Recipes from around the world will help you diversify your diet. Turkish cuisine is renowned for its distinctive flavors due to its various spices. Despite the complexity of their creation, you can still find recipes that everyone can cook.
Cooking red soup with chickpeas, beef and small dumplings. For brightness and rich taste, add salcha, tomato paste, lemon juice and various spices. Be sure to use dry mint: sauté it in oil so that it reveals its scent to the fullest.
Turkish soup has a sour taste and pronounced pungency. Reduce the amount of pepper if desired.
Ingredients:
- Beef - 350 gr.
- Chickpeas - 150 gr.
- Small dumplings - 250 gr.
- Tomato paste - 2 tablespoons
- Salcha pepper - 1 tbsp
- Butter - 20 gr.
- Dry mint - 2 tablespoons
- Water - 2 liters.
- Lemon - ½ pc.
- Ground red pepper - to taste
- Sumy - 1 tsp
- Salt and pepper to taste
To make Turkish tomato soup, prepare the required foods.
Soak the chickpeas in water overnight or for several hours. This will allow it to swell, which means it will cook faster.
Set the pot on fire. Pour in water. Rinse the beef, place in a saucepan as a whole. After boiling, remove the foam, salt the broth.
Throw the chickpeas with the meat. Cook together for about 90 minutes, until the peas and beef are cooked through.
When the meat is tender, you can take it out, cut it into pieces and return it back to the broth.
Then add tomato paste and pepper salch to the broth. Mix well, dissolving the components in the liquid as much as possible.
Throw small frozen dumplings into the broth, stir.
In parallel, put a frying pan on the fire, melt butter in it, add dry mint.
Fry over low heat for no more than 1 minute. The mint should be saturated with oil and reveal its full flavor. If you overcook it, it will taste bitter.
Put the mint and butter in a saucepan. After a few minutes, the dumplings will float to the surface. Boil the soup and immediately remove from heat. At the very end, squeeze out the lemon juice, add all the specified spices.
Turkish tomato soup with chickpeas is ready.
Bon Appetit!
Author: Svetlana Denisova
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