Sour Purslane Soup Recipe
Purslane, which grows widely in temperate climates, is a medicinal herb of Asian origin and also used in Chinese medicine. Every part of the plant except the root, including leaves, stems, flowers and seeds, can be eaten. This soup, also known as pirpirim asi in Gaziantep and Malatya regions, is called "sour purslane soup" because sumac sour is used in addition to the flavor of the purslane itself. Bon appetit!
Ingredients:
For: 4 People
Prep: 10 Min
Cook: 30 Min
| Ingredients for 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 | ||
| Ingredients for Dressage: | |||
| Flour | 1 Rounded Tbsp | ||
| Egg Yolk | 1 Qty | ||
| Lemon Juice | 1 Tbsp | ||
Steps:
-
Sort and save the leaves of purslane for salad. Cut off the red root parts and separate the green stem parts.
-
Peel and finely chop the onion and garlic.
-
Finely chop the purslane stalks you have cleaned and washed.
-
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.
-
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.
-
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!
-
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.
15 Min
