Step 1 / 7
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!
What you need
Ingredients
Step by step
7 stepsPreparation
Berrak
Products used in this recipe
Berrak Sun Dried Tomatoes
Arugula Salad with Berrak Beetroot Pickles and Walnuts
Gourmet Potato Salad with Cornichons and Mustard
Cheddar Cheese Hot Dip with Jalapeños
Chicken Skewers Marinated in Pickle Juice
Canapés with Roasted Peppers and Labneh
Yogurt Beet Pickle MezzeEzogelin Soup
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
- Wash and drain the rice, bulgur and lentils.
- 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.