Fresh Tarhana Soup (Minor) Recipe
A winter soup with practical, low ingredients and village tastes fresh tarhana soup. If you don't have the original fermented tarhan dried in the sun, this soup can be a good alternative. Enjoy your meal!
Ingredients:
For: 4 People
Prep: 5 Min
Cook: 10 Min
| Ingredients for Soup: | |||
| Minced Meat | 100 Grams | ||
| Butter | 1 Tbsp | ||
| Tomato Paste | 1 Tbsp | ||
| Liquid Oil | 1 1/3 Cup | ||
| Dried Mint | 1 Tsp (large) | ||
| Hot Pepper Sauce (Optional) | 1 Tsp (large) | ||
| Chili Pepper (Optional) | 1 Tsp | ||
| Ingredients for Firm: | |||
| Yogurt | 1 Bowl | ||
| Flour | 1 Tbsp | ||
| Egg Yolk | 1 Qty | ||
Steps:
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Heat the butter in a deep saucepan and crush the ground beef and fry thoroughly. Add the paste and turn for 1-2 minutes.
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Add dry mint to the roasted ground beef and turn it together until it smells. Add the oil and turn off the bottom of the mortar and cool.
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In the meantime, for the manners, egg yolk and yogurt until a smooth consistency of whisk. Continue to whisk by adding the flour gradually.
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Add 1 cup of cold water to the manners and thin. Add to the cooling minced soup mortar and set on medium fire. Add 2-3 glasses of colder water.
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Mix the soup until it is consistent, cook for about 10 minutes. Add the salt to the last to avoid cutting the yogurt. Check the taste and consistency. If it is too dark, you can add 1 tea glass of hot water.
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Stay your soup with boiling and consistency, let it rest for 2-3 minutes. Sprinkle with dried mint and serve hot with fried bread or cuteon. Enjoy your meal!
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Menu recommendation: Fresh tarhana soup, mixed pickles, chicken with vegetables in the baguette oven, leek with olive oil, pumpkin dessert
10 Min
