Turkish lentil soup. Features of cooking

"Merjimek Chorbasy" ( Mercimek corbasI) literally translates as "lentil soup". It's exceptionally tasty and nutritious dish, which many will like, and will perfectly warm on cold days. Merdzhimek Chorbasy, as a rule, is cooked from red lentils, because. green does not give such a rich taste and color.

Ingredients

• red lentils 200 g
• water 1 liter
• bulb onions 1 PC.
• carrot 1 PC.
• butter 100 g
• dried mint 1 st. spoon
• Red pepper 1 teaspoon
• lemon juice 4 tbsp. spoons
• salt

Cooking

Peel onions and carrots and finely chop.

Melt in a saucepan butter.

Add finely chopped onions and carrots to the oil, and fry for about 5 minutes until soft.

Now let's deal with lentils. When I first decided to cook this soup, I was faced with the fact that in Russian stores (perhaps in other countries somehow differently) I found two different types red lentils. The first red lentil that we sell is quite large and rather brown in color, the second is smaller orange color. So, for this soup, we need exactly orange, because. it is smaller, peeled, and therefore cooks faster; in general, this type is better suited specifically for mashed soups. If you can't find orange "red" lentils, you can use brown lentils, only they will need to be cooked for much longer (or pre-soaked) and the color of the soup will not be as bright, more of a gray color.

Rinse the lentils thoroughly several times until the water runs clear.

Add lentils to onions with carrots.

Fill lentils with 1 liter cold water.

Cook the soup for 15 minutes after boiling water over low heat with the lid closed.

When the lentils become soft, salt the soup, add dried mint and red pepper. Stir and cook for about 1 more minute.

Now grind the soup in a blender. I have a blender with a plastic bowl, so I let the soup cool slightly before puréing it (I don't know how the plastic will behave if you pour boiling soup into it). If you have an immersion blender with a metal attachment, you may be able to blend the soup right away without cooling it down (check your blender manual, though).

Pour the soup into bowls, add 1 tablespoon of lemon juice to each bowl. You can serve soup with crackers. Delicious Turkish lentil soup puree Merdzhimek Chorbasy ready. Bon appetit!

Lentil soup in Turkish is called "Merjimek Chorba". It is thick and nutritious, tender and silky, and at the same time spicy and warming. Chorba is certainly prepared from red lentils with the addition of tomato paste, fresh lemon, mint and a whole bunch of spices. Turkish housewives cook it "by eye", that is, they put all the products in an arbitrary proportion, trying to make the lentil soup tasty and rich, and at the end they interrupt it in mashed potatoes. Chorba is served with large slice lemon, sprinkle red on top Turkish pepper and poured with olive oil infused with paprika - this not only decorates the dish, but also gives it a special flavor, bright taste and contrasting color.

Interestingly, lentil cream soup is cooked in Turkey all year round, and also often given to patients by analogy with chicken broth in Russia. If you add a lot of red pepper to it, then the warming effect will be provided! Today I will show you how to cook Turkish lentil soup- the recipe with a photo, which is given below, is suitable for food even for vegetarians. It's tender, spicy, and incredibly delicious!

Ingredients

• red lentils 1 tbsp.
• water or vegetable broth 1.5 l
• onion 1 pc.
• carrot 1 pc.
• olive oil 2 tbsp. l.
• tomato paste 2 tbsp. l.
• flour 1 tbsp. l.
• cumin 0.5 tsp
• mint fresh / dried 1 sprig / 0.5 tsp
• dried thyme 0.5 tsp
• ground sweet paprika 1 tsp
• salt to taste
• hot red pepper to taste
• lemon for serving

How to make Turkish Lentil Soup

1. 
   For cooking, you will need red lentils, which, unlike other varieties, are much better boiled and mashed in the easiest way. I sort and wash the grain.
2. 
   Heat the olive oil in a heavy bottomed saucepan or saucepan. Pass it onion, diced.
3. 
   Then I add the grated carrots and continue to fry until the vegetables are soft.
4. 
   I add flour and tomato paste, cumin, thyme, paprika and mint (if fresh, finely chop). I mix all the ingredients and continue to fry for another 20-30 seconds.
5. 
   I fall asleep previously washed lentils in a saucepan. I fill it clean drinking water or broth. I bring the soup to a boil, salt to taste.
6. 
   Reduce heat, cover with lid and simmer until fully prepared lentils, about 30 minutes. During this time, the grains should be completely boiled, and the soup itself should thicken.
7. 
   Using an immersion blender, I interrupt it into a homogeneous mass. I return it to the fire and let it boil. I bring the amount of salt and hot pepper taste.

In Turkey, the dish is served as follows: chorba is poured into a plate, half a lemon wedge is squeezed, sprinkled with paprika and poured with olive oil.

It is always eaten hot, with soft white bread or with "balon ekmek" - Turkish flatbread that look like puffed-up buns. Bon appetit!

Lentil soup, perhaps, is on the menu of all peoples. One of the oldest cultivated food plants is the lentil, mentioned in the Bible. According to biblical history lentil stew became the measure of the birthright between the brothers Jacob and Esau. leguminous plant, a native of Asia, lentils are still one of the most important agricultural plants in Asia. The seeds are mainly eaten - both whole and ground into flour. For many peoples, lentils are the main source of vegetable protein.

On the territory of Asia Minor, in Turkey, lentils in some regions are the main food product. In addition, lentil soups are quite common and loved.

I remember, while relaxing in a luxurious Turkish hotel, I tried very tasty soup from lentils. For some reason, I remember the name - Ezogelin çorbası. Actually, this is a fairly thick and homogeneous soup made from boiled lentils. The prevalence and variety of recipes in Turkey is about the same as Ukrainian red borscht. There is no single recipe, and there cannot be. The basis of the soup is lentils and coarsely ground wheat (bulgur). Everyone has their own spices.

The name of the soup is a separate issue. There is a sweet story about a Turkish girl, Ezo, who lived more than a century ago in northern Turkey. In the wake of personal and family problems, the girl cooked lentil soup, which was later named Ezo gelin çorbası. Literally translated "Ezo's Bride's Soup". Since then, every bride cooks soup on the eve of the wedding - a kind of master class, multiplied by the "bride".

Ironically, if you write Ezo gelin together - ezogelin, then the translation will be very prosaic - lentils. It doesn't matter if it's by chance or an attempt to bring the legend to the culinary side. Turkish lentil soup is exceptionally tasty and nutritious, perfectly warming in cool weather. In addition, it is extremely simple to cook, not more difficult.

Having revised a large number of articles entitled "recipe - lentil soup", I came to the conclusion that there is no unity. How many people, so many recipes. Often they also write lentil puree soup or red lentil soup. I settled on a recipe that I accidentally wrote down in a nice place on the border of Bulgaria and Turkey. The owner very kindly told and even presented a small book, which, unfortunately, I gave to someone and ... meet. But the recipe remains.

Cooking a delicious soup of lentils, wheat groats, tomato. Now it's getting colder outside, and such a soup for dinner will be very useful. It's not just delicious, it's delicious! I recommend!

Lentil soup. Step by step recipe

Ingredients (2 servings)

• Lentils 1 cup
• Wheat groats or bulgur 0.5 cup
• Onion 1 pc
• Tomato paste 1 tbsp. l.
• Beef bones for broth 1-2 pcs
• Butter 1 tbsp. l.
• Spices: hot pepper coarse grinding, dry mint, thyme, salt taste

1. Turkish lentil soup Ezo gelin is quite often called " wedding soup". This is not true. Turkish wedding soup is made from the back of a lamb with the addition of yogurt. In Turkish - Düğün Çorbası, and ezogelin soup is more likely not wedding, but bride's soup. Often in recipes you can find rice instead of wheat groats. It is possible that rice is used in large populated cities, but in the Turkish outback, this is very unlikely.

   Ingredients: red lentils, Wheat groats(bulgur), tomato paste, broth, onion, butter, spices

2. A special charm, taste and aroma of the soup is given by coarsely ground hot pepper, which is lightly sprinkled on the soup before serving.
3. Bulgur wheat groats, which are most often recommended for lentil soup, are wheat grains that, after steaming or hot water, dried and crushed. But it's exotic. Ordinary wheat groats, which are sold in any store, are quite suitable.
4. To be honest, I have never cooked lentils before. I consulted with "knowledgeable" people, they advised to pre-soak lentils, and wheat groats too. Rinse the cereals - separately, and soak in cold water for several hours.
5. First you need to cook beef broth. In principle, every second recipe advises using plain water Who knows… Bring 1.5 liters of water to a boil in a saucepan, throw in a few beef bones, or a piece of meat. As soon as foam appears, it must be removed. Boil the broth over low heat for 1-1.5 hours. Without spices and salt. All you need is broth.
6. Next, prepare the lentil soup.
7. Melt a piece of butter in a soup pot. Approximately 1 tbsp. l. for obvious reasons, it is better to take oil, and not herbal mixture.
8. Peel the onion and chop finely. Sauté the onion in a saucepan, stirring occasionally, until the onion is lightly browned. The Turks advised to take sweet onions, and our sweetest one turned out to be a purple oblong onion. However, as life shows, any fried onion is very sweet and tasty.
9. Bring the stock prepared for the soup to a boil. separate saucepan.
10. In a cup, dilute 1 heaping tablespoon of tomato paste with broth. Pour the tomato paste to the onion, mix and let it boil for 2-3 minutes. Salt.
11. Drain water from lentils and wheat groats. Add lentils to the pot and stir.
12. Immediately add wheat groats to the soup.
13. Pour boiling broth into a saucepan. Mix everything thoroughly so that the lentils and wheat groats do not stick together and stick to the bottom of the pan.
14. The soup must be stirred often enough with a spoon during cooking, otherwise all the grits will settle to the bottom and burn. Boil the soup for 10 minutes, stirring occasionally.
15. Add 0.5 tsp. dry mint. This spice is recommended by an overwhelming number of recipes. Often cumin is added to the soup. I would recommend adding some dry thyme instead of zira. Season the soup with salt to taste.

    

For those who have always dreamed of cooking at home something from Turkish cuisine, we advise you to start with Sultan Mahmut's soup. This Turkish soup lentils are a real treat, and also very healthy. In the old days, it was believed that Turkish children should definitely eat it in the cold season to strengthen immunity. Now it is also popular among the locals. We invite you to cook this delicious Turkish lentil soup according to a universal recipe!

Cooking Ingredients:

• Potato - 1 pc;
• Onion - 1 pc;
• Water - 1 l;
• Butter - 1 tbsp;
• Olive oil - 1 tbsp;
• Lentils - 100 g;
• Carrots - 1 pc;
• Salt - a pinch;
• Celery - 1 piece, root part;
• Dried mint - 1 tsp;
• Parsley - 5 branches;
• Ground red pepper - to taste;
• Ground paprika - to taste;

Cooking steps:

1. Peel potatoes and celery, cut into cubes and place in a bowl of salted water.
2. Peel the carrots and cut them into slices, add there too.
3. Then lightly fry the onion in olive oil. Take a saucepan, pour water and put fried onions, washed lentils in it, and add salcha there (you can replace it with tomato paste) and cook over medium heat.
4. When the lentils begin to boil, add potatoes, carrots and celery to it. Cook until vegetables are ready.
5. Put chopped parsley, mint, a pinch of red ground pepper, a pinch of sweet ground paprika and butter.
6. Put on fire for a few seconds, stirring lightly. Add this mixture to your soup pot or bowl before serving.
7. Soup is made with rich taste, it is very appetizing and also useful. Once you cook it, you will want to do it again.

Bright, hearty and very tasty Turkish lentil soup - cook according to the best recipes!

Cooking a delicious soup of lentils, wheat groats, tomato. When it gets cold outside, this soup for dinner will come in handy. It's not just delicious, it's delicious! I recommend!

• lentils - 1 cup
• wheat groats or bulgur - 0.5 cups
• onion - 1 pc.
• tomato paste - 1 tbsp
• beef bones for broth - 1-2 pcs
• butter - 1 tbsp
• spices: coarsely ground hot pepper, dry mint, thyme, salt - to taste

Rinse the cereals - separately, and soak in cold water for several hours.

First you need to cook beef broth. In principle, every second recipe advises using ordinary water, who knows ... Bring 1.5 liters of water to a boil in a saucepan, throw in a few beef bones, or a piece of meat. As soon as foam appears, it must be removed. Boil the broth over low heat for 1-1.5 hours. Without spices and salt. All you need is broth.

Melt a piece of butter in a soup pot. Approximately 1 tbsp. for obvious reasons, it is better to take an oil rather than an herbal mixture.

Peel the onion and chop finely. Sauté the onion in a saucepan, stirring occasionally, until the onion is lightly browned. The Turks advised to take sweet onions, and our sweetest one turned out to be a purple oblong onion. However, as life shows, any fried onion is very sweet and tasty.

Bring the broth prepared for the soup to a boil in a separate saucepan.

In a cup, dilute 1 heaping tablespoon of tomato paste with broth. Pour the tomato paste to the onion, mix and let it boil for 2-3 minutes. Salt.

Drain water from lentils and wheat groats. Add lentils to the pot and stir.

Immediately add wheat groats to the lentil soup.

Pour boiling broth into a saucepan. Mix everything thoroughly so that the lentils and wheat groats do not stick together and stick to the bottom of the pan.

Lentil soup must be stirred quite often with a spoon during cooking, otherwise all the grits will settle to the bottom and burn. Boil the soup for 10 minutes, stirring occasionally.

Add 0.5 tsp to lentil soup. dry mint. This spice is recommended by an overwhelming number of recipes. Often cumin is added to the soup. I would recommend adding some dry thyme instead of zira. Season the soup with salt to taste.

Cook the lentil soup over very low heat, stirring frequently. The soup needs to be a little simmery. Cooking time is a tricky issue. It is necessary that lentils and wheat groats are completely cooked. It took me 35 minutes. Need to try.

As soon as the cereal is ready, remove the lentil soup from the heat, let it stand for a while. Eat fiery soup not worth it, you can burn your tongue and not feel the taste of a wonderful dish. The soup needs to rest for 10 minutes.

Pour the soup into bowls, and preferably into bowls, be sure to sprinkle with a pinch of coarse chili pepper. And serve to the table.

Recipe 2: Turkish Red Lentil Soup (Step by Step)

The recipe for Turkish red lentil soup is quite simple, it takes no more than half an hour to prepare. I propose to cook this delicious and besides healthy soup, because red lentils are rich in vegetable protein, iron, huge amount vitamins, etc.

• 2 cups red lentils
• 6 glasses of water
• 2 pcs. potatoes
• 3-4 garlic cloves
• 3 art. spoons of tomato paste
• vegetable oil
• lemon

Place washed red lentils in boiling salted water. During the cooking process, a foam will form, which must be removed.

While the lentils are cooking, peel the potatoes and grate them on a fine grater.

Rinse grated potatoes several times in cold water to remove excess starch from it.

Then add the potatoes to the lentils and continue to cook. If you feel that the soup is getting thick, you can add a little hot water.

In vegetable oil, stirring constantly, fry the tomato paste.

By this time, the lentils and potatoes will be almost ready, add the fried tomato paste to the soup.

While the soup comes, chop the garlic on a grater and add it to the soup.

We boil the entire contents of the pan for another 2-3 minutes, turn it off and let it brew for ten minutes.

Drizzle with Turkish red lentil soup when serving. lemon juice. This is a must, the soup will be incredibly fragrant and very tasty! Bon appetit!

Recipe 3, Step by Step: Turkish Lentil Soup

Delicate puree soup. It will delight not only an adult, but also delight your baby!

• red lentils 0.5 stack.
• potatoes 2 pcs
• white onion 1 pc
• garlic 2 teeth
• tomatoes 1 pc
• or tomato paste
• large carrots 1 pc
• butter 50 g
• flour 1.2 tbsp. l.
• seasonings to taste to taste
• salt, pepper, 5 drops of lemon
• greens for decoration to taste

Pour the lentils with a glass of cold water, let stand for a couple of hours. At this time, we prepare the vegetables ...

Potatoes, carrots, onions, garlic, tomatoes cubed mode.

2 hours have passed, wash the lentils, pour 1.2 liters of water, set to boil, about 20, then throw in the potatoes ...

At this time, we make frying in butter, fry carrots, onions and tomato or tomato paste (2 tablespoons), we send flour there ... After that, we send all this to the pan with our preparation, add garlic and seasonings to taste .. .

Beat the resulting soup with a blender, pour it into bowls and decorate with herbs! Bon appetit!

Recipe 4: Lentil Soup with Meatballs

Lentils are very characteristic in Turkish first courses, and meat balls put in soups and main dishes. I love the combination of lentils and meatballs. No exotic or rare products no need for soup. Try and enjoy.

• Beef bones with meat - 2 pcs.
• Minced beef, lamb or combined - 250 g
• Small potatoes - 4 pcs.
• Any lentils - 0.5 cups
• Bulgarian pepper - 1 pc.
• Carrot - 1 pc.
• Onion - 1 pc.
• Salt - to taste
• Black pepper - to taste
• Parsley or cilantro - 1 bunch
• Vegetable oil - for frying

Pour 1.5 liters of cold water into a two-liter saucepan, put the bones in it. Cover with a lid, bring to a boil. Cook over low heat for about 30 minutes.

Onion cut in half. Cut one half very finely, and the other half into ordinary medium-sized cubes. Peel the pepper and cut into cubes.

Add finely chopped onion to minced meat, salt and pepper.

Stir well. Cover and place in the refrigerator to let the stuffing rest.

Meanwhile, prepare the roast. Coarsely chopped onions, peppers and carrots fry on a small amount vegetable oil (about 2 tablespoons) until the onion is transparent.

Transfer the frying to a bowl, and wipe the pan with paper towels and put it back on the stove, pour a couple more tablespoons of oil, heat it up.

Remove the minced meat from the refrigerator and form balls from it with a diameter of about 3-4 cm.

Place meatballs in skillet.

Fry on all sides.

Sort and wash the lentils.

Remove the bones from the broth pot. Dip the fried meatballs into the broth.

Cut the potatoes into cubes and also put them in a saucepan with broth.

Throw in the lentils. Salt and pepper the soup to taste. Bring to a boil, cook for 10 minutes. Collect brown foam and fat from the surface (optional).

Finely chop the parsley.

Put the frying into the soup, cook for another 7-10 minutes. Then add parsley, cook for 1-2 minutes, and, in general, the soup is ready.

Bon appetit!

Recipe 5: Turkish Lentil Soup with Vegetables

Turkish cuisine is bright, rich, fragrant. They often use many hot spices And fragrant spices. Lentil soup in Turkish is called "Merjimek Chorbasy". His recipe includes lentils, mint, hot red pepper, cumin and other spices.

• dry lentils - 200 gr
• water - 1.5 l
• fresh carrots - 100 gr
• onion - 50 gr
• olive oil - 50 ml
• tomato paste - 50 gr
• wheat flour - 1 tbsp
• cumin, thyme, mint, paprika - 0.5 tsp each
• salt, red pepper
• lemon

We clean the carrots and onions. Finely chop the onion into cubes, carrots into thin sticks.

Heat the oil in a saucepan or other thick bottomed pan. Saute vegetables over medium heat.

Add tomato paste and flour to the fried vegetables, then mix and simmer for 3-4 minutes.

We sort the lentils, wash them in 2-3 waters and spread them to the vegetables.

Add water, put the container on the fire and bring to a boil.

Cook, covered, over low heat until soft, 25-30 minutes.

A few minutes before cooking, add salt, spices and seasonings.

Remove the soup from the heat and use a blender to grind until a homogeneous puree is obtained.

Put the container back on the stove and bring to a boil.

Serve the soup by squeezing a slice of lemon into it and sprinkling with paprika. You can use fresh mint leaves as a garnish.

Recipe 6: How to Make Turkish Lentil Soup

Turkish lentil soup, the recipe of which you will find below, can be eaten even by vegetarians!

• 1 st. red lentils
• 2 tbsp Olive oil
• 1 PC. Bulb
• 1 PC. Carrot
• 3 tbsp tomato paste
• 2 tsp Caraway
• 1 tsp Paprika
• ½ tsp thyme or oregano
• ½ tsp Dried mint
• 8 art. vegetable broth
• Salt pepper

Clean the red lentils of possible debris and foreign elements and rinse thoroughly in warm water.

In a pan, heat the olive oil and fry the finely chopped onion with a pinch of salt, literally 3-4 minutes, then add the chopped carrots and continue the frying process.

Add tomato paste, cumin, paprika, mint and thyme to the vegetables, mix all the ingredients and simmer the vegetables for another 2-3 minutes. Then immediately add the washed red lentils and vegetable broth and bring the soup to a boil.

Once the Turkish lentil soup comes to a boil, lower the heat, cover the pot and simmer the soup for another 15-20 minutes, until the lentils and carrots are completely softened.

It remains only to arm yourself with a blender and turn the finished Turkish lentil soup into a homogeneous mass, after which the puree soup can be poured into bowls, adding lemon and olive oil. For spicy lovers, you can additionally add a little dried red pepper to the soup.

Recipe 7: Turkish Lentil Soup (Step by Step Photos)

• 1 cup lentils
• 2 pcs potatoes
• 1 pc onion
• 2 tbsp wheat flour
• 1 piece carrot
• 1 bouillon cube
• tomato paste
• vegetable oil
• dry mint
• red pepper
• spices
• 2.5-3 l water

Onion cut into small cubes. heat up sunflower oil in a deep saucepan for soups and fry the onion in it for 3 minutes. Add flour and tomato sauce, fry together for 3 minutes.

Pour water into the pan, add chopped potatoes, carrots, bouillon cube and washed lentils.

Boil the soup until the potatoes and carrots are ready. Add salt, pepper and mint.

Cook a little and turn off the fire.

For getting liquid consistency chop the soup with a blender.

Turkish lentil soup is served with crispy slices of bread, red pepper flakes and a slice of lemon.

Recipe 8: Turkish Lentil Soup with Tomatoes

• Lentils - 1 cup
• Onion - 1 pc.
• Garlic - ½ head
• Tomatoes - 3 - 4 pieces
• Water - 1.5 - 2 liters
• Vegetable oil - for frying
• Salt and spices - to taste
• Lemon juice - 4 tablespoons (per serving)
• Fresh parsley or cilantro, to taste, for serving

Lentil soup should be cooked from the products that you see in the photo.

Pour the lentils at least 5 hours before cooking cold water and let it swell.

We cut the tomatoes at the base and pour boiling water over it so that it is easy to remove the skin later.

Peel the onion and cut into cubes.

Heat the vegetable oil in a saucepan and fry the onion until transparent.

While the onion is cooking, peel and chop the garlic.

When the onion is fried, pour the garlic into the pan and pass them together for several minutes.

Remove the skin from the tomatoes and cut them into cubes.

Pour the tomatoes into a saucepan with sautéed onions and garlic and fry them for about 2 minutes, stirring occasionally.

Wash the lentils under running cold water.

Then pour the lentils to fry and mix everything.

Pour about 1 liter of water into the soup pot.

Cover the pot with a lid and let the soup simmer over low heat.

Turkish chicichny soup is cooked for about 20 minutes.

When the lentils become soft, grind the soup with a blender.

Then the pan must be placed on the fire again, season the soup oriental spices and salt to taste, as well as add water and bring to the density you need.

Recipe 9: Bright Turkish Lentil Soup (with photo)

Learning to cook national Turkish dish. Soup is quick and easy. Great for athletes and those who adhere to the principles healthy eating. Add to soup before use citric acid- this is how real Turks eat it.

• orange lentils - 1 tbsp
• onion - 1 pc.
• carrots - 1 pc.
• butter - 3 tbsp.
• garlic - 1 clove
• sugar - to taste
• black pepper (ground) - to taste

We clean vegetables, three carrots coarse grater, finely chop the garlic, and chop the onion by hand. Rinse the lentils thoroughly, the water in the bowl should become completely transparent.

We put the pan on the fire and put the butter, wait until it melts.

Now it's time to brown the vegetables a little. First add the onion and garlic, stirring occasionally.

After a couple of minutes, spread the carrots, mix and simmer until golden brown.

Now it's the turn of the lentils. We place the legumes in a saucepan and pour the vegetables with a liter of clean filtered or boiled water.