Niğde-Style Sour Leek Soup with Rice
In the sour leek soup documented by Niğde’s provincial culture directorate, leeks and rice cook in tomato broth and lemon juice goes in near the end. This four-serving home adaptation weighs the oil, water and lemon juice. The soup stays brothy with soft pieces of leek in each spoonful. When should I add the lemon juice?Add it once the leeks and rice are tender. Bring the soup back to a gentle simmer for one minute before serving. Another vegetable soupSweet potato soup with fresh ginger · Niğde recipe on Türkiye’s Culture Portal The catalog lacks nutrition values for lemon juice, fiber for the rice and sodium for some ingredients.
Ingredients
Ingredients
Step-by-Step Method
Prepare the leeks and rice
Halve 300 g trimmed leeks lengthwise, rinse between the layers and slice into thin half moons. Rinse and drain 60 g dry Baldo rice.
Make the tomato broth
Heat 20 g olive oil in a pot over medium heat. Stir in 25 g tomato paste for 1 minute. Carefully add 1000 g hot water and stir to dissolve the paste.
Cook the rice and leeks
Bring the broth to a boil, add the drained 60 g rice and simmer for 5 minutes. Add 300 g leeks and 4 g salt. Simmer gently for about 15 minutes, until the leeks are tender and the rice has no hard center.
Finish with lemon
Stir in 30 g fresh lemon juice. Bring the soup back to a gentle simmer for 1 minute, then take it off the heat. Serve hot.
Chef's Tips & Tricks
Sweep a spoon across the bottom once after adding the rice. Separate the leek layers under running water before slicing to remove trapped grit.