry carrots and onions;
6. Add bulgur to them and fry a little (5 minutes);
7. Add mushrooms to the vegetables and simmer all ingredients for another 3-5 minutes;
8. Add potatoes and fried vegetables with bulgur to the cooked mushroom broth, salt, add spices and seasonings as desired. Cook for about 20 minutes more.

Serve in portions with fresh herbs or sour cream as an addition.

Soup with bulgur and meat in a slow cooker

Soups made with meat broth have a rich taste and aroma. They contain a set of microelements and components necessary for the body, which will fill a person with strength and energy. To prepare the soup according to this recipe, you will need the following set of ingredients:

• potatoes – 500 g;
• beef – 300 g;
• carrots and onions – 1 pc.;
• bulgur - 100-120 g;
• salt, dried herbs, black pepper - to taste;
• sunflower oil – 10 ml;
• water – 2.5 l.

Cooking time: 35 minutes (Soup mode).

Calorie content per 100 g serving is 308 kcal.

Cooking process:

1. Wash the beef, cut into small pieces;
2. Peel and cut vegetables;
3. Pour oil into the multicooker bowl, place the vegetables prepared for frying (carrots and onions), set the “Frying” program;
4. Pour water into the multicooker container, place the prepared beef and bulgur (it can also be added to the vegetables during the frying stage);
5. Peel the potatoes and cut them into small cubes, add them to a common container, then add salt, add spices and dried herbs;
6. Close the lid of the multicooker and set it to the “Soup” program, cook until it ends (beep signal).

Serving is done in portions. Fresh herbs or garlic will complement the aroma and taste.

To make the cereal softer faster, it is recommended to soak it in hot water for 10 minutes. A simple method will add aroma and pleasant taste - boil the bulgur in the broth for 10-15 minutes.

If the soup is prepared in a slow cooker, then it is recommended to fry this ingredient in butter for 2 minutes (“Baking”), and then cook on the “Frying” program for another 2-3 minutes, adding vegetable oil. Bulgur is great for thick soups. After the cooking process, before adding to the soup, there is no need to rinse it.

Thus, recipes for soups containing bulgur will diversify and complement the menu of any person. The first courses will become more satisfying due to the fact that this cereal boils well and swells.

Soups with cereals are healthy, very filling and tasty. These dishes are also notable for their quick preparation. First courses with bulgur are especially tasty. This crop is wheat cereal, but a little different from what we are used to seeing here. Bulgur is steamed and crushed, its shells are removed, and dried, so it cooks relatively quickly, especially in soups. There is not a single hint of festivity in bulgur soup; it is a completely everyday dish that allows you to be content with small and tasty things. If you have not prepared dishes with such grains before, then you will be interested to know that bulgur cooks in about 15-20 minutes.

Ingredients to prepare bulgur soup:

• water – 2 l
• potatoes – 350 g
• chicken fillet – 150-200 g
• onion – 0.5 pcs.
• carrots – 0.5 pcs.
• bulgur cereal – 4 tbsp. l.
• spices, salt - to taste
• vegetable oil – 10 ml

Recipe bulgur soup:

Potatoes, bulgur and chicken fillet are cooked approximately the same time (about 15-20 minutes), so all these ingredients are added to the soup almost simultaneously. Place pieces of chicken meat into boiling water, then peeled and chopped potatoes.

Next, add the washed bulgur to the soup.

Other vegetables are added to the soup not raw, but sautéed, meaning fry coarsely chopped onion and carrot slices in oil for about 1-1.5 minutes.

Add vegetables with butter to the soup after the bulgur. Salt and spices can be added after all the ingredients have already been added to the soup.

In total, the bulgur soup will cook for 30-35 minutes. At the very end, you can add fresh dill or other herbs to the dish.

This bulgur soup brings out all its flavor when warm and hot. You can offer it with a spoon of butter or with toast, Borodino bread, green onions, etc. If your family often wrinkles their nose when they are offered soups with cereals, then this time the taste of the soup will pleasantly surprise them.

Bon appetit!

Chicken giblets are the basis of many people’s favorite delicious clear soup. The best quality by-products come from poultry. The stomach must be cleared of film. The head and paws are removed before adding vegetables.

Bulgur is a cereal made from wheat, which should not be confused with regular, crushed wheat. A special method of processing grains enriches wheat kernels with useful substances contained in the shell. Therefore, nutritionists strongly recommend the product to those who want to lose weight, as well as for children's and dietary nutrition.

Ingredients

• 100 g chicken giblets
• 1 carrot
• 1 tomato
• 1 onion
• 3 tbsp. l. bulgura
• 1 tbsp. l. vegetable oil
• 1.5 liters of water
• 3 potatoes
• 1 tsp. salt
• spices to taste

Preparation

1. Giblets must be fresh, chilled or frozen. Frozen offal must be thawed under natural conditions. Rinse them and cut off all excess - films and veins. Cut the giblets into pieces and cook.

2. Prepare vegetables for frying: remove the skins from the onions, scrape the carrots, and wash everything together. Cut the tomato and onion into cubes, grate the carrots on a coarse grater.

3. Grease the frying pan with vegetable oil and heat it, but you can do without oil at all. Place the vegetables in a frying pan and saute them over low heat for 5-7 minutes, stirring.

4. While the vegetables are fried, wash the potatoes and remove the skins, cut the vegetables into cubes or bars.

5. Add potatoes and fried meat to the boiling broth with giblets, stir.

Bulgur soup is the first dish that came to us from the countries of the Middle East, the Balkans and the Mediterranean. Bulgur grains have been produced in these territories for more than 4,000 years. Moreover, production technology in some countries still remains unchanged. Bulgur is obtained from durum wheat, which is first heat treated and then dried in the sun. Next, the bran is removed from the wheat, and the grains are ground to the required size.

What is bulgur?

Many people confuse bulgur with couscous or uncooked cracked wheat. In fact, bulgur is an individual type of cereal, which has many advantages and beneficial properties. It preserves almost the entire chemical composition of wheat grain, including: microelements, beta-carotene, saccharides, fatty acids, fiber and vitamins B, PP, E and K.

Bulgur is well absorbed by the body, restores metabolism, has a beneficial effect on the condition of the skin and hair, and strengthens the nervous system. In Eastern countries, they are often used as a substitute for rice and pearl barley. When cooked, its volume triples, but, nevertheless, it does not boil to a mushy state, which makes it an indispensable ingredient for side dishes and soups.

Ingredients for Turkish bulgur and lentil soup:

• Broth based on vegetables or meat - 3 liters;
• Bulgur grains - 150 grams;
• Lentils (preferably red) - 150 grams;
• Onion - 1 pc.;
• Ground paprika - 50 grams;
• Dried mint - 10 grams;
• Tomato - 2 pcs.;
• Vegetable oil - 60 ml;
• Salt and peppercorns - to taste.

This legendary Turkish soup has been prepared for just over 100 years. And in its homeland it is called “Ezo chorbasi”, which means “bride’s soup”. Every young Turkish woman getting married should prepare this first dish on the eve of the wedding so that her future family life will be long and happy.

This is a kind of tribute to a tradition that arose in memory of a certain girl Ezo, who lived in Turkey in the early 1900s. It was she who came up with the recipe for Turkish bulgur soup. Her family life did not work out. Living with her second husband in Syria, she was very unhappy and longing for her homeland and family. Turkish soup with bulgur - thick, aromatic and spicy, reminded her of her beloved mother and father's home.

Cooking steps

Traditionally, soup with bulgur and lentils is prepared in vegetable broth, but you can also use meat broth, for which chicken is best suited.

1. So, pour the prepared broth into a three-liter saucepan.
2. Sort and rinse the lentils.
3. Place lentils and bulgur in the broth (no need to rinse), sprinkle with paprika, add a few peppercorns.
4. Cover with a lid and cook over medium heat.
5. At this time, peel the onion and finely chop it.
6. Fry for a few minutes in vegetable oil in a hot frying pan.
7. Scald the tomato with boiling water, remove the skin and chop.
8. Add to the golden onion and simmer for a couple of minutes.
9. Send the tomato and onion fry into Turkish soup, add salt and season with dried mint.
10. Simmer over low heat until the lentils and bulgur are cooked through.
11. Serve, garnished with greens.

What do manufacturers offer?

You can enjoy the bride's Turkish soup even faster and easier. The Yarmarka trading house, specializing in the production of healthy food products, has included this recipe for soup with bulgur grains in its line of ready-made mixtures for reproducing dishes from cuisines of the world. Through a transparent bag weighing 250 grams, you can see the quality of the ingredients put there. All of them are selected, clean, without debris and unnecessary inclusions.

A bright cardboard label provides detailed information about the composition of the product and the method of its preparation. The Turkish soup from the Yarmarka company, however, like its other products, does not contain preservatives, GMOs or monosodium glutamate, which undoubtedly affects the taste and quality of this dish. Turkish soup “Fair” with bulgur has won the most positive reviews from consumers. Nourishing, aromatic, a little unusual for the taste preferences of Russians - it will become an indispensable highlight in the everyday monotonous menu.

Soup with the addition of bulgur is not suitable for people on a diet. Its calorie content is high. One bulgur contains 340 kC. But, despite this, dishes with bulgur are considered healthy food, as they contain many useful substances and are easily absorbed by the body.

moysup.ru

Turkish bulgur soup

Turkish soup with bulgur and lentils is accompanied by a stunningly beautiful legend about a Turkish girl named Ezo. An unsuccessful first marriage with an unloved man and a second marriage far from her homeland and the hostility of her mother-in-law made her deeply unhappy. Ezo was very homesick for her family and her mother, and having prepared soup with lentils and bulgur, she dedicated it to her. After this, the dish gained incredible popularity and secured the name “Ezo chorbasi” or bride’s soup. According to Turkish traditions, every girl on the eve of her wedding must cook such a soup and treat it to her family, friends and relatives, and then the relationship in marriage will be bright and smooth, and life will be happy.

We offer an original recipe for such a soup that you will certainly enjoy thanks to its rich taste and simply amazing aroma. This dish can be an excellent option for a Lenten menu, as it does not contain animal products.

Turkish soup with bulgur and lentils - recipe

• bulgur – 160 g;
• red lentils – 160 g;
• ground sweet paprika – 55 g;
• dried mint – 2 pinches;
• tomato paste – 75 g;
• vegetable oil – 55 ml;
• filtered water or vegetable broth – 2.9 l;
• onion – 115 g;
• allspice peas – 3-4 pcs.;
• coarse salt – 2-3 pinches;
• fresh herbs of your choice.

When starting to prepare this soup, pour vegetable broth or just filtered water into the pan and heat it to a boil. Pour the washed red lentils and bulgur into a bowl, add ground red paprika and allspice peas, let it boil again and, reducing the heat to a minimum, cook the soup under the lid. Without wasting time, peel the onion, chop it finely and fry in heated vegetable oil for four minutes. After this, add tomato paste and sauté the mixture for another couple of minutes.

Place the contents of the frying pan into a saucepan with soup, also add salt and dried mint to taste and leave on the fire at the same intensity until the lentil grains and bulgur are soft. Serve the aromatic soup with fresh parsley or cilantro.

Instead of tomato paste, you can add three medium ripe fresh tomatoes to the lentil soup with bulgur, after peeling them and grinding them in a blender. Also, if desired, to make the dish more rich, you can replace water or vegetable broth with meat-based broth, and add a little ground chili pepper along with sweet paprika.

womanadvice.ru

Making Turkish Bulgur Soup

Turkish bulgur soup is simple to prepare and at the same time, like everything oriental, it has its own subtleties. A simple recipe can create the illusion of simplicity of taste, and what a surprise it is when simple ingredients and simple preparation produce something unforgettable.

Almost every delicious dish has its own “tasty story.” The story with which a dish is “seasoned”, like a secret recipe, makes the result of cooking tastier, more aromatic and more nutritious. Not knowing the legend of a dish is the same as forgetting to add one of the seasonings when cooking: the overall taste will not change, but the “individuality” of the dish is no longer recognizable.

Turkish bulgur soup also has its own legend.

This story happened at the dawn of the 20th century in Turkey, in the city of Anatolia. The girl Ezo's parents gave her away in marriage without her consent. A marriage without love is doubly unbearable if the husband not only does not notice his wife, but also loves another woman. A year later, unhappy Ezo returns home. Several years have passed, and the woman marries again, this time to a distant relative living in Syria. But even here family life did not work out - the mother-in-law did not like her daughter-in-law. Experiencing an unfulfilled relationship, separation from her homeland, and missing her mother, Ezo created a recipe for soup, the taste of which was reminiscent of the girl’s innocent dreams, of her native place, of the times spent with her mother. The popularity of Ezo soup spread incredibly quickly throughout the provinces of the East. This soup in Turkey is called “Ezo Chorbasi” - “bride’s soup”. Now the preparation of Ezo chorbasi is an unchanging tradition of the Turkish bride on the eve of the wedding; thanks to this soup, according to legend, the newlyweds have hope for a long, happy life together.

Before we announce the recipe and move on to listing the ingredients and the order of preparing the soup, it is worth talking about what “Turkish” soup is. People in Turkey love soups; breakfasts often start with them. But soups prepared in Turkey differ from the usual soups in our understanding in that they are richer and thicker, and the puree-like grounds make the soup “Turkish”.

As the recipe and the name of the dish itself say, the important part of Turkish bulgur soup is the bulgur itself. Bulgur grains have been produced in the Mediterranean and Middle East for more than forty centuries, traditionally preserving the ancient recipe. Bulgur is produced from wheat in a special way, going through the stages of steaming, drying and crushing.

Bulgur is advantageously distinguished by the fact that Mediterranean wheat is more saturated with microelements than, for example, wheat from central Russia, and a specific processing method preserves the useful chemical composition of wheat and its properties as a natural energy source.

recipe

To prepare Turkish bulgur soup we need the following ingredients:

Lentils (preferably red) - ¾ cup;

Chopped dried mint - 1 teaspoon;

Paprika (ground sweet pepper) - 3 tablespoons;

Onion - 1 medium head;

Vegetable broth - about 2.5 l;

A couple of fresh tomatoes;

Vegetable oil - 3 tbsp. spoons;

For preparing Turkish soup, regardless of the recipe, pans with a thick bottom are most suitable.

Cooking steps

1. You need to put the pan on the fire and pour vegetable oil into this container.

2. Finely chop the onion.

3. Scald the tomatoes with boiling water, remove the skin. Finely chop.

4. Fry the onion in a saucepan until golden brown, then add the tomato and cover with a lid, slightly reducing the heat to simmer.

5. After five to seven minutes, add paprika and allspice to the tomato mixture. Stir the contents of the pan constantly for several minutes until a rich aroma appears.

6. Add lentils, bulgur to the pan and fill with vegetable broth.

7. Cover with a lid and continue cooking over medium heat.

8. As soon as the broth boils, reduce the heat to low and let simmer until the lentils and bulgur are ready.

9. Five minutes before the soup is ready, add mint.

10. Serve the dish, garnished with greens.

General advice for all vegetable soups: prepare them immediately before use. Hot, fresh, aromatic bulgur soup is especially tasty if it is perfectly decorated not only with herbs, but also with freshly prepared croutons.

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Turkish soup with bulgur and lentils

Turkish soup with bulgur and lentils has its own history and second name – “bride’s soup”. At the table you can tell the story of its appearance: one girl got married and found herself far from her home, she came up with this soup and dedicated it to her mother. Now every bride prepares such a soup before her wedding so that her marriage is happy and carefree. The soup itself is quite simple to prepare, but it turns out tasty and aromatic.

Total cooking time – 0 hours 35 minutes

Active cooking time – 0 hours 10 minutes

Cost - very economical

Calorie content per 100 g - 50 kcal

Number of servings – 4 servings

How to cook Turkish soup with bulgur and lentils

Lentils – 100 g

Onion - 1 pc.

Tomato paste - 1 tbsp.

Sweet paprika - 1 tsp.

Mint - 2 tbsp. (basil or cilantro)

Vegetable oil - 2 tbsp.

Spices - to taste

For Turkish soup with bulgur and lentils, prepare bulgur and lentils in equal quantities.

Rinse the cereal under running water in several waters.

Pour broth into the pan - it can be vegetable, chicken, beef. Instead of broth, you can also use plain drinking water, but in this case the soup will be less rich.

After it add red lentils.

Bring to a boil and simmer over low heat, with the lid closed, for 20 minutes.

Meanwhile, peel a medium onion and cut into small cubes.

Heat vegetable oil in a frying pan and add onion cubes. Saute for 3 minutes, without letting the onion fry, it should become transparent.

Add tomato puree or the pulp of 3 tomatoes (after removing the skin from the tomatoes), as well as paprika and other spices to taste. Fry for another 3 minutes.

When the bulgur and lentils are ready, add the onion sauteed with tomato paste and salt to taste.

Cook the soup for another seven to ten minutes.

The soup turns out thick, as it should be.

It is advisable to eat Turkish soup with bulgur and lentils immediately on the day it is prepared. If you leave it in the refrigerator, the cereals will absorb all the water, and this soup will turn into a thick porridge.

When serving, sprinkle Turkish soup with bulgur and lentils with chopped herbs. It's delicious served with mint, cilantro or basil. Aromatic herbs will further enhance the taste of this soup.

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Turkish bulgur soup

Turkish bulgur soup- traditional, thick, aromatic and very tasty soup. Turkish soup with bulgur and red lentils in Turkey is considered a symbol of comfort and family happiness.

Turkish bulgur soup

I prepared Turkish soup with bulgur from a ready-made mixture, which includes bulgur, red lentils, dried tomatoes and onions, ground spices - turmeric and black pepper.

To prepare Turkish bulgur soup we will need

• ready-made mixture for soup with bulgur - 1 pack
• onion - turnip - 1 head
• tomatoes - 1-2 pieces
• tomato paste - 2 tablespoons
• dried mint - 2-3 teaspoons
• dried paprika (can be ground) - 2 pinches
• salt, ground black pepper, vegetable oil

If you do not have a ready-made mixture for bulgur soup

• red lentils - 100 grams
• bulgur - 100 grams
• turmeric - a couple of pinches

Turkish bulgur soup

1. Peel the onion and cut it into small cubes.
2. Place the onion in a pan with preheated vegetable oil and lightly fry.
3. Remove the skin from the tomatoes and cut into small cubes.
4. Add tomato paste and tomatoes to the pan, cover the pan with a lid and simmer for about 7 minutes. During this time, the tomatoes should give juice.
5. Add the prepared mixture for soup with bulgur to the pan; if you don’t have the mixture, then add red lentils, bulgur and dried paprika. Pour boiling water, bring to a boil, reduce heat to medium and cook until lentils and bulgur are cooked.
6. About 5 minutes before it’s ready, add dried mint, turmeric, ground pepper and salt to the soup and, if necessary, add more boiling water. Let the soup brew.

Aromatic and very tasty Turkish bulgur soup is ready!

Video recipe - Turkish bulgur soup.

Very tasty lentil soup, just try it, it’s not as thick as Turkish bulgur soup, but it’s also very aromatic and soulful))) By the way, I came up with the idea that you can also add mint to this soup. It adds a very spicy note)))

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