Paradise Soup Recipe
Cennet soup is a vegetable cornmeal soup that is often made in the Black Sea region. Since it is a simple and nutritious soup to make, you can prepare it painlessly and choose it as an easy menu for your children. Enjoy your meal!
Ingredients:
For: 4 People
Prep: 5 Min
Cook: 15 Min
| Ingredients for Meal: | |||
| Cornflour | 3 Tbsp | ||
| Potatoes (Medium size) | 1 Qty | ||
| Dry Onion | 1 Qty | ||
| Water | 4 Cup | ||
| Chicken Broth | 2 Cup | ||
| Butter | 2 Tbsp | ||
| Garlic | 2 Clove | ||
| Salt | 1 Tsp (large) | ||
| Black Pepper | 1 Tsp | ||
| Ingredients for Sauce: | |||
| Powdered Red Pepper (Or Chilli Powder) | 1 Tsp | ||
| Butter | 1 Tbsp | ||
Steps:
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Take the butter in a saucepan and melt it. Roast the cornmeal for 3-4 minutes without burning it until it turns pink.
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Peel and wash the onion and potato, chop coarsely.
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Put the vegetables in the pot and fry them lightly by turning them 2-3 times with the roasted cornmeal.
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Peel and finely chop the garlic and add it to the roasted vegetables.
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Add salt and pepper to the soup mix and mix. Meanwhile, heat the chicken stock.
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Add 2 cups of hot chicken stock and 4-5 cups of hot water little by little while keeping the saucepan on low heat and stirring. Be careful not to clump the cornmeal.
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When the vegetables become soft, pass them through a hand blender in a controlled manner (until they get a smooth and thin boza consistency).
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Check the salt and spice and serve your soup, which you get from the fire, hot by drizzling red pepper sauce in butter. Bon Appetit!
20 Min
