Kütahya Borage Soup Recipe
Kütahya Borage Soup recipe; It is prepared by cooking small meatballs rolled from bulgur in soup broth with tomato paste, butter and tarhane. The ingredients are practical, the how-to steps are short and clear; All you have to do is add the meatballs gently and cook them without falling apart.
Ingredients
1. For the meatballs
2. For flouring the meatballs
3. For the soup
4. For serving
Step-by-Step Method
Puff the bulgur
Place the bulgur in a deep bowl. Pour 1 glass of boiling water over it and stir. Cover it and wait for the bulgur to swell for about 10 minutes.
Knead the meatball mixture
Mix the swollen bulgur. Add grated onion and garlic. Then add tarhana, flour, mint, salt and tomato paste and knead until it reaches a consistency that does not stick to the hand.
Prepare the tiny meatballs
Cut marble-sized pieces from the mortar and roll them in your palm. Sprinkle 2 tablespoons of flour on the tray, place the meatballs on it and shake the tray gently to cover everything with flour.
Cook the soup base
Heat the butter and oil in the pot. Add the tomato paste and fry until its smell disappears. Add mint, salt and red pepper powder. Slowly add 1 liter of boiling water and stir.
Boil the meatballs
Gently drop the meatballs into the pot. Boil over medium heat for about 10–15 minutes until the meatballs float to the surface of the water. Stir occasionally by gently shaking the pot; Do not stir vigorously with a spoon.
Rest and serve
Remove the soup from the stove and let it rest for about 30 minutes. Add yoghurt on top when serving. Melt the butter in a separate small pan, heat the red pepper powder briefly and pour it over the soup.