TURKISH SOUPS-2

WEDDING SOUP - Dugun Corbasi
WEDDING SOUP Dugun Corbasi
6 to 8 servings
1 carrot
1 onion
1/2 coffee spoon of red pepper
2 litres water
4 soup spoons of flour
500 grams of lamb meat cut in pieces
For the sauce: 4 soup spoons of butter
Cook the meat, the carrot and the whole onion in 2 litres of water. Add salt and cook for about 1 and 1/2 hours. When the meat is cooked, drain and save the cooking water in another sauce pan. Remove the onion and the carrot. Cut the meat into very small pieces and replace it into the cooking water. In the sauce pan where the meat was cooked, melt the butter and add the flour. Mix for 2 or 3 minutes and then slowly add the broth with the meat while stirring constantly. Boil for about ten minutes.

To make the sauce, simply melt the butter and add the red pepper. This is served separately and added according to taste by each person.



Second Way



WEDDING SOUP (DÜĞÜN ÇORBASI)



Ingredients: (6 servings)
· 4 glasses of meat broth
· 250 gr. mutton
· 1 carrot
· 2 tablespoons of margarine
· 2 tablespoons flour
· 1 onion

· ½ tablespoon salt
Sauce:
· 4 egg yolks
· 1 lemon (the juice only)
Dressing:
· 2 tablespoons margarine
· 1 teaspoon ground red pepper


Put the meat, peeled whole onion and carrot in 3 litres of water. Cover and cook on low heat for 2 hours until the meat is well tender. Take the meat out and tear it into very small pieces. Put them back into the stock.
Put the flour and margarine in a saucepan and sauté. Stir the flour and margarine with a wooden spoon -for 2-3 minutes- until they blend well. Pour the meat broth into this saucepan gradually, add the salt, stir it, and bring to the boil.
Sauce:
Whip the egg yolks and lemon juice together in a chine bowl. Take some soup from the saucepan, mix it with the egg yolk and lemon juice, stir rapidly and pour it back into the saucepan.
Dressing:
Sauté the red pepper with margarine in a pan. Pour soup into a serving bowl, put the dressing on top of and serve.



Posted Sep 06 2006, 01:12 AM by TurkishFood with no comments
Filed under: Turkish Soup

PEA SOUP - Bezelye Corbasi
PEA SOUP Bezelye Corbasi
8 Servings
1 and 1/2 litres of meat broth or water
1 Kilo of green peas
1/2 soup spoon of salt
Some chopped parsley
Boil the peas in water for 15 minutes, drain and blend them with a mixer or put through a food mill.

Put the pea puree in a saucepan, add the broth, the salt, the butter. Cook over a medium heat, stirring constantly with a spoon. When cooked, add the chopped parsley, mix and serve.

YOGHURT SOUP Yogurt Corbasi

8 Servings
1 soup spoon mint
1 tea cup rice
150 grams butter
2 litres meat broth
3/4 glass flour
500 grams yoghurt
salt, red pepper
Cook the rice in the broth. Add salt and red pepper. Prepare a mixture of the flour mixed with 100 grams of melted butter and add it to the soup. Stir. Place the yoghurt in a large serving bowl, beat vigorously with a fork and. Little by little, while stirring constantly, add the contents of the saucepan to the beaten yoghurt. The soup is ready to serve.

Make a sauce with 50 grams of butter and 1/2 coffee spoon of red pepper and let each person take some to season his soup.

Second Recipe

YOGHURT SOUP (YOĞURT ÇORBASI)

Ingredients: (6 servings)
· 8 glasses meat or chicken stock or water
· 80 gr. flour
· 80 gr. rice
· 3 glasses yoghurt
· 2 egg yolks
· 3 tablespoons butter
· 2 tablespoons dried mint


Boil the rice in 8 glasses of meat or chicken broth, on low heat. Beat the yoghurt with the egg yolks and flour. Stirring constantly, slowly add 2 glasses of boiling stock. Add it to the meat stock with rice. Let simmer for 10 minutes. Heat the butter. Add dried mint. Leave on low heat for 1 minute. Pour it over the soup and serve.


TRIPE SOUP Iskembe Corbasi

5 Servings
1 soup spoon of salt
1 tea cup of vinegar
1/2 coffee spoon of red pepper
1/2 glass of flour
2 soup spoons of butter
3 cloves of garlic
500 grams of tripe (veal or lamb)

Clean the tripe well, then boil them in a large quantity of water (3 litres), on a high heat with a spoon of salt. Cook for 4 hours, removing the scum periodically. After cooking, remove the meat from the broth and cut it in fine strips or in cubes, the size of a thimble. Then, in a bowl, mix a few soup spoons of the broth with the flour and then add this mixture to the broth while stirring with a spoon. Boil for a quarter hour, then add the small pieces of tripe.

This soup is served accompanied by a small bowl of vinegar to which crushed garlic has been added, and another bowl of melted butter seasoned with red pepper. These can be added to each individual bowl and mixed to taste.

Second Way

TRIPE SOUP (İŞKEMBE ÇORBASI)



Ingredients: (6 servings)
· 1 veal (600 gr.) tripe
· 1 tablespoon salt

· 2 tablespoons margarine

· 1 tablespoon flour
· 2-3 meat stock cubes

. 2 egg yolks

. Juice of 1 lemon



To serve with

. 1 cup vinegar

. 3 cloves of crushed garlic

. 3 tablespoons margarine

. 1 tablespoon ground red pepper



Clean the tripe well. Wash it throughly. Remove the membrane. Boil it in 3 litres of salted water on low heat, for 4 hours, until it becomes tender. (Take the scum off when it starts boiling) Take it out of the water and cut into thin strips.

Put them back into the soup. Let simmer. In a small saucepan, melt the margarine. Add the flour and lightly brown. Stirring constantly, slowly add 6-7 ladles of boiling soup.

Add this smooth mixture into the soup, together with 2-3 meat stock cubes. Let simmer for 15 minutes. In a small bowl, beat the egg yolks with the lemon juice. Slowly add some boiling soup to it. Add this sauce to the soup. When it starts boiling again, turn the heat off. Serve accompanied with a bowl of vinegar mixed with crushed garlic. Pour over each individiual serving, heated margarine mixed with red pepper.