Turkish soup with lamb and bulgur
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Turkish soup with lamb, bulgur and lentils. The recipe is not gourmet, but is good, homemade, very rich and flavorful soup. My men were very happy!
Ingredients for Turkish soup with lamb and bulgur
- Lamb - 500 g
- Lentils - 100 g
- Bulgur - 50 g
- Carrots - 1 piece
- Celery root
- Tomato paste - 1 tbsp
- Cilantro - 1 Puig.
Step by step instruction of cooking Turkish soup with lamb and bulgur
To prepare the products. Wash vegetables and clean. Wash meat and dry with a paper towel.
Lamb cut into large chunks, cover with cold water and put on high heat. Add onion, a pinch of black pepper, 3-4 allspice and 2-3 cloves. As soon as the broth starts to boil, reduce the heat to low, carefully remove the foam and salt. Cook the meat until tender.
Ready strain the broth, meat separated from the bones, cut into small pieces and set aside, covering from saveriani.
Potatoes cut into cubes, carrot and celery and chop sticks.
In a very hot broth to cover potatoes.
Add the carrots and celery, bring to boil and cook on low heat for 10 minutes
Then add thoroughly washed bulgur and lentils and cook after boiling another 10 minutes.
Add the tomato paste, meat and Bay leaf and cook for 5 minutes, until tender. Remove from heat, cover and let the soup to infuse for 15-20 minutes.