Stews and Chili Recipes

8 Techniques to Make Great Soups! After this video you will know how to make soup from everything 🍲

Soups have a big place in Turkish cuisine, therefore we have different methods for making over 100 soup recipes. You can add different ingredients and have them as your main dish, or you can have a mild soup before your main dish. Using these methods, you’ll be able to create different recipes according to your own taste, isn’t it wonderful? 🤩

You can find the rest of the recipes in the comments 👇🏻

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Lentil Soup

2 cups red lentils
8 cups water
1 large onion, roughly chopped
2 tablespoons butter
2 tablespoons flour
1 cup chicken stock
1 heaped teaspoon salt

• Rinse the lentils for about two minutes under cold running water to remove any excess dirt and starch.
• Place the lentils and onion in a medium sized pot and fill with the water.
• Boil for 10-15 minutes until it becomes a thick puree.
• Collect the white foam forming on top while boiling. This foam gives the soup a greyish colour and makes it harder to digest.
• To make the meyane (roux), melt the butter in a pan and add the flour.
• Cook for a couple of minutes until it smells like roasted nuts and becomes brown.
• Pour in the chicken stock into the pan and whisk constantly.
• Add the mixture to the soup and season with the salt.
• Lastly, blend the soup with an immersion blender till the texture becomes creamy and smooth.
• Your velvety lentil soup is ready, and it is such a good base that you can top with many things and turn the soup into an incredible meal.
• For the classical one, top with red pepper flakes and squeeze some lemon. In Cyprus, it is common -and delicious- to add black olives to soup and adding croutons is always a good idea. You can always sprinkle some roasted kadayif instead of croutons. If you want your soup as a main course, top with some meatballs, red beans, and coriander. For a lighter version, salad, croutons, and some sesame seeds would be great! Finally, Bahar’s favourite – yogurt, black pepper, red pepper, olives and parsley.

Ezogelin Soup

1 tablespoon butter
2 tablespoons olive oil
1 onion, roughly chopped
1 potato, peeled and roughly chopped
1 carrot, roughly chopped
1 tablespoon tomato paste, use 200 ml tomato puree or passata if you don’t have paste
1 tablespoon red pepper paste, dried pepper would do good as well
1 cup red lentil, washed and rinsed
½ cup chicken stock, skip if you are a vegetarian
1,5 L water, (6 cups)
100 g bulgur, (around ½ cup) medium or coarsely ground are better but all would work great
1 heaped teaspoon salt
1 heaped teaspoon red pepper
1 teaspoon black pepper
3 teaspoons dry mint
1 tablespoon butter

• Heat a pressure cooker on high heat.
• Melt the butter and olive oil and add the onion, potato, and carrot when the oil is hot.
• Add the tomato and pepper paste and sauté for a minute.
• Add the lentil and bulgur pour the chicken stock and 1,5 L water.
• Close the lid and set the pressure setting to high. When the lid is tight and the pressure is enough to cook, place the pressure cooker on a small burner on low heat. Cook for 15 minutes.
• If using a regular pot, cook around 20 -25 minutes with lid on until all veggies are softened.
• At the end of 15 minutes, turn off the heat and remove the pressure of the pot and open the lid.
• After all ingredients are cooked, blend the soup with an immersion blender until it is smooth.
• To season, add the salt, red pepper flakes, dry mint and black pepper.
• Finally add some butter for a shiny and creamy texture and let it simmer.

Yoghurt Soup

150 g rice
1 L water
2 egg yolks
2 cups savoury yogurt
2 tablespoons flour
2 tablespoons of butter
1 handful of dried mint
1 teaspoon of salt

• Add the rice and water in a large pot and bring to boil. Simmer for 15 minutes until the rice is fully cooked and has fallen apart.
• Meanwhile, in a large bowl whisk the yogurt, egg yolks and flour.
• Once the rice is cooked, slowly add some rice and water to the yogurt and egg mixture to temper it, with a ladle, Whisk well after each addition.
• Add the yogurt and egg mixture back into the pot. Stir well, turn the heat on to medium and bring to a low simmer.
• Simmer for 15 minutes, stirring occasionally.
• In a small pan, melt the butter and sauté dried mint for about 30 seconds.
• Add the butter sauce to the simmering soup and stir well.

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