Since ancient times, oriental cuisine has been famous for its incredibly tasty, interesting dishes with the amazing aroma of their spices. It’s not for nothing that they say that the East is a delicate matter. Today we will plunge into the world of Turkish cuisine, reveal all the secrets of preparing Turkish bulgur soup and tell you a lot of interesting things about this dish. Oriental cuisine is loved in every corner of the planet not only for its enchanting aromas and fantastic tastes, but also for the interesting stories behind the creation of recipes for many dishes.

The history of Turkish bulgur soup

In the homeland of this soup it is called “Ezo chorbasi”, which is translated into Russian as “Bride’s Soup”. The history of Turkish soup with bulgur and lentils goes back decades. According to ancient Turkish customs, every bride should prepare this soup right before the wedding. This is like a kind of ritual to attract happiness in family life. The recipe for this Turkish bulgur soup was created by a Turkish girl, Ezo, in the early 1900s. Her parents married her to an unloved guy, and after being married to him for one year, she couldn’t stand it and ran away to her father’s house. A few years later she remarried to a distant Syrian relative. But even in this marriage she was unhappy, because her mother-in-law disliked her. Ezo, being away from her homeland, she really missed her family. Therefore, I cooked this thick and rich soup, remembering my parents and my father’s house.

What is bulgur?

Many of us don’t even know what kind of cereal this is - bulgur? Some people mistakenly believe that it is couscous or crushed unparboiled wheat. In fact, this is an independent type of cereal, with its own advantages and useful microelements. Bulgur is a cereal incredibly rich in fatty acids, beta-carotene, saccharides and vitamins B, K, E and PP. Thanks to its excellent absorption by the body, it improves the condition of the skin and hair, and also significantly helps strengthen the nervous system. In most eastern countries, bulgur is used instead of pearl barley and rice, because although it expands three times when cooked, it remains crumbly without turning into porridge. That is why it is used when cooking soup or as an independent side dish.

Ingredients for Turkish Bulgur Soup

In order for your soup to be very tasty and aromatic, it is very important to use only fresh and high-quality products. To prepare Turkish bulgur and lentil soup you will need:

• 3 liters of vegetable or meat broth;
• 150 grams of bulgur;
• 150 grams of lentils, it is best to use the red variety;
• onions - 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 making soup

The recipe for Turkish bulgur soup is quite simple and does not require special skills to prepare it. To begin, pour cold broth into a saucepan, add washed lentils, bulgur, peppercorns, paprika and bring to a boil. It is not necessary to wash the bulgur. Cook lentils and cereals with spices over low heat and with the lid closed. The next step is to prepare the frying. To do this, peeled onions must be finely chopped and fried in vegetable oil. Add tomato paste or tomatoes, peeled and cut into small cubes, to the onion. To make peeling the tomato easier, simply scald it with boiling water. Simmer the onions and tomatoes for a few minutes and fry them with the lentils and bulgur. Don't forget to add salt and season the soup with dried mint. Cover the pan tightly and simmer the soup over low heat until the bulgur and lentils are cooked. Garnish the prepared soup with fresh herbs.

Benefits of soup

Due to its relatively high calorie content, Turkish bulgur soup is unlikely to become the basis of dietary nutrition. After all, the calorie content of bulgur grain itself is three hundred and forty kilocalories. If you want to at least slightly reduce the overall calorie content of the dish, then replace the meat broth with vegetable broth and instead of frying, use just fresh vegetables. The main advantage of this soup is a large amount of easily digestible nutrients and valuable microelements. In addition to the incredibly healthy bulgur, the basis of the soup is red lentils, which have long been loved by the Turks. Since they are rich in protein and iron, lentils are great for those who suffer from anemia. And thanks to the tomatoes and onions included in the soup, it is also rich in fiber, which is good for the digestive tract.

You should not leave the cooked soup until the next day, since lentils and bulgur very much absorb all the broth, so the next morning you will simply end up with a dish that looks like porridge with vegetables. Turkish bulgur soup should be eaten freshly prepared, hot. Therefore, you should not cook 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 fantastically delicious dish!

To give the dish a special piquancy, you can add a pinch of turmeric. It will not only saturate the dish with essential oils, but will also give the soup a pleasant color and interesting taste.

The best fresh herb for Turkish bulgur soup is cilantro, which adds its own flavor and makes the dish even more original and tasty.

Ready-made soup mixes

Today, there are a number of manufacturers that help make the cooking process easier. After all, living in a big city, it is sometimes so difficult to find the time and energy after a long hard day at work to simply prepare a delicious lunch or dinner. Ready-made mixtures consisting of vegetables, cereals and spices will come to the rescue. For example, the Yarmarka company, which produces environmentally friendly food products, recently included this soup recipe in its production of semi-finished food products. A special advantage of this product is its completely natural composition without preservatives, monosodium glutamate and genetically modified ingredients. And thanks to the transparent packaging, you can see for yourself that the selected ingredients are pure and free of foreign impurities. The colorful label indicates not only the composition, but also the method of preparing the soup.

But it’s not only the Yarmarka company that produces this soup. There is a much more famous brand - Yelli, which managed to accurately replicate the taste and aroma of this original soup. The next section will discuss exactly this.

Bulgur soup from Yelli

If you decide to diversify your daily menu with this Turkish soup, then you probably asked the question: “How to prepare Turkish soup with Yelli bulgur?” It's actually incredibly simple! All you need is a package of dry ingredients, salt and broth or water. One package weighing 250 grams requires 2 liters of water or broth. If you want to get a thicker dish, then one and a half liters of liquid will be enough. Bring your broth to a boil and empty the contents of the bag. Cook with the lid tightly closed for twenty-five minutes. It is very important to cook the soup over low heat, because this is how the soup will turn out tender, tasty and beautiful, and the ingredients will not boil too much. At the very end of cooking, lightly salt the soup and serve with fresh herbs. Bon Appetit!

) which were passed down from generation to generation.

Turkish bulgur soup was no exception.

Its name translated into Russian means “bride’s soup.” From the article you will learn how to prepare this dish with various products and how long to cook bulgur.

In contact with

The history of the creation of the dish is very unusual. A girl named Ezo was forcibly married. But the marriage did not work out, and a few years later she returned to her parents' house.

Her second marriage also did not bring happiness - her chosen one was a distant relative from Syria.

Having moved to him several thousand kilometers away, the girl began to miss her family. The relationship with her mother-in-law did not work out, life in the new family turned out to be difficult, and in memory of her mother, Ezo came up with that same bulgur soup.

Many years later, this soup became something of a wedding custom.

Every girl on the eve of her wedding had to prepare ellie soup to attract good luck and happiness. But in addition to its magical properties, as previously believed, the soup has an exquisite aroma and pleasant taste.

Varieties of recipe with photo

Total cooking time- 20-30 minutes.

Difficulty level- easily.

Number of servings — 5.

310 kcal.

Squirrels — 19.

Fats — 15.

Carbohydrates — 54.

Ingredients:

• 1 pack of yelli soup. Ingredients: red lentils, bulgur, wheat cereal, dried vegetables (onions, tomatoes), spices (ground black pepper, turmeric);
• 2 liters of clean water or ready-made broth;
• salt;
• bacon or any smoked meats – 100 gr. (additional product, use optional).

Inventory:

• pot;
• spoon for stirring;
• knife, board;
• pan.

Step-by-step recipe for making yelli soup:

1. Fry bacon or smoked meats. Pre-cut it into small pieces.
2. Pour the bacon and the entire contents of the bag into a pan of boiling water (broth). Leave to simmer over low heat for 20 minutes.
3. Add salt. Add seasoning (eg paprika) if desired.
4. Cook for another five minutes.

Before serving you can decorate the dish with herbs. Serve hot. You can also add croutons and croutons to the soup. It is also very common to add mint leaves to this dish, after which the soup is allowed to brew for another 10 minutes.

You can also add potatoes, but don't overdo it. The dish is initially very filling.

On a note! Bulgur soup should be eaten freshly, then you can taste all its splendor.

In a reheated dish, the taste will be less vibrant. Unlike many other soups, which only become richer after some time, with this dish the opposite is true.

How to prepare soup with bulgur and lentils, watch the video:

Total cooking time– 60 minutes.

Difficulty level- easily.

Number of servings – 5-6.

Energy value (100 g.)– 52 kcal.

Squirrels — 37.

Fats — 31.

Carbohydrates — 19.

Ingredients:

• water – 3 liters;
• potatoes – 350 gr;
• chicken fillet – 150-200 g;
• onion – 1 piece;
• carrots – 1 piece;
• garlic;
• bulgur cereal – 120 g;
• spices, salt - to taste;
• vegetable oil – 10 ml.

Inventory:

• pot;
• board;
• spoon for stirring;
• frying pan.

Cooking method:

1. We prepare the vegetables - wash, peel, cut. Vegetables for soup should be cut into small pieces. It is best to grate carrots.
2. Fry carrots and onions until golden brown. Be careful not to overcook the vegetables, otherwise you will end up with a bitter aftertaste.
3. Add chicken meat to boiling water. Cook for 30 - 40 minutes until it is completely cooked.
4. If necessary, pass the broth through a small sieve to remove meat scum. Add potatoes.
5. After 5 minutes, add fried vegetables, washed bulgur, spices, and salt to taste.
6. When everything is ready, add finely chopped garlic. Let the dish brew for another 10-15 minutes.
7. Before serving, add herbs to the dish, for example, chopped dill.

Chicken soup with bulgur is an excellent alternative to the classic recipe. This soup turns out to be much more satisfying, and its unusual, pleasant taste adds variety to the daily menu.

On a note! Bulgur soup is best prepared for one serving. Cereals absorb all the moisture, so leaving the dish overnight, you may find porridge in the morning.

Total cooking time-50-60 minutes.

Difficulty level- easily.

Number of servings — 4.

Energy value (100 g.)– 340 kcal.

Squirrels — 10.

Fats — 21.

Carbohydrates — 25.

Ingredients:

• minced meat -150 gr.;
• minced chicken 150 gr.;
• onion 1 pc.;
• carrots 1 pc.;
• hot pepper 1 pc.;
• salt 10 g;
• bulgur 40 gr.

Inventory:

• pot;
• board;
• spoon for stirring;
• frying pan.

Preparation:

1. Make minced meat by mixing chicken and minced meat together. Add salt, spices, onions to it. You can also take one type of minced meat, for example, only chicken or meat (at your discretion).
2. From the finished minced meat we form small balls - meatballs. Let them stand for a while - 10-15 minutes.
3. Boil the meatballs in a small amount of water. As soon as the water boils and white meat foam appears, drain. This is the first broth - we won't need it.
4. We wash and peel the vegetables. Grate the carrots and finely chop the onion.
5. Fry the onions and carrots until golden brown. If you want to reduce the fat content of the dish, you can not fry the vegetables, but let them cook in the broth. But be careful, vegetables take much longer to cook than cereals.
6. Fill the meatballs with clean water (second broth) and cook until boiling. Then add the already fried vegetables.
7. After 7 minutes, add bulgur and pepper. You can add seasonings of your choice, such as bay leaf.
8. Cook the soup until done for 10-15 minutes.
9. Let it brew for 10 minutes.

Before serving you can decorate the dish with herbs or add crackers. You should also remove the pepper after the cooking process.

On a note! If you like puree soup, then you can make it from bulgur soup.

For example, from mushroom. Simply grind the finished dish using a blender to the consistency you need and add small crackers to it.

Total cooking time- 40 minutes.

Difficulty level- easily.

Number of servings — 3.

Energy value– 140 kcal.

Squirrels — 14.

Fats — 17.

Carbohydrates — 26.

Ingredients:

• 800 gr. peeled mushrooms (preferably champignons);
• 1 large carrot;
• 1 onion;
• 3 medium potatoes;
• 100 gr. bulgur;
• sunflower or olive oil;
• greens - dill;
• salt.

Inventory:

• pot;
• board;
• spoon for stirring;
• frying pan.

Recipe:

1. Peel the potatoes and cut into small cubes. Pour 2 liters of water or broth. The broth can be cooked using either chicken or any other meat.
2. Fry vegetables until golden brown - carrots, onions. First grate the carrots and chop the onion.
3. Fry the washed and peeled champignons (mushrooms can be any kind - at your discretion).
4. Add bulgur, fried vegetables, and mushrooms to a pan of boiling water. Salt everything.
5. Cook for another 10-15 minutes until done.
6. Let it brew for 10 minutes.

Serve hot bulgur mushroom soup with sour cream. For this dish It is recommended to use champignons, but using other types of mushrooms is not critical, it will only slightly change the taste.

On a note! Bulgur is a very healthy grain. It contains a huge list of vitamins and microelements that a person needs for normal life. In addition, it has high nutritional properties.

Ready yelli soup will help the hostess cook a delicious lunch quickly and without unnecessary hassle. The package contains lentils, wheat cereal, dried vegetables (onions, tomatoes), bulgur, ground spices.

The composition is as natural as possible, it does not contain unnecessary chemical elements. Packages of large and small volumes are available for sale. The average cost of ready-made yelli soup is 90-150 rubles.

The packaging is quite compact. Its transparent walls (sides) allow you to see what is inside. You can be confident in the naturalness of the product and its quality.

Making ready-made yelli soup is very simple. Simply pour the contents of the bag into boiling water and wait 15-20 minutes. Optional you can add your own ingredients, for example, potatoes, smoked meats, meatballs, etc.

The taste of the finished product is no different from a homemade dish, and sometimes, on the contrary, exceeds all the housewives’ expectations, turning into a signature dish. It doesn't take more than 20 minutes to prepare this soup.

If you have there is no time for long preparation of dishes, friends or distant hungry distant relatives unexpectedly visited you, then ready-made yellic soup can help you out.

Bulgur soup – hearty, nutritious and very tasty dish. It is suitable for both everyday lunch and festive feasts.

Many people note that the dish tastes like our traditional pea soup, but it is still much piquant. If you don’t know how to diversify your menu, simply replace the usual noodles or rice in soup with bulgur. You will notice a noticeable difference in taste, and, of course, for the better.

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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.

edimsup.ru

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.

menunedeli.ru

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)))

Find new recipes here. And all the recipes on the site can be viewed at this link.

Did you like the recipe? Share with your friends without hesitation, let them enjoy it too! And please share in the comments whether everything worked out for you and whether everything is clear.

bystro-vkusno-polezno.ru

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

Ingredients	Quantity
bulgur -	40 g
regular onion or leek -	1 PC.
potato -	2 pcs.
carrot -	1 PC.
ripe juicy tomatoes -	1 PC.
garlic -	2 cloves
water -	0.5-1 l
fresh dill or other herbs -	3 branches
salt, black pepper, ground curry -	taste
vegetable (olive) oil -	20 ml
Cooking time: 45 minutes	Calorie content per 100 grams: 287 Kcal

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.

Bulgur soup has an absolutely magical feature - you only have to cook it once, and it firmly wins the sympathy of everyone who tries it. Many people don’t even realize that you can prepare wonderful first courses with this wonderful cereal.

Bulgur is a specially processed wheat grain. It came to us from the Balkans and the Mediterranean. It is an integral part of the national cuisine of these countries. But here, too, bulgur is becoming increasingly popular.

Bulgur grains can expand three times when cooked, but this grain never boils down to an unappetizing lump. In addition, all the beneficial substances with which this product is saturated are preserved in their original form. Due to this, soups with bulgur are incredibly healthy and simply must be a “daily dish” on the menu of every family.

Be careful when choosing bulgur for soups. In this case, whole or finely ground grains are best suited for kofta.

How to cook bulgur soup - 15 varieties

This soup is legendary in Turkey. It is called bride's soup. On the last evening before the wedding, the girl must prepare this soup so that her future life will be happy and prosperous.

Ingredients:

• Bulgur - 150g
• Broth - 3l
• Paprika - 50g
• Salt, peppercorns
• Onion - 1 pc.
• Mint - 10g
• Lentils - 150g
• Tomato - 2 pcs.
• Vegetable oil - 60ml

Preparation:

Add bulgur and lentils to the prepared vegetable or meat broth, add paprika and peppercorns. Cover the pan with a lid and cook over medium heat.

Fry chopped onion.

Scald the tomatoes, remove the skin and cut.

Add the tomato pieces to the onions in a frying pan and simmer for a few minutes.

Place the roast in a saucepan, add salt and mint.

Simmer over low heat until the cereal is ready.

Bulgur is a grain that does not need to be washed before cooking.

One of the excellent options for mushroom soup is hearty, nutritious and very tasty.

Ingredients:

• Bulgur - 100g
• Champignons - 800g
• Potatoes - 3 pcs.
• Onion - 1 pc.
• Carrots - 1 pc.
• Salt, pepper, herbs
• Vegetable oil

Preparation:

Chop the mushrooms and fry until done. Add chopped potatoes, onions and carrots to the frying pan, mix everything and fry.

Boil the bulgur for 10 minutes.

Place boiled bulgur and fried mushrooms with vegetables in a saucepan, and then add water. Season the soup with salt and pepper and cook for 15 minutes.

The taste of this soup is quite unusual, and having cooked it once, your family will definitely look forward to repeating it.

Ingredients:

• Bulgur - 100g
• Sweet pepper - 1 pc.
• Onion - 1 pc.
• Garlic - 2 teeth.
• Tomato paste - 1 tbsp.
• Minced pork - 300g
• Water - 3l
• Salt, sugar

Preparation:

Grind pepper, onion and garlic. Fry the vegetables over low heat. First simmer the pepper, then add the onion and garlic.

Add minced meat to the frying pan. Stirring constantly, fry until the minced meat is completely cooked.

Add bulgur and meat dressing with tomato mixture to boiling water. Add salt and a little sugar.

Stir, cover and cook the soup for 25 minutes. until the bulgur is completely cooked.

Let the soup brew for 15 minutes.

This original soup can be cooked not only in summer, but even in cold winter. On the one hand, this is a memory of warm days, and on the other, bulgur turns light sorrel soup into a hearty and very healthy dish.

Ingredients:

• Bulgur - 1 cup.
• Sorrel - 1 bunch.
• Potatoes - 2 pcs.
• Salt, pepper, parsley, marjoram
• Broth - 1.5l
• Leeks - 0.5 pcs.
• Garlic (arrows) - 4 pcs.

Preparation:

Place the chopped potatoes into the already boiling broth, and add the bulgur there. Cook for 15 minutes.

Return the meat from the broth to the pan, add chopped onion and garlic. Cook for 2 minutes.

Place chopped sorrel and herbs into the pan, add salt and pepper, and add marjoram.

Let it boil and then immediately cover with a lid and remove from heat. Let the soup brew for 20 minutes.

So that bulgur grains better retain their shape in 5 minutes. Rinse them with ice water or place them in the refrigerator before cooking.

With the help of bulgur, you can make any light vegetable soup very satisfying and nutritious, and besides, the cereal will provide additional benefits.

Ingredients:

• Bulgur - 150g
• Curry - 1 tsp.
• Water - 2.5 l
• Carrots - 200g
• Vegetable oil - 2 tbsp.
• Potatoes - 350g
• Tomato paste - 1 tsp.
• Onion - 70g
• Broccoli - 200g

Preparation:

Place chopped potatoes and bulgur into boiling water. Cook over medium heat with the lid on.

Make a fry of finely chopped onions and carrots. In 2 min. frying, add curry and fry for another 1 minute. Then add tomato paste, mix thoroughly and fry for another 2 minutes. over low heat.

Transfer the roast into a pan with bulgur and add salt.

Add broccoli to the soup. Cover with a lid and boil for 5 minutes.

It is very quick and convenient to cook soups with bulgur using a multicooker. By cooking it with chicken, your table will have a light and satisfying soup with a spicy aroma.

Ingredients:

• Chicken - 400g
• Potatoes - 3 pcs.
• Bulgur - 0.5 cup.
• Salt pepper
• Carrots - 1 pc.
• Onion - 1 pc.
• Tomatoes in their own juice - 2 tbsp.
• Parsley

Preparation:

Pour oil into the multicooker container. Select micromode “Frying” for 20 minutes. Add chopped onions and carrots and fry, stirring.

In 5 min. Add pieces of chicken meat to the frying, mix and fry further.

Add tomatoes, mix well.

Add bulgur and potatoes. Pour hot water over everything, add salt and pepper.

Close the lid and select the “Soup” micro mode for 1 hour. In 15min. You can add greens before finishing.

The combination of the oriental aroma of bulgur and the smokiness of sausage is what will make you and your family fall in love with this wonderful soup.

Ingredients:

• Bulgur - 80g
• Onion - 100g
• Greenery
• Potatoes - 300g
• Carrot - 70g
• Tomatoes - 150g
• Adjika - 2 tbsp.
• Cured sausage - 400g
• Sweet pepper - 80g

Preparation:

Cut the sausage into strips, fry a little, and place in a pan of boiling water.

Cut the potatoes, salt and sprinkle with your favorite spices, fry in oil and place in a saucepan with the sausage.

Add bulgur to the pan.

Chop the vegetables, first remove the skin from the tomatoes. Fry everything in oil, add adjika. Add the mixture to the pan. Add salt and spices at your discretion.

Let the soup sit, covered, before serving.

It is better to salt the soup after the bulgur is cooked, this will preserve all its taste.

This soup will appeal not only to exotic lovers. An unusual combination of pumpkin, shrimp and aromatic bulgur - this is a real delicacy. Don't miss the opportunity to pamper yourself and your loved ones.

Ingredients:

• Bulgur - 4 tbsp.
• Cabbage leaf - 1 pc.
• Carrots - 100g
• White wine - 50ml
• Pumpkin - 300g
• Thyme - 1 pc.
• Shrimp - 200g
• Olive oil
• Onion - 100g
• Honey - 1 tsp.
• Chilli
• Garlic - 3 teeth.

Preparation:

Place chopped onions and carrots on the bottom of the pan.

Place pumpkin pieces, crushed garlic, honey and thyme on them.

Place a cabbage leaf on top, on which place the bulgur, providing it with two tablespoons of water.

Heat everything under the lid, turn the heat to the lowest setting for 15 minutes, then remove from heat and let stand for 10 minutes.

Remove the bulgur along with the leaf, puree the vegetables, add cream, and boil.

Fry shrimp on both sides with chili pepper and crushed garlic.

When serving, add shrimp and a spoonful of bulgur to the pureed soup.

Chicken soup with bulgur turns out incredibly filling and tasty. It will be an excellent replacement for the usual chicken soup.

Ingredients:

• Chicken - 1 piece.
• Bulgur - 1 tbsp.
• Potatoes - 2 pcs.
• Onion - 1 pc.
• Carrots - 1 pc.
• Salt, pepper, bay leaf

Preparation:

Boil chicken broth. When it boils, add the bulgur to the pan. Boil for 20 minutes.

Grind potatoes, onions and carrots in a convenient way.

Add potatoes to the pan.

Fry onions and carrots in a frying pan.

Pour the finished frying into a saucepan with broth.

Add boiled chicken meat there.

Throw bay leaf, pepper and favorite seasonings into the pan to taste. Boil for 10 minutes.

This incredibly tasty and satisfying soup can be cooked in meat broth, or you can prepare a lean version. In any case, it turns out rich and thick.

Ingredients:

• Bulgur - 100g
• Sweet pepper - 1 pc.
• Salt, sugar, cilantro, spices
• Lentils - 100g
• Tomatoes - 400g
• Water (broth) - 3l
• Onion - 1 pc.
• Oil - 2 tbsp.
• Carrots - 1 pc.

Preparation:

Pour lentils and bulgur into boiling water (broth) and boil for 20 minutes.

Finely chop the pepper, carrots and onions and sauté in oil.

Add tomatoes to the pan and simmer for 2 minutes.

Add stewed vegetables to the cereals and boil the soup for another 5 minutes. Salt and add spices as desired.

Excellent light fish soup. This recipe will be a lifesaver during Lent.

Ingredients:

• Bulgur - 4 tbsp.
• Celery - 2 pcs.
• Bay leaf - 2 pcs.
• Salmon - 450g
• Onion - 2 pcs.
• Parsley root - 2 pcs.
• Pickled cucumber - 3 pcs.
• Carrots - 1 pc.
• Tomato - 1 pc.
• Salt pepper
• Green onions - 2 pcs.
• Lemon - 1 pc.
• Potatoes - 2 pcs.

Preparation:

Pour 1 liter of water over the processed fish, add parsley, 0.5 carrots and onions. Cook over low heat.

Boil the chopped potatoes and bulgur in another pan for 15 minutes, add salt to taste.

Add the broth from the finished fish to the pan with bulgur.

Chop the celery, tomatoes and the second part of the carrot and add to the soup. Send bay leaves and peppers there too. Add salt if necessary.

Remove bones from fish and cut into pieces. Also cut cucumbers and lemon. They should be added in portions when serving.

Vegetable soup with turkey and bulgur is not only extremely tasty, but also infinitely healthy. And it is prepared very simply.

Ingredients:

• Bulgur - 100g
• Potatoes - 1 pc.
• Cauliflower - 1 pc.
• Carrots - 1 pc.
• Onion - 1 pc.
• Sweet pepper - 1 pc.
• Celery - 1 pc.
• Ready turkey - 300g
• Salt, pepper, sugar, spices

Preparation:

Chop all the vegetables. Place all the cuts into already boiling water, mix well and boil until tender.

Chop the finished turkey into cubes and add to the vegetables.

Salt, add sugar, bay leaf and turmeric with Provençal herbs.

Pour in the bulgur, mix and bring to a boil. Cook the soup until the cereal is ready.

Giving extraordinary freshness, but at the same time satisfying soup, which will surely delight not only your family, but also your guests.

Ingredients:

• Bulgur - 4 tbsp.
• Lamb - 400g
• Carrot - 50g
• Coriander, cumin
• Salt pepper
• Potatoes - 200g
• Cream - 100g
• Mint - 10 pcs.
• Onion - 70g
• Tomato paste - 1 tbsp.
• Cilantro - 7 pcs.
• Cherry tomatoes - 8 pcs.

Preparation:

Pour water over young lamb on the bone, add a whole onion, and let it cook. When the water boils, be sure to remove the foam and leave to simmer over low heat.

Add bulgur to the meat.

Make a fry of chopped onions and grated carrots, add tomato paste to the frying pan, stir, simmer for 2 minutes. Add to soup.

Season with salt, pepper, and all the spices.

Grate the potatoes and add to the pan.

Add cream, let it boil and remove from heat. The soup should sit for 10 minutes.

This is a “substantial” soup when you need to feed your family heartily. It will be especially useful for children due to the presence of useful elements and for men, due to its richness.

Ingredients:

• Bulgur - 100g
• Lamb - 700g
• Carrots - 200g
• Potatoes - 200g
• Tomato paste - 3 tbsp.
• Adjika - 2 tbsp.
• Onion - 200g
• Salt, pepper, herbs, spices

Preparation:

Pour cold water over the meat and then put it on the fire.

Place a whole onion, cloves and allspice into the prepared broth.

Throw in chopped potatoes, tomato paste with adjika.

Squeeze the garlic into the soup and add seasonings.

When the bulgur is cooked, add chopped green onions and parsley to the soup.

When serving, add 1 tbsp to each plate. mascarpone.

This rustic soup is delicious both hot and cold. Sauerkraut and bulgur make this soup incredibly healthy.

Ingredients:

• Bulgur - 2 tbsp.
• Sour cabbage - 500g
• Tomato paste - 1.5 tbsp.
• Carrots - 120g
• Onion - 200g
• Potatoes - 300g
• Parsley, pepper
• Water - 2l

Preparation:

Chop carrots and onions. Place them in a pan and fry.

Add tomato paste to the vegetables, and then cabbage.

Place the chopped potatoes into the pan along with the bulgur.

Pour water over everything, stir and leave to cook under the lid, pepper.

Cook the soup until the bulgur is ready.