Turkish Wedding Soup
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 30 mins |
| Total Time | 40 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 100 g lentils, red
- 50 g bulur, fine
- 60 g butter
- 1 onion (s)
- 1 ¾ liter vegetable broth or meat broth
- 2 tablespoon tomato paste
- 1 teaspoon paprika pulp
- 100 g mushrooms
- 1 teaspoon mint, dried
- salt and pepper
- Pul beaver
- Paprika powder, noble sweet
- cumin
Print Recipe
Pin Recipe Instructions
- Briefly rinse the lentils and bulgur in a colander with cold water and let drain. Peel and dice the onion.
- Melt about half of the butter in a saucepan and sauté the onion cubes in it until they begin to take on a slight color. Add the tomato paste and paprika pulp and sweat while stirring, stir in the lentils and bulgur and pour in the hot broth. Add the mint and a little pepper. Simmer on a low heat for about 30 minutes, stirring occasionally.
- In the meantime, clean the mushrooms and cut into fine slices. Melt the rest of the butter in a pan and fry the mushrooms in it. Add to the soup.
- Season to taste with salt and pepper. The soup is ready when the lentils are almost crumbling and the bulgur is grainy with a bit of bite.
- If you like, you can also add beaver pulp and cumin along with the mint and also add paprika powder to taste.
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