Address
GEMİÇ MAHALLESİ HARMANLAR MEVKİİ
NO:179 MERKEZ, ORHANGAZİ, BURSA, TÜRKİYE
Wash and drain the rice, bulgur and lentils.
Ezogelin soup, which comes from the rich culinary culture of Anatolia and appeals to every palate, is known for being both satisfying and delicious. In this recipe, we added a different flavor to the traditional ezogelin soup with Berrak Sun Dried Tomatoes. ... While serving this soup prepared with fresh mint and a rich selection of ingredients, add color to your table by serving the unique taste of Berrak Pickled Beetroot. The warmth of the soup and the flavor of pickled beetroot will create a wonderful combination. Enjoy your meal!
Ingredients:
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(This product is available at tursu.com.tr)
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Preparation:
Heat the butter and oil in a pot and mix the flour. Add the tomato paste and diced dried tomatoes and mix a few more times.
Pour in the broth little by little and let it boil, stirring occasionally.
Add rice, bulgur and lentils. Add salt. Cook over medium heat for 15-20 minutes.
Add dry and fresh mint, chili pepper and taste.
Boil a few more times and remove from the stove.
If you wish, serve your soup with Berrak Pickled Beetroot juice, a few leaves of parsley and Berrak Pickled Beetroot.
Products used in this recipe:
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Ezogelin Soup
Description:
Ezogelin soup, which comes from the rich culinary culture of Anatolia and appeals to every palate, is known for being both satisfying and delicious. In this recipe, we added a different flavor to the traditional ezogelin soup with Berrak Sun Dried Tomatoes. While serving this soup prepared with fresh mint and a rich selection of ingredients, add color to your table by serving the unique taste of Berrak Pickled Beetroot. The warmth of the soup and the flavor of pickled beetroot will create a wonderful combination. Enjoy your meal!
Ingredients:
1 tablespoon butter
1 tablespoon of oil
1 tablespoon flour
1 tablespoon pepper paste
1 teaspoon tomato paste
5-6 Berrak Sun Dried Tomatoes
Half a glass of broken rice
2 tablespoons red lentils
1 tablespoon yellow lentils
1 tablespoon bulgur (preferably pilaf)
5.5-6 glasses of broth or drinking water
Salt, dried mint, red pepper flakes
5 sprigs of fresh mint, finely chopped
Preparation:
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1.
Wash and drain the rice, bulgur and lentils.
-
2.
Heat the butter and oil in a pot and mix the flour. Add the tomato paste and diced dried tomatoes and mix a few more times.
-
3.
Pour in the broth little by little and let it boil, stirring occasionally.
-
4.
Add rice, bulgur and lentils. Add salt. Cook over medium heat for 15-20 minutes.
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5.
Add dry and fresh mint, chili pepper and taste.
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6.
Boil a few more times and remove from the stove.
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7.
If you wish, serve your soup with Berrak Pickled Beetroot juice, a few leaves of parsley and Berrak Pickled Beetroot.
