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Soups |
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RICE SOUP Ingredients: 6 glasses of Meat Broth 1/3 glass of Rice 1/2 kg. Tomatoes Parsley Salt to taste 1 tablespoon Butter Wash the rice and place into a saucepan with butter, salt and meat broth. Place the saucepan on heat.. Add grated tomatoes. Let the soup cook for 15-20 minutes until the rice softens. Remove saucepan from heat and serve . WEDDING SOUP Ingredients: 8 glasses of Meat Broth 250 gr. Mutton 500 gr. Mutton Bones 2 tablespoons of Butter 2 tablespoons Flour 1 Carrot 1 Onion Salt Sauce: 2 Egg Yolks 1/2 Lemon (juice only) Dressing: 2 tablespoons Butter 1 tablespoon Paprika Chop the meat into small pieces. Scrape the carrot and peel the onion. Put meat, bones, carrot and onion into a saucepan , add meat broth and let it cook for 3 hours. When meat gets tender strain the broth into another saucepan. Chop the meat into- fibre like- small pieces and mix again with the broth. Saute flour and butter in a saucepan and stir until they blend well. Transfer the meat broth into this saucepan graduallly, add salt, stir , and bring to boil. Sauce: Whip egg yolks and lemon juice together in a bowl. Take some soup from the saucepan, mix it with the egg yolk and lemon juice mixture, stir rapidly and pour it back into the saucepan. Dressing: Saute paprika with butter in a pan. Pour your soup into a serving bowl, put the dressing on top of and serve. DAWN SOUP Ingredients: 500 gr. Tomatoes 4 glasses of Meat Broth 2 tablespoons Flour 2 tablespoons Butter 4 Egg Yolks 1 glass of Milk Salt Put butter and flour into a saucepan and place on heat. Saute flour until it becomes golden. Peel and chop tomatoes. Put tomatoes, broth and salt into the saucepan. About 30-35 minutes later, strain the soup into another pan. Bring to boil. Blend egg yolks and milk in a bowl ,add to the saucepan and serve the soup. RED LENTIL SOUP Ingredients: 1 glass of Red Lentils 4 glasses of Broth 1 glass of Water 1 tablespoon of Flour 1 Onion -1 Carrot 1 tablespoon Butter 4 slices of White Bread 2 Egg Yolks -1 Glass of Milk Salt Chop the onion, put into a saucepan with 1 tablespoon of butter and saute. When onion is almost sauteed add flour and mix well. Wash the lentils, chop the carrot and put them in the saucepan. Pour the broth and water into the saucepan, add salt to taste and boil the soup for 30 minutes until the lentils are softened. Strain the soup and pour it back into the same saucepan. Bring to boil. Meanwhile blend egg yolks and milk well in a bowl and add to the soup. Remove saucepan from heat after a couple of minutes. The soup is now ready to serve. Cut 4 slices of white bread into cubes. Fry bread in a pan with 2 tablespoons of butter. Drain off the butter and put the bread cubes (croutons) on the soup. ADANA SOUP Ingredients: 5 glasses of Meat Broth 150 gr. Minced Meat 50 gr. Chick Peas 1 large Tomato(or 1 tablespoon salt-free tomato paste) 2 tablespoons Vinegar 2 tablespoons Thyme 1 tablespoon Salt- Black Pepper Soak chick peas in water overnight and boil them next morning. Peel and grate the tomato. Put chick peas, meat broth, grated tomato(or the tomato paste) and 1/2 teaspoon of salt into the saucepan and bring to boil. Add 1/2 teaspoon of salt and black pepper to minced meat and knead it. Make small meatballs ,add them to the boiling soup. Let the soup simmer for 20 minutes more. Remove saucepan from heat, add vinegar and, if desired, thyme, and stir before serving. YOGHURT SOUP Ingredients Rice......... 1/3 cup Water...... .4 cups Salt.......... 2 teaspoons Flour......... 3 tablespoons Yogurt.......1 2/3 cups Egg........... 1 ea. Butter........4 tablespoons Mint...........1 ½ tablespoons Wash the rice and place in a saucepan together with water and salt and cook for about 30 minutes, until tender. Blend the flour into yogurt in a seperate dish, break in the egg, mix and warm the mixture by adding a couple of spoonfulls of the hot soup. Gradually add the yogurt mix to the saucepan, stirring continously and keep stirring until it comes to boil and then cook for 10 minutes. Melt butter or margarine in a pan, add mint, stir a couple of times and remove from heat and slowly sprinkle over the soup. VEGETABLE SOUP Ingredients Water (hot)......... 5 cups Celery leaves...... 3 - 4 Chard leaves....... 1 ea. Parsley............... 3 - 4 sprigs Potatoes............. 2 small size Carrots................ 1 small size Rice.................... 1/8 cup Salt..................... 2 teaspoons Black pepper........1/3 teaspoon Flour.................... 2 tablespoons Butter ..................2 tablespoons Onion................... 1 medium size Egg...................... 1 ea. Milk......................1 cup Peel the onion, wash and chop finely and place in a saucepan together with the butter or margarine, cover and sautè for 3-4 minutes over low heat, stirring. Add the flour and brown lightly. Add water, blend well and leave to boil. Wash the other vegetables, chop them finely. Pare and grate the potatoes and carrot. Wash the rice. Add vegetables, rice and salt to the boiling mixture. Simmer for 35 - 40 minutes until really tender. Pass through sieve or food processor, add black pepper, stir and replace over the heat. In a seperate dish beat the egg well with milk, add a couple of spoons from the hot soup to warm it and very gradually add this egg-milk mixture to the pot, stirring constantly, bring to boil and turn off the heat. TRIPE SOUP Ingredients Flour.................3 tablespoons Margarine........3 tablespoons Water................6 cups Salt....................2 teaspoons Tripe .................1 cup (cleaned and pre-cooked) Vinegar..............½ cup Garlic.................4 cloves Put flour in a saucepan and lightly brown with the margarine, add water and salt, stir and leave to boil. Chop the tripe into 1 centimeter cubes, add to the boiling mixture and cook for 10 minutes. Peel, wash and crush garlic, mix with vinegar and either add to the soup or serve seperately. GREEN LENTIL SOUP Ingredients Green Lentils.......2/3 cups Water....................6 cups Onion....................1 medium Margarine............4 table spoons Flour......................2 table spoons Rice.......................¼ tea cup Salt........................2 desert spoons Egg........................1 ea Milk......................1 cup Bread (stale).........2 thin slices Paprika.................½ tea spoons Wash lentils and oak the night before in 1 cup of water. Peel, wash and finely chop the onion. Place in sauce pan with margarine, cover and cook for 2 - 3 minutes until tender, stirring from time to time, add flour and stir fry until slightly browned. Wash the rice, add to onion - flour mix -together with the lentils and the remaining water, stir until it starts to boil. Cook for 30 40 minutes. Pass trough a sieve or blend, add salt and replace on heat. In a separate bowl, beat the egg with milk, warm it by adding a few spoon full of hot soup. Add the egg - milk mixture to the soup gradually while stirring constantly and turn off heat when it comes to boil. Mean time, cut up the bread into 1 cm cubes and put on a tray and bake in the oven. Serve the soup with red pepper and bread croutons. THIMBLE SOUP Ingredients Chickpeas.......... 1/3 cup Water................. 7 cup Flour................... 1 cup Salt..................... 2 1/2 teaspoon Egg..................... 1/2 piece Ground Meat...... 1/2 cup Black Pepper.......1/4 teaspoon Oil.........................1 tablespoon Tomatoe paste......2 tablespoon Margarine.............3 tablespoon Mint.......................1 tablespoon Lemon juice............3 tablespoon Soak chickpeas overnight with 1 cup of water. Cook in a pressure cooker with 1 cup of water for 40 minutes, or until tender. Set aside. Reserve 2-3 tablespoons of flour. Sift rest with salt. Make a hole in center. Add egg and 3 tablespoons of water to make a medium stiff dough. Knead for 2-3 minutes shaping into a ball. Let stand for 5 minutes. Roll out into 1 mm thick circle. Cut into small circles 1 1/2 cm (3/4 inch) in diameter with a thimble. Cover and set aside. Combine ground meat, salt and black pepper mixing well. Shape into marble sized balls. Brown in heated oil on both sides in a non-stick pan, shaking occasionally. Heat chickpeas over low heat. Add diluted tomato paste, salt and hot water mixing well. Bring to boil. Stir in round noodles blending well. Reduce heat. Simmer for 10 minutes or until noodles are tender but firm. Add meat balls and lemon juice, stirring well. Simmer gently for 5 minutes. Melt margarine in a skillet. Stir in crushed mint; mix. Sprinkle over soup before serving. Serve hot. CHICKEN SOUP WITH VERMICELLI Ingredients Chicken breast (cooked ).......... 1 cup Chicken broth............................ 1 cup Water......................................... 5 cups Margarine.................................. 3 tablespoon Tomatoe paste........................... 1 tablespoon Salt............................................. 2 teaspoon Vermicelli................................... 1/2 cup Parsley ....................................... 3-4 sprigs Lemon juice................................. 3 tablespoon Combine thinly minced chicken breasts, broth, water,tomato paste, salt and margarine in a saucepan. Bring to boil. Add vermicelli to boiling mixture. Cook over low heat for 15-20 minutes or until vermicelli is tender. Stir in minced parsley and lemon juice before serving. Serve hot. POTATO SOUP Ingredients Potato................ 6 small size Tomatoe paste....1 tablespoon Water..................6 cups Salt......................2 teaspoon Butter .................4 tablespoon Mint....................1 tablespoon Red pepper.........1/2 teaspoon Boil potatoes until tender. Peel and mash while still hot .Combine tomato paste and mashed potatoes. Add water gradually stirring well. Season with salt. Bring to boil. Reduce heat. Simmer for 5 minutes stirring occasionally. Melt butter in a skillet. Add crushed mint and red pepper; stir. Sprinkle over soup. Serve hot. MUSHROOM SOUP WITH YOGHURT Ingredients Mushrooms.........8-12 pieces Water...................4 1/2 cup Salt.......................2 teaspoon Flour.....................1/2 cup Yogurt...................1 1/2 cup Garlic....................2 cloves Butter ..................4 tablespoon Red pepper..........1/2 teaspoon Cut mushrooms into quarters. Place water in a saucepan. Bring to boil. Add mushrooms into boiling water. Reduce heat. Simmer for 30-35 minutes or until mushrooms are tender. Combine yogurt and flour blending well. Stir in mushrooms gradually and stirring constantly. Reduce heat.Season with salt. Simmer gently for 10 minutes. Add crushed garlic; mix. Melt margarine in a skillet. Stir in red pepper; mix. Sprinkle over soup. Serve hot. FARMER'S SOUP Ingredients Chicken wing......... 2 pieces Chicken neck.........1 piece Water..................... 6 cups Salt..........................2 teaspoon Leek........................1 medium size Potatoe....................2 medium size Celery......................1 small size Carrot......................1 medium size Turnip......................1 small size Flour.........................1 tablespoon Margarine................3 tablespoons Black Pepper............1 teaspoon Simmer chicken parts in water for 30 minutes or until tender. Remove from liquid; drain. Bone and dice. Set aside. Pare carrots and potatoes. Dice all vegetables. Saute in melted margarine for 10 minutes, until tender, in a large saucepan, stirring occasionally. Stir in flour and mix well. Add broth and diced chicken stirring thoroughly. Sprinkle with salt and pepper. Simmer for 30 minutes. Serve hot. STRING BEANS SOUP Ingredients String Beans....... 1 cup Tomatoe.............. 1 medium size Onion................... 1 medium size Butter .................. 4 tablespoon Water................... 4 cup Salt........................2 teaspoon Flour......................5 tablespoon Yogurt...................1 1/2 cup Egg........................1 ea Saute chopped onion in melted margarine for 3-4 minutes, stirring occasionally. Add diced tomato stirring well. Simmer for 5 minutes. Add water; stir. Season with salt. Bring to boil. Stir in diced or chopped beans. Reduce heat. Cover and simmer for 20 minutes or until beans are tender. Combine yogurt, flour and slightly beaten egg in a bowl mixing well. Blend in soup gradually, stirring constantly. Simmer gently for 10 minutes. Serve hot. WHEAT SOUP Ingredients Tomato................4 small size Green Pepper........3 medium size Onion.....................2 medium size Butter....................4 tablespoon Tomatoe paste......1 tablespoon Water.....................5 cups Salt.........................2 teaspoon Bulgur ....................3/4 cup Saute chopped onions in butter for 7-8 minutes until tender crisp. Add tomato paste salt and water, stir. Bring to boil. Add peeled and cubed tomatoes, chopped green peppers and bulgur, mixing well. Simmer for 20 minutes. Serve hot. FLOUR SOUP Ingredients 8 cups Meat Stock 6 tb Butter 3/4 cups Flour 2 teaspoons Salt 1/3 teaspoons Paprika Melt 4 tbs of butter in a saucepan. Add flour and lightly brown it. Slowly add the meat stock, stirring constantly, to have a smooth cream. Cover and let simmer for 15 minutes.Heat 2 tbs of butter. Add paprika and pour over the soup. |
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