Anatolian Soup Recipe
Anatolian soup is inspired by ezo bride soup, which brings together grains in Turkish cuisine, but this time combines Anatolian wheat, red lentils, green lentils, bulgur with yogurt. Enjoy your meal!
Ingredients:
For: 4 People
Prep: 10 Min
Cook: 30 Min
| Ingredients for Soup: | |||
| Cracked Wheat (Splitting) | 1/2 Cup | ||
| Red Lentils | 1/2 Cup | ||
| Green Lentils | 1/2 Cup | ||
| Einkorn Bulgur (Or Bulgur) | 1/2 Cup | ||
| Fine Salt | 1 Tsp (large) | ||
| Black Pepper | 1 Tsp | ||
| Ingredients for Dressing: | |||
| Yogurt | 1 Cup | ||
| Flour | 1 Tbsp | ||
| Egg Yolk | 1 Qty | ||
| Ingredients for Sauce: | |||
| Butter | 1 Qty | ||
| Dried Mint | 1 Tsp | ||
| Powdered Red Pepper | 1 Tsp (large) | ||
Steps:
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You can try this soup by combining all the grains you have on hand to use at least three varieties. (wheat, rye, brown bulgur, firik, broken rice etc.)
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Rinse the wheat, green lentils, red lentils and bulgur and put them in a soup pot.
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Add five glasses of hot water (meat or chicken stock) to it. Add salt and pepper and cook on medium heat until the grains are soft.
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For its dressing, add 1 tablespoon of flour, 1 teaspoon of salt and 1 egg yolk to 1 glass of yogurt and whisk until you get a smooth consistency.
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Take half a ladle of the boiling soup and add it to the seasoning while whisking.
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Mix the warm seasoning into the soup slowly. Be careful not to cut the yogurt.
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Take the soup that you have boiled for a moment from the fire.
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For the sauce, melt the butter in a sauce pan and lightly burn the red pepper flakes and mint. Add half of the sauce to the soup and mix.
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You can serve the soup you bought in the serving bowl hot by garnishing it with the remaining red oil. Bon Appetit!
10 Min
