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Archive for the ‘Soups’ Category

Chicken Soup

CHICKEN SOUP (Tavuk Corbasi)          November 10th 2012
Ingredients:
1 chicken breast
4-5 cups water
2 tbsp butter
1 tbsp flour
1 cup yogurt
1 egg yolk
2 cloves of garlic
Salt, black pepper, red pepper.

1) Boil chicken breast in 4-5 cups of water in a pot until it gets tender and cooked. Drain cooked chicken breast, put in a bowl. Let it cool and tear the chicken breasts into shreds.
2) Then in a pan, cook butter and flour. Mix it with chicken broth with a whisk and then add shredded chicken to the pan.
3) In a separate bowl, beat yogurt and egg yolk. Then temper the mixture with 1-2 tbsp soup first. Slowly add yogurt and egg mixture to the soup and start cooking on very low. It’s important that you start with low heat, otherwise yogurt would curdle. Give yogurt some time to get used to heat.
4) Finally add minced garlic, black pepper, red pepper and add salt right before serving.

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Muradiye Soup

MURADIYE SOUP (MURADIYE CORBASI)

Ingredients:
1/2 chicken breast
1 zucchini squash
1 carrot
4 tbsp yogurt
2 tbsp orzo
2 tbsp flour
3 tbsp butter
1 tsp salt
1 tsp black pepper

Chop chicken breast as a nutshell size and cook in a pot. Cook for a while and add cube sized squash and carrot. Add butter and continue cooking.
In a different bowl mix yogurt and flour; add mixture to the soup. Add 2 tbsp orzo. Once is cooked, add salt and black pepper. Soup is ready to serve.

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OKRA WITH LAMB (ETLI BAMYA)

Ingredients
1 lb dried okra
1/2 lb lamb meat, cut small cubes
2 tbsp oil
1 big onion, cut
1 tbsp tomato paste
2 tomatoes, chopped
1/2 lemon, salt

Wash okras. Put 6 cups of water to a big saucepan, add half of lemon juice and boil. Add washed okra’s to boiling water and cook until they get slightly softened. Next, take okras from the heat and add cold water. (to vitalize them)
Put meat, onion, oil to the saucepan and cook in a low heat. Peel off tomato skin, chop and put to saucepan with tomato paste.
Pour 1 cup of hot water. Cook in low heat till meat is softened.
Add okra and cook until okra and meat are in desired softness.

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Collard Greens Soup

COLLARD GREENS SOUP (KARALAHANA CORBASI)

Ingredients
2 bunches collard greens
2 cup haricot beans
3 cups sweet corn
1 tbsp butter
1 tbsp oil
salt
corn flour
boiled water

Put haricot beans to the deep bowl with water the night before cooking day.
To cook the soup, boil beans till soften.
Take wide saucepan fill with water more than a half. Boil the water. Add finely chopped collard greens, haricot beans, corn, oil, butter and salt. And boil altogether. When it boils, add corn flour and stir finely. Cook for 10 more minutes.

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Meatball Soup

MEATBALL SOUP (CILLI KOFTE)

Ingredients
1 lb. ground beef
1 small onion
1/2 cup rice
1 cup flour
black pepper
salt
1/2 lemon juice
1 egg
2 carrots
2 medium potatoes
butter
dried mint

Add washed and drained rice, ground beef, shredded onion, egg white, salt, ground black pepper and knead them all. Take marble size balls and round them.
Sprinkle flour on a tray and roll meatballs on the flour all over. Fill pot with water in half and place it on the stove.
Add some salt and let it boil. Cut peeled carrots as the size of meatballs and add to the pot with boiling water.10 minutes later shake out the extra flour from meatballs and add to the carrots. Once the rice in meatballs gets longer and softer add cubed potatoes.
In a small bowl, whisk lemon juice and egg yolk. With 1-2 tbsp soup juice, lighten up this mixture.  Add lemon and egg yolk mixture to the soup and let it boiled 2 more minutes. Heat butter in a pan. Once it sizzles, add mint flakes and stir for 20-30 seconds (don’t let it burn). Then, pour it into soup. The soup is ready to serve 🙂

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Yogurt Soup

Yogurt Soup

Ingredients:
1/4 cup rice
5 cups of water (if you wish you can use half chicken stock, half water)
1 cups of plain yogurt
3 egg yolk
2 tbsp flour
2 tbsp butter+ 1 tbsp butter
dried mint
tsp salt

Boil rice in 5 cups of water with salt until (very) soft.
In a pan cook butter and flour and mix it slowly with boiled rice.
Beat egg yolks and yogurt.  With 1-2 tbsp soup lighten up this mixture.
Add yogurt and egg mixture to the soup and start cooking on very low. It’s important that you start with low heat, otherwise yogurt would curdle. Give yogurt some time to get used to heat. Cook on low heat for approximately 15 minutes and keep stirring.
Heat butter in a pan. Once it sizzles, add mint flakes and stir for 20-30 seconds (don’t let it burn). Then, pour it into soup.

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Mushroom Soup

Mushroom Soup

Ingredients:
•    1 lb mushrooms
•    2 tbsp butter
•    4 tbsp flour
•    1lt cold water
•    salt
•    1.5  cup milk
•    Dill
•    Lemon juice

Preparation:
1. Wash the mushrooms and chop them into small pieces.
2. In a medium pan, sauté mushrooms with butter. In another bowl homogenize water and flour. Then add water-flour mix and milk to mushrooms. Add salt and lemon juice as well and continue cooking for about 20 min.
4. After it is cooked turn off the heat. Serve with some chopped dill.

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