Bulgur Soup from Lebanon
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g lamb
- 2 stalks celery
- 2 onions)
- 5 clove (s) garlic
- 1 bunch coriander greens
- 0.5 ½ bunch peppermint
- 2 teaspoons paprika powder, hot pink
- salt and pepper
- 150 g bulur
- 1 ½ liter meat broth
- olive oil
Print Recipe
Pin Recipe Instructions
- Cut the lamb into small cubes, finely dice the onions and garlic cloves and cut the celery into fine slices. Chop the coriander into small pieces. Wash the peppermint and set aside.
- Heat the olive oil in a large saucepan and fry the lamb well on all sides. Then add celery, onions and garlic and sauté briefly. Add the coriander and season with salt, pepper and paprika. Add the bulgur and sweat briefly. then deglaze with the broth, bring the soup to a boil and simmer on the lowest heat for an hour.
- Season the soup to taste, serve and garnish with fresh peppermint on the plates.
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