Turkish Soup


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We, Indians, have adopted majority of International cuisines and moulded them by giving an Indian Tadka to it. In India, many cuisines such as Chinese, Italian, Thai, have gained popularity. However, Turkish cuisine still remains unexlored by Indian home cooks. Also, there is a strong notion that most of the Turkish recipes are non-vegeterian. But even the Turkish cuisine has few very delicious vegetarian recipes. This Turkish Soup is an Indian version of Turkish Red Lentil Soup - 'Mercimek Corbasi', which uses chopped veggies like cabbage, carrots and capsicum that are largely used in chinese soups. This soup uses a special aromatic stock that gives it a pleasant aroma and flavor.

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Turkish Soup recipe - How to make Turkish Soup

Preparation Time:    Cooking Time:    Total Time:     Makes 4 serving
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Ingredients

For The Paste
1 cup masoor dal (split red lentil)
4 chopped onions
1/4 cup chopped beetroot
2 to 3 cups water

For The Stock
3 cups water
3 bayleaves (tejpatta)
7 to 8 cloves (laung / lavang)
1/4 cup chopped celery
8 to 10 garlic (lehsun) cloves
5 to 6 lemongrass (hare chai ki patti) stalks

Other Ingredients
2 tbsp butter
1/4 cup chopped carrots
1/4 cup chopped capsicum
1/4 cup chopped cabbage
salt to taste

For Garnishing
a sprig of parsley
a dollop of butter
Method
For the paste

    For the paste
  1. Combine all the ingredients in a pressure cooker, mix well and pressure cook for 2 to 3 whistles.
  2. Allow the steam to escape before opening the lid, cool and blend in a mixer into smooth paste. Keep aside.

For the Stock

    For the Stock
  1. Heat water in a deep pan and add the bay leaves, cloves, celery , garlic and lemon grass, mix well and boil it for 10 minutes on high flame.
  2. Strain and keep aside.

How to proceed

    How to proceed
  1. Heat the butter in a pan and add the carrots and saute them.
  2. Sprinkle salt over the carrots and saute for 2 minutes.
  3. Add the capsicum and cabbage and again saute for 2-3 minutes.
  4. Add the prepared stock and mix well.
  5. Add the prepared paste, mix well and cook till the soup starts boiling.
  6. Remove from the flame and serve hot garnished with parsley and butter.


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This recipe was contributed by Amarendra Mulye on 11 Feb 2014
I am complete foodie and love to indulge into variety of food items. I love trying out and learning ...

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