Turkish cuisine has recently become very popular in Russia. It is understandable: over the past decades, the all-Russian visa-free health resort has introduced compatriots not only to the concept of "all inclusive".
Russians liked the national cuisine of welcoming Turkey. But especially loved a variety of light Turkish soups.
Turkish soup can be very different: light and hearty, thick and transparent, white and red, meat and lean. And it is incredibly healthy, fragrant and easy to prepare. We practically do not need to adapt the dish to Russian realities: we have bulgur, lentils, rice, yogurt, tomatoes, katyk, vermicelli, mushrooms and meat, thank God.
Turkish soup - general principles of cooking
Varieties of Turkish soup that have taken root in Russia are mainly mashed soups. To prepare them, you need cereals (red, green, brown lentils, pearl barley, rice, bulgur), vegetables (onions, carrots, tomatoes, pumpkin), dairy products (yogurt, milk, cream) and meat (lamb, chicken, veal).
Croup must be cooked in advance. Prepare the broth from the meat, boiling together with the bone for greater richness. Peel the vegetables from dirt, skins, husks and chop finely. Since almost all recipes will have to be mashed, the form of slicing does not matter. The only thing condition: and carrots, and potatoes, and pumpkin, and other vegetables need to be cut, and not grated, so as not to spoil the taste of the dish.
Well, if the kitchen has a blender. This eliminates the need to puree the soup base manually by rubbing vegetables and cereals through a sieve or fine grater.
Turkish soup "Yogurt Yaila"
The most popular Turkish soup - yogurt chorbasy, or yayla, has another name - hasta chorbasy, that is, "soup for the sick." Indeed, natural yogurt is very healthy. The dish has a delicate creamy consistency, a thin acidity, it turns out quite sharp. Mint fried in butter gives the soup an amazing flavor.
Ingredients:
• a glass of natural unsweetened yogurt, as thick as possible;
• one and a half liters of water or prepared meat (chicken) broth;
• half a glass of white rice;
• a spoonful of white flour;
• yolks of two eggs;
• lemon;
• a tablespoon of butter;
• a teaspoon of dried peppermint;
• salt;
• a pinch of chili pepper.
Cooking method:
In a ready boiled broth, throw rice, cook for twenty minutes until soft.
Prepare a yogurt base.
Separate and beat the yolks.
Pour half a cup of warm boiled water into the yolks, add flour and mix until smooth (without lumps).
Introduce yogurt into the egg and flour mixture, mix well.
Carefully scoop up a little broth from the pan with rice with the cooker, pour into the yogurt mixture, mix again.
Pour the mixture into a saucepan with cooked rice in a thin stream. Stir constantly and vigorously so that the egg yolk does not curl.
Salt
Bring to a boil and simmer for three minutes.
Dissolve a spoonful of butter in a pan, fry mint and chili on it (you need literally half a minute, otherwise a burnt taste will appear).
Pour peppermint oil into the pan, stir well.
Squeeze a spoonful of juice from lemon, pour into soup.
Serve with crackers or crispy baguette.
Turkish cream soup with broccoli "Cheese"
The delicate creamy taste of Turkish soup with cream cheese, broccoli and spices will pleasantly surprise you. Moreover, from budget products a real delicacy for gourmets is obtained.
Ingredients:
• packaging of quality processed cheese (150 grams). Suitable "Amber", "Hohland", "President";
• three medium potatoes;
• medium carrots;
• seven broccoli bushes;
• a small onion;
• half a lemon;
• half a spoonful of dried basil, thyme, mint, etc .;
• oil for the pan;
• Bay leaf;
• salt;
• black pepper.
Cooking method:
Fry chopped onions in hot oil until transparent (do not fry!).
Grate carrots.
Put the carrots in the onion, continue frying.
Put chopped potatoes in a pan, pour hot boiled water so that the cubes are completely submerged.
Salt the potatoes a little, cook after boiling for no more than five minutes.
Put a bay leaf in a broccoli pan, cook for ten minutes, until the potatoes are boiled.
Take out the lavrushka, puree the contents of the pan without taking it out.
Add soft cream cheese to the cabbage and mashed potatoes, turn on the fire again and, stirring, dissolve the cheese.
Squeeze a tablespoon of fresh lemon juice.
Season the soup with juice, dried herbs, pepper.
Insist under the lid for fifteen minutes.
When serving, pour lemon juice (literally half a teaspoon per serving).
You can decorate with herbs if desired.
Turkish red lentil soup "Traditional"
A very nutritious and healthy version of the Turkish soup is merdzhemek chorbasy, which the Turks cook only from red lentils (it is more beautiful and tastier).
Ingredients:
• two hundred grams of red lentils;
• litere of water;
• medium onion;
• one hundred grams of butter;
• medium carrot;
• half a teaspoon of ground red pepper;
• a tablespoon of dried mint;
• salt;
• lemon.
Cooking method:
Finely chop the carrots and onion.
Dissolve the oil in a thick-walled pan and fry the vegetables for about five minutes.
Rinse the lentils and add them to the onions and carrots.
Pour everything with a liter of water, turn on medium heat.
After boiling, cook the soup over low heat under a closed lid for about fifteen minutes.
Salt, season with pepper and mint, boil for another minute.
Cool the soup a little and puree in a blender.
When serving, season directly with freshly squeezed lemon juice in a bowl (spoonful per serving).
Turkish soup of red lentils and potatoes
Another version of this Turkish soup, but with potatoes and tomatoes. Very tasty and simple.
Ingredients:
• a glass of red lentils;
• medium onion;
• two medium-sized potatoes;
• small carrots;
• two tomatoes (or two tablespoons of tomato paste);
• lemon;
• dried mint, basil - half a teaspoon;
• one and a half liters of hot water;
• oil for the pan;
• black pepper, salt;
• a pinch of ground chili.
Cooking method:
Heat oil in a thick-walled pan.
Fry chopped carrots and onions on it. Vegetables should become soft.
Pour washed lentils into the pan.
Fry with vegetables for another minute.
Peel the tomatoes, grate the pulp or chop finely.
Finely chop the potatoes.
Put tomatoes and potatoes to the lentils.
Pour water into the pan, put on medium heat.
As soon as the soup boils, remove the heat to a minimum, cook the soup for half an hour under the lid.
The contents of the pan should be stirred periodically.
As soon as the lentils are cooked, mashed the soup.
If it seems too thick, you can slightly dilute it with boiling water.
Squeeze a spoonful of juice from a lemon.
Season the soup with pepper, salt, mint, basil, a tablespoon of freshly squeezed lemon juice.
Bring the soup puree to the first bubbles of boiling, turn off and insist for about fifteen minutes.
Serve with croutons and a transparent quarter of a lemon slice.
Turkish creamy pea cream soup
Baselier Chorbasy is a Turkish soup with creamy green peas. You can take any peas: canned, fresh, frozen. Delicate delicate taste, simple cooking - what could be better?
Ingredients:
• a pound of peas;
• a glass of 10 percent cream;
• four glasses of boiling water or ready-made chicken broth;
• two tablespoons of butter;
• three tablespoons of white flour;
• half a teaspoon of dried basil, mint;
• lemon;
• salt, pepper any.
Cooking method:
Pour the peas with a small amount of water (if you are preparing a canned vegetable, take the liquid from the jar) and puree.
Rub mashed potatoes through a fine sieve to separate the skins.
Dissolve the butter and fry the flour like that.
Pour in a little cream, constantly breaking lumps. It should get a completely homogeneous mass.
Mix peas and creamy flour sauce.
Pour all the hot broth or water, salt.
Season with herbs, pepper, juice, mix.
Strain over low heat for about ten minutes, avoiding boiling.
Insist another ten minutes.
Serve with toast or crackers, transparent quarters of lemon slices. You can pour fresh lemon juice, it will be very tasty.
Turkish Pumpkin Soup
The gorgeous Turkish pumpkin soup tastes amazing by pre-roasting the ingredients.
Ingredients:
• 700-800 grams of fresh pumpkin pulp;
• two medium carrots;
• large onion;
• three small potatoes;
• fresh dill (ordinary bunch);
• a spoonful of butter;
• pepper and salt;
• two cloves of garlic.
Cooking method:
Dissolve fresh butter in a pan.
Fry finely chopped potatoes until a delicious crust forms.
Put potatoes in a pan.
Add more butter and a little vegetable oil, fry the chopped pumpkin - also to the crust.
Transfer pumpkin to potato.
Fry the onion for a third time until clear.
While the onion is fried, finely chop the carrot.
Add carrots to the onion, fry all together for five to seven minutes.
Put carrot and onion frying in a pan.
Pour the vegetables with water so that they cover a little.
Salt, turn on medium heat.
When the soup boils, remove the fire to a minimum, cook until tender (about ten minutes).
Cool the soup a little and mash it.
Bring to a boil again.
Chop garlic.
Season the soup with pepper, garlic, salt if necessary, turn off the heat, close the soup tightly with a lid and insist for about twenty minutes.
Serve traditionally: with lemon and crackers.
Turkish soup with tomatoes and vermicelli
The meat version of the Turkish soup is cooked from chicken, tomatoes and vermicelli. If there are no fresh tomatoes at hand, canned ones will do. The taste is saturated, sour, spicy.
Ingredients:
• large chicken breast;
• three tomatoes;
• one hundred grams of thin spider noodles;
• two cloves of garlic;
• oil for the pan;
• lemon;
• pepper, salt;
• some fresh herbs.
Cooking method:
Disassemble the boiled chicken into fibers.
Strain the chicken broth thoroughly. It will take a little less than three liters.
Peel the tomatoes, grate the pulp.
In a thick-walled pan, heat the oil.
Finely chop the garlic with a knife and fry a little in oil.
Literally in a minute toss the tomatoes, fry for five minutes.
Pour in the broth, let it boil.
Throw the vermicelli, boil for a few minutes.
Dip chicken fibers in tomato soup, salt, bring to a boil, turn off the heat.
While serving, garnish with chopped herbs and a slice of lemon.
Turkish soup with lentils and meat balls
A rich, hearty, tasty version of Turkish soup that can be offered to the whole family for lunch.
Ingredients:
• beef meat bone;
• three hundred grams of prepared beef or any other minced meat (with onions);
• four potatoes;
• half a glass of lentils of any grade;
• medium carrot;
• medium sized bell peppers;
• medium onion;
• oil for the pan;
• salt, black pepper or a mixture of peppers;
• a bunch of fresh herbs.
Cooking method:
Cook the beef broth from the bone and one and a half liters of water.
Fry chopped onions, carrots and peppers until onions become transparent.
Put the vegetable frying in a plate.
Wipe the pan with a paper towel, add oil and reheat.
From the forcemeat, form small balls no more than four centimeters in diameter.
Fry the balls on all sides.
Strain the broth.
Finely chop the potato.
Rinse the lentils.
Dip the meat balls, lentils and potato cubes into the beef broth.
Salt, season with pepper.
After boiling, cook for about ten minutes.
Add vegetable frying, boil for another ten minutes, turn off the fire.
Cut greens, toss under the lid, insist on the soup.
Turkish soup "Tomato" in milk
A very unusual version of Turkish soup is tender, moderately spicy, with a thin creamy touch. Preparing is elementary.
Ingredients:
• two tablespoons of thick tomato paste;
• two tomatoes;
• a tablespoon of white flour;
• a liter of fresh milk;
• a spoonful of butter;
• salt, black pepper;
• fifty grams of cheese.
Cooking method:
Dissolve the butter in a thick-walled pan.
Fry the flour.
Put tomato paste in flour, fry for another half a minute.
Pour milk, stirring all the lumps, turn on medium heat.
Grate tomato without skin, mashed.
As soon as the milk boils, put the tomatoes.
Season with salt, pepper, simmer for about ten minutes over low heat.
Finely grate cheese.
When serving, sprinkle a little cheese on each plate.
Turkish soup - tips and tricks
- When preparing yogurt soup, you need to remember some secrets. They will help prevent the folding of yogurt. You need to salt the dish ready, and do not close the lid during cooking. The fire must be strong.
- Instead of lentils, you can put bulgur, round rice, pearl barley, chickpeas and even beans in soup.
- Lemon and crackers are required for traditional Turkish soup. Turks generally flavored with almost all lemon juice.
- Delicious crackers for soup can be prepared independently. Cut fresh bread into thin slices, grease with garlic oil, sprinkle with any herbs and spices that you like, cut into cubes and dry in the oven.
