Sour Purslane Soup Recipe

Ingredients:

For the Soup:
	Purslane (Handle Parts)	2	Bunch
	Dry Onion (Medium size)	1	Head
	Garlic (crushed)	4	Clove
	Broken Rice	1	1/3 Cup
	Sumac (Sumac Sour)	2	Tbsp
	Butter (Or Olive Oil)	1	Tbsp
	Salt	1	Tsp
	Black Pepper	1	Tsp
	Chili Pepper	1	Tsp

For the Dressage:
	Flour	1	Rounded Tbsp
	Egg Yolk	1	Qty
	Lemon Juice	1	Tbsp

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Instructions:

1. Sort and save the leaves of purslane for salad. Cut off the red root parts and separate the green stem parts.
   
2. Peel and finely chop the onion and garlic.
   
3. Finely chop the purslane stalks you have cleaned and washed.
   

   
4. Put the butter in a saucepan and fry the onions and garlic until they turn pink. Add the chopped dill stems and turn them together for 1-2 turns. Add 4-5 cups of hot water and add washed broken rice, salt and pepper. Cook your soup on medium heat until the purslane stalks soften.
5. For its dressing, whisk the egg yolk, flour and lemon juice well in a bowl. Add the cooked soup little by little to the seasoning, while continuing to whisk.
6. Add the warm seasoning to the soup little by little, bring it to a boil over low heat and remove from the fire. Serve hot, garnished with parsley and chili peppers, if desired. Enjoy your meal!
   
7. Note: Rice may swell over time and your soup may thicken. In such a case, you can thin the soup by adding hot water. For a more tart taste, lemon juice or sumac syrup can be added.

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Soup Vegetable