Bulgur soup is the first dish that came to us from the countries of the Middle East, the Balkans and the Mediterranean. Bulgur groats have been produced in these territories for over 4000 years. Moreover, the production technology in some countries still remains unchanged. Bulgur is obtained from hard varieties wheat that is first exposed heat treatment and then dried in the sun. Then the bran is removed from the wheat, and the grains are ground to the required size.

What is Bulgur?

Many people confuse bulgur with couscous or uncooked crushed wheat. In fact, bulgur is an individual type of cereal, which has many advantages and useful properties... It retains almost all chemical composition wheat grain, which includes: trace elements, beta-carotene, saccharides, fatty acids, fiber and vitamins of group B, PP, E and K.

Bulgur is well absorbed by the body, restores metabolism, has a beneficial effect on the condition of the skin and hair, strengthens the nervous system. In Eastern countries, it is they who are often replaced with rice and barley. When boiled, its volume triples, but, nevertheless, it does not boil down to a mushy state, which makes it an indispensable ingredient for side dishes and soups.

Ingredients for Turkish Bulgur and Lentil Soup:

• Vegetable or meat-based broth - 3 liters;
• Bulgur groats - 150 grams;
• Lentils (preferably red) - 150 grams;
• Onion-turnip - 1 pc.;
• Ground paprika - 50 grams;
• Dried mint - 10 grams;
• Tomato - 2 pcs.;
• Vegetable oil - 60 ml.;
• Salt and peppercorns to taste.

This legendary Turkish soup has been prepared for a little over 100 years. And in his homeland he is called "Ezo Chorbashi", which means "bride's soup". Every young Turkish woman getting married should prepare this first dish on the eve of the wedding, so that her future family life is long and happy.

This is a kind of tribute to the tradition that arose in the memory of a certain girl named Ezo, who lived in Turkey in the early 1900s. It was she who came up with the recipe for Turkish bulgur soup. Her family life did not work out. Living with her second husband in Syria, she was very unhappy and yearned for her homeland and family. Turkish soup with bulgur - thick, fragrant and spicy, reminded her of her beloved mother and father's house.

Cooking steps

Traditionally, soup with bulgur and lentils is cooked in vegetable broth, but you can also use meat broth, for which chicken is best suited.

1. So, pour the ready-made broth into a three-liter saucepan.
2. Sort out the lentils and rinse.
3. Put lentils and bulgur into the broth (does not need rinsing), sprinkle with paprika, add a few peppercorns.
4. Cover and simmer over medium heat.
5. At that time onion peel and finely chop.
6. Fry for a few minutes in vegetable oil in a hot frying pan.
7. Scald the tomato with boiling water, remove the skin and chop.
8. Add to golden onion and simmer for a couple of minutes.
9. Send tomato and onion frying to Turkish soup, salt and season with dried mint.
10. Simmer over low heat until lentils and bulgur are cooked through.
11. Serve with herbs.

What do manufacturers offer?

Getting the pleasure of Turkish Bride Soup is quicker and easier. Trade house "Yarmarka", specializing in the production of food healthy eating, has included this recipe for soup with bulgur groats in its line of ready-made mixes for reproducing dishes of the world's cuisines. Through a transparent bag weighing 250 grams, you can see the quality of the ingredients put there. All of them are selected, clean, without debris and unnecessary inclusions.

A bright cardboard label informs in detail about the composition of the product and the method of its preparation. In the Turkish soup from the Yarmarka company, however, as well as in its other products, preservatives, GMOs and monosodium glutamate are not added, which undoubtedly affects the taste and quality of this dish. Turkish soup "Yarmarka" with bulgur has won the most positive reviews from consumers. Hearty, aromatic, a little unusual for taste preferences Russians - it will become an irreplaceable highlight in the everyday monotonous menu.

Bulgur soup is not suitable for dieters. Its calorie content is high. One bulgur contains 340 kC. But, despite this, dishes with bulgur are considered healthy food, since they contain a lot nutrients and are easily absorbed by the body.

moysup.ru

Turkish Bulgur Soup

Turkish soup with bulgur and lentils is accompanied by a stunningly beautiful legend about a Turkish girl named Yezo. The unsuccessful first marriage with an unloved man and the second marriage far from her homeland and the dislike of her mother-in-law made her deeply unhappy. Yezo was very homesick for her family and her mother, and, having made soup with lentils and bulgur, dedicated it to her. After that, the dish gained incredible popularity and secured the name "Ezo chorbashi" or bride's soup. According to Turkish traditions, every girl on the eve of the wedding must necessarily cook such a soup and treat them to relatives, friends and relatives, and then the relationship in marriage will be bright and smooth, and life will be happy.

We offer original recipe such a soup that you will certainly like due to its rich taste and simply amazing aroma. This dish can be an excellent option for a lean menu, since it does not contain animal products.

Turkish bulgur and lentil soup - recipe

• bulgur - 160 g;
• red lentils - 160 g;
• ground sweet paprika - 55 g;
• dried mint - 2 pinches;
• tomato paste - 75 g;
• vegetable oil - 55 ml;
• filtered water or vegetable broth - 2.9 liters;
• onion - 115 g;
• allspice peas - 3-4 pcs.;
• coarse salt - 2-3 pinches;
• fresh herbs to choose from.

Starting to prepare this soup, pour vegetable broth or just filtered water into a saucepan and heat to a boil. Pour the washed red lentils and bulgur into a bowl, add ground red paprika and allspice peas, let it boil again and, reducing the heat to a minimum, cook the soup under the lid. Without wasting time, peel the onion, chop it finely and fry in heated vegetable oil for four minutes. After that, add the tomato paste and saute the mixture for a couple of minutes.

Put the contents of the pan in a saucepan with soup, add salt and dried mint to taste, and leave on the fire of the same intensity until lentils and bulgur are soft. Serve a fragrant soup with fresh parsley or cilantro.

Instead of tomato paste, you can add to lentil soup with bulgur three medium ripe fresh tomatoes, having previously cleaned them from the skins and chopped them in a blender. Also, if desired, for a more rich meal, you can replace the water or vegetable broth with a meat-based broth, and add a little ground chili along with sweet paprika.

womanadvice.ru

Cooking Turkish Bulgur Soup

The preparation of Turkish bulgur soup is simple and at the same time, like everything oriental, it has its own subtleties. A simple recipe can create the illusion of simplicity of taste, and what a surprise it is when from simple products and with an unpretentious preparation, something unforgettable is obtained.

Almost everyone delicious food has its own " tasty story". The story that "spices" the dish, like secret recipe, makes the result of the art of cooking tastier, more aromatic and nutritious. Not knowing the legend of a dish is the same as forgetting to add one of the spices during cooking: the overall taste will not change, but the “personality” of the dish is no longer recognized.

Turkish soup with bulgur has its own legend.

This story happened at the dawn of the 20th century in Turkey, in the city of Anatolia. Ezo's girl was married off by her parents without her consent. A marriage without love is doubly unbearable if the husband not only does not notice his wife, but also loves another woman. A year later, the unfortunate Yezo returns home. Several years have passed, and the woman is remarrying, this time to a distant relative living in Syria. But even here, family life did not work out - the mother-in-law disliked her daughter-in-law. Experiencing an uncomplicated relationship, separation from the Motherland, missing her mother, Ezo created a recipe for a soup, the taste of which reminded of the girl's innocent dreams, her native land, and the times she spent with her mother. The popularity of Yezo soup spread incredibly quickly throughout the provinces of the East. This soup is called in Turkey: "Ezo chorbasi" - "bride's soup". Now the preparation of Yezo chorbasi is an invariable tradition of the Turkish bride on the eve of the wedding, thanks to this soup, according to legend, the newlyweds have hope for a long and happy life together.

Before voicing the recipe and proceeding to the listing of the ingredients, the order of making the soup, it is worth mentioning what a "Turkish" soup is. Soups are loved in Turkey, they are often the starting point for breakfasts. But the soups cooked in Turkey differ from the soups that are usual in our understanding in that they are more rich and thick, and the puree-like thick makes the soup "Turkish".

As the recipe and the name of the dish say, an important part of the Turkish soup with bulgur is the bulgur itself. Bulgur groats have been produced in the Mediterranean and the Middle East for more than forty centuries, traditionally preserving ancient recipe cooking. Bulgur is produced from wheat in a special way, passing through the stages of steaming, drying and crushing.

Bulgur favorably differs in that the wheat of the Mediterranean is more saturated with microelements than, for example, wheat of central Russia, and the specific processing method preserves the useful chemical composition of wheat, its properties of natural energy.

recipe

To make Turkish Bulgur Soup, we need the following ingredients:

Lentils (preferably red) - ¾ cup;

Chopped dried mint - 1 teaspoon;

Paprika (ground Bell pepper) - 3 tablespoons;

Onion - 1 medium head;

Vegetable broth - about 2.5 liters;

A couple of fresh tomatoes;

Vegetable oil - 3 tbsp. spoons;

For Turkish soup, regardless of the recipe, pots with a thick bottom are most suitable.

Cooking steps

1. You need to put the pan on fire and pour vegetable oil into this container.

2. Finely chop the onion.

3. Scald the tomatoes with boiling water, remove the skin. Chop finely.

4. Fry the onions in a saucepan until golden brown, then add the tomato and cover with a lid, slightly reducing the heat, to simmer.

5. After five to seven minutes add paprika and allspice to the tomato mixture. Stir the contents of the pan constantly for a few minutes until a rich aroma appears.

6. Add lentils, bulgur to a saucepan and fill with vegetable broth.

7. Cover with a lid and continue to cook over medium heat.

8. As soon as the broth boils, reduce the heat to low and let it simmer until the lentils and bulgur are ready.

9. Add mint to the soup five minutes before cooking.

10. Serve the dish, garnish with herbs.

General advice for all vegetable soups: Prepare them just before eating. Hot, fresh, aromatic soup with bulgur is especially tasty if it is excellently decorated not only with herbs, but also with freshly prepared croutons.

edimsup.ru

Turkish soup with bulgur and lentils

Turkish soup with bulgur and lentils has its own history and the second name is “bride's soup”. At the table, you can tell the story of his appearance: one girl got married and found herself far from her home, she invented this soup and dedicated it to her mother. Now every bride prepares such a soup before her wedding so that her marriage is happy and carefree. The soup itself is quite simple to prepare, but it turns out delicious and aromatic.

Total cooking time - 0 hours 35 minutes

Active cooking time - 0 hours 10 minutes

Cost - very economical

Calorie content per 100 g - 50 kcal

Servings Per Container - 4 Servings

How to make Turkish bulgur and lentil soup

Lentils - 100 g

Bulb onions - 1 pc.

Tomato paste - 1 tablespoon

Sweet paprika - 1 tsp

Mint - 2 tablespoons (basil or cilantro)

Vegetable oil - 2 tablespoons

Spices to taste

For Turkish soup with bulgur and lentils, prepare equal amounts of bulgur and lentils.

Rinse the groats under running water in several waters.

Pour broth into a saucepan - it can be vegetable, chicken, beef. Instead of broth, you can also take a simple drinking water, but the soup in this case will be less rich.

Then add red lentils.

Bring to a boil and simmer, lid closed, for 20 minutes.

Meanwhile, peel a medium onion and cut into small cubes.

Heat vegetable oil in a skillet and add the onion cubes. Saute for 3 minutes, not allowing the onion to fry, it should become transparent.

Add tomato puree or the pulp of 3 tomatoes (after removing the skin from the tomatoes), as well as paprika and other spices to taste. Fry for another 3 minutes.

When the bulgur and lentils are ready, add the onion sautéed with tomato paste and salt to taste.

Cook the soup for another seven to ten minutes.

The soup turns out to be thick, as it should be.

It is advisable to eat Turkish soup with bulgur and lentils immediately, on the day of its preparation. If you leave it in the refrigerator, then the cereals will absorb all the water, and such a soup will turn into a thick porridge.

When serving, sprinkle Turkish soup with bulgur and lentils with chopped herbs. Serve very well with mint, cilantro or basil. The aromatic herbs will further enhance the flavor of this soup.

menunedeli.ru

Turkish Bulgur Soup

Turkish Bulgur Soup- traditional, thick, aromatic and very tasty soup chick. Turkish soup with bulgur and red lentils in Turkey is considered a symbol of comfort and family happiness.

Turkish Bulgur Soup

I prepared Turkish soup with bulgur from a ready-made mixture, which includes bulgur, red lentils, dried tomatoes and onions, ground spices - turmeric and black pepper.

To make Turkish bulgur soup, we need

• ready-mix for soup with bulgur - 1 pack
• onion - turnip - 1 head
• tomatoes - 1-2 pieces
• tomato paste - 2 tablespoons
• dried mint - 2-3 teaspoons
• dried paprika (can be ground) - 2 pinches
• salt, black pepper, vegetable oil

If you do not have a ready-made mixture for bulgur soup

• red lentils - 100 grams
• bulgur - 100 grams
• turmeric - a couple of pinches

Turkish Bulgur Soup

1. Clean the onion and cut it into small cubes.
2. We transfer the onion to a saucepan with preheated vegetable oil and lightly fry.
3. Remove the skin from the tomatoes and cut into small cubes.
4. Add to the pan tomato paste and tomatoes, cover the pan with a lid and simmer for about 7 minutes. During this time, the tomatoes should give juice.
5. Add the ready mixture for soup with bulgur to the pan, if you don't have a mixture, add red lentils, bulgur and dried paprika. Fill with boiling water, bring to a boil, reduce heat to medium and cook until lentils and bulgur are cooked.
6. About 5 minutes before readiness, add dried mint, turmeric, ground pepper and salt to the soup and, if necessary, add more boiling water. Let the soup brew.

A fragrant and delicious Turkish soup with bulgur is ready!

Video recipe - Turkish bulgur soup.

Very tasty lentil soup, just try it, it is not as thick as the Turkish soup with bulgur, but also very fragrant and soulful))) By the way, I got the idea that mint can also be added to this soup. She brings a very spicy note)))

Look for new recipes here. And all the recipes of the site can be viewed at this link.

Do you like the recipe? Share with your friends without hesitation, let them be delicious too! And please share in the comments if everything worked out for you and if everything is clear.

bystro-vkusno-polezno.ru

Bulgur soup is the first dish that came to us from the countries of the Middle East, the Balkans and the Mediterranean. Bulgur groats have been produced in these territories for over 4000 years. Moreover, the production technology in some countries still remains unchanged. Bulgur is obtained from durum wheat, which is first heat treated and then dried in the sun. Then the bran is removed from the wheat, and the grains are ground to the required size.

What is Bulgur?

Many people confuse bulgur with couscous or uncooked crushed wheat. In fact, bulgur is an individual type of cereal, which has many advantages and useful properties. It retains almost the entire chemical composition of wheat grain, which includes: trace elements, beta-carotene, saccharides, fatty acids, fiber and vitamins of group B, PP, E and K.

Bulgur is well absorbed by the body, restores metabolism, has a beneficial effect on the condition of the skin and hair, strengthens the nervous system. In Eastern countries, it is they who are often replaced with rice and barley. When boiled, its volume triples, but, nevertheless, it does not boil down to a mushy state, which makes it an indispensable ingredient for side dishes and soups.

Ingredients for Turkish Bulgur and Lentil Soup:

• Vegetable or meat-based broth - 3 liters;
• Bulgur groats - 150 grams;
• Lentils (preferably red) - 150 grams;
• Onion-turnip - 1 pc.;
• Ground paprika - 50 grams;
• Dried mint - 10 grams;
• Tomato - 2 pcs.;
• Vegetable oil - 60 ml.;
• Salt and peppercorns to taste.

This legendary Turkish soup has been prepared for a little over 100 years. And in his homeland he is called "Ezo Chorbashi", which means "bride's soup". Every young Turkish woman getting married should prepare this first dish on the eve of the wedding, so that her future family life is long and happy.

This is a kind of tribute to the tradition that arose in the memory of a certain girl named Ezo, who lived in Turkey in the early 1900s. It was she who came up with the recipe for Turkish bulgur soup. Her family life did not work out. Living with her second husband in Syria, she was very unhappy and yearned for her homeland and family. Turkish soup with bulgur - thick, aromatic and spicy, reminded her of her beloved mother and father's house.

Cooking steps

Traditionally, soup with bulgur and lentils is cooked in vegetable broth, but you can also use meat broth, for which chicken is best suited.

1. So, pour the ready-made broth into a three-liter saucepan.
2. Sort out the lentils and rinse.
3. Put lentils and bulgur into the broth (does not need rinsing), sprinkle with paprika, add a few peppercorns.
4. Cover and simmer over medium heat.
5. At this time, peel and finely chop the onions.
6. Fry for a few minutes in vegetable oil in a hot skillet.
7. Scald the tomato with boiling water, remove the skin and chop.
8. Add to golden onion and simmer for a couple of minutes.
9. Send tomato and onion frying to Turkish soup, salt and season with dried mint.
10. Simmer over low heat until lentils and bulgur are cooked through.
11. Serve with herbs.

What do manufacturers offer?

Getting the pleasure of Turkish Bride Soup is quicker and easier. The Trade House "Yarmarka", specializing in the production of healthy food products, has included this recipe for soup with bulgur groats in its line of ready-made mixtures for reproducing dishes from the world's cuisines. Through a transparent bag weighing 250 grams, you can see the quality of the ingredients put there. All of them are selected, clean, without debris and unnecessary inclusions.

A bright cardboard label informs in detail about the composition of the product and the method of its preparation. In the Turkish soup from the Yarmarka company, however, as well as in its other products, preservatives, GMOs and monosodium glutamate are not added, which undoubtedly affects the taste and quality of this dish. Turkish soup "Yarmarka" with bulgur has won the most positive reviews from consumers. Hearty, aromatic, a little unusual for the taste preferences of Russians - it will become an irreplaceable highlight in the everyday monotonous menu.

Bulgur soup is not suitable for dieters. Its calorie content is high. One bulgur contains 340 kC. But, despite this, dishes with bulgur are considered healthy food, since they contain many useful substances and are easily absorbed by the body.

Today there are a lot of recipes for cooking bulgur. It is incredibly satisfying and tasty cereal used in various dishes: soups, salads, side dishes and even desserts. Bulgur is popular not only at home in the Middle East, but also in Europe, where it is considered a cereal with a thousand-year history and amazing taste.

Even a novice hostess can cook bulgur. We will need: 400 ml of water (about 2 tablespoons), a glass of cereal, butter (50 g) and salt.

For cooking, put a dish with a thick bottom on the fire. So the cereal will not burn and will be able to fully reveal its aroma during simmering. A piece of butter is placed in a container and melted, then bulgur is put into it.

The groats should simmer in oil for 1-2 minutes. After that, water is poured into the container, and the porridge is brought to a boil. When the cereal boils, it is worth lowering the heat. During this period, salt is added to taste. Bulgur is brewed for 15 to 20 minutes. Ready dish it is considered when indentations appear on the surface of the porridge, resembling pits. This means that the excess liquid from the pan has evaporated and the bulgur is ready for use.

You can use sunflower or olive oil instead of butter. But the most delicious bulgur for a side dish it turns out exactly with butter.

Before cooking, cereals are not soaked or washed. It should be borne in mind that during the cooking process, bulgur increases in size up to 3 times, so it is better to select a larger container for cooking.

Pilaf with bulgur meat

Bulgur pilaf is very popular in India and Turkey. Unlike traditional pilaf with rice, this dish turns out to be more juicy and aromatic.

Required Ingredients:

• Groats - 2 tbsp.
• Pork tenderloin - 400 g.
• Carrots - 1 pc.
• Onions - 1 pc.
• Meat broth - 600 ml.
• Table salt - 1 tsp
• Sunflower oil - 7 tbsp l.
• Dill and parsley - 1 bunch each.
• Garlic - 3 cloves.
• Barberry - 1 tsp
• Hops-suneli - 1 tsp.

Step-by-step cooking instructions:

1. Peeled carrots and onions, washed and cut into 1 * 1 cm cubes.
2. A cauldron with a thick bottom is put on the fire, when the container heats up enough, it is worth pouring there sunflower oil.
3. First, chopped onions are fried in well-heated oil, then carrots. After frying, the vegetables are removed from the dishes.
4. In a cauldron with butter, where carrots and onions were pre-fried, pre-cut pork is laid out and fried until half cooked.
5. Then fried onions and carrots, as well as salt and spices are added to the meat. Everything is fried for 3-4 minutes to reveal taste spices.
6. Put cereals in a cauldron and pour broth over it. In the absence of meat broth, it can be replaced with plain water.
7. After boiling, the fire is reduced to a minimum so that the pilaf languishes. Close the lid of the cauldron tightly.
8. After 10 minutes of boiling, add pre-peeled garlic to the pilaf and close the lid again.
9. After 7-10 minutes, the pilaf is ready to eat.
10. Before serving, crush the dish with finely chopped dill and parsley.

You can use not only pork to prepare this dish. Lamb, chicken and beef go well with cereals.

Bulgur salad

Bulgur salads are distinguished by their piquancy and sophistication. They can be served both as independent dishes and as side dishes for meat.

To prepare a cold salad, you will need 2 tomatoes, 1 glass of boiled bulgur, 2 cucumbers, cilantro, green onions and chili peppers. The vegetables are cut into cubes, the greens are chopped with a knife. All ingredients are mixed with boiled porridge.

Next, you need to prepare a salad dressing of 1 garlic clove, 4 tbsp. l. olive oil, 1 tbsp. l. balsamic and 2 tbsp. l. soy sauce... All ingredients are mixed until smooth. The dressing is the salad. For lovers of spicy dishes, it is recommended to add chili pepper in small quantities to the salad.

Warm salads with bulgur are in demand in the east. They perfectly satisfy hunger and are served as independent dishes.

For cooking warm salad you will need: 1 bell pepper, 1 zucchini, 1 eggplant, sunflower oil, 1 glass of cereals, parsley, 1 shallot, salt and pepper to taste.

Initially, you will need to bake the peppers in the oven in foil for half an hour. After baking, the skins are removed from the vegetable and cut into cubes. Peel the zucchini and eggplant, cut into cubes and salt to prevent bitterness.

Fry vegetables in a preheated skillet with oil until tender. Cook bulgur and mix with baked peppers and fried vegetables. At the end, chopped greens and finely chopped shallots are added to the salad. Season to taste with salt and black pepper.

Bulgur recipe with vegetables

Bulgur with vegetables is great option everyday lunch or dinner. The main advantage of this dish is its healthiness, satiety and quick preparation.

Required Ingredients:

• Groats - 2 tbsp.
• Carrots - 1 pc.
• Zucchini - 1 pc.
• Sweet pepper - 1 pc.
• Green peas - 50 g.
• Corn - 50 g.
• Butter and olive oil for frying.
• Salt and pepper to taste.

Cooking recipe step by step:

1. All vegetables, except peas and corn, are peeled and cut into squares. Fried on olive oil until half ready.
2. Remove vegetables from the container with a slotted spoon.
3. Put butter in the dish, melt and pour out the bulgur. Fry the cereals for no more than 5 minutes.
4. Then previously fried vegetables are added to it, the mixture is poured with 400 ml of water and brought to a boil.
5. After 10 minutes, add the peas and corn, cook for a maximum of 5 minutes. Turn off the heat and leave the dish to infuse.

For the preparation of this culinary delight, you can use any vegetables. Eggplants and tomatoes go well with cereals.

To add spice, the porridge can be sprinkled with grated cheese or herbs when serving.

Cooking a side dish in a slow cooker

Bulgur can be cooked both on the stove in a saucepan and in a multicooker. When preparing a side dish in a multicooker, initially the butter is melted in a bowl in the "frying" mode, then cereals are put into it, filled with water and the "porridge or stewing" mode is set.

When cooking in a multicooker, it is worth observing a 1: 2 ratio. For one part of the cereal, two parts of water are taken.

Bulgur soup

To make a soup with bulgur, you will need ingredients such as:

• Groats - 200 g.
• Chicken fillet - 200 g.
• Smoked brisket - 50 g.
• Green onions - 3 feathers.
• Dill - 3 branches.
• Shallots - 3 heads.
• Carrots - 1 pc.
• Parsnip is half a root.
• Dried garlic - 1 tbsp l.
• Paprika - 1 tbsp. l.
• Ground sumac - 1 tbsp. l.
• Butter - 40 g.
• Salt to taste.

Preparation:

1. Based on chicken fillet, dill and green onions the broth is boiled.
2. In a separate container, in melted butter (take 20 g), grits are calcined with a mixture of all seasonings. Then bulgur is poured with broth and boiled until half cooked.
3. In the remaining butter, fry the parsnip root, carrots and onions, cut into strips. Vegetables are added to the broth.
4. Get the boiled out of the pan chicken fillet, cut it together with smoked breast squares. Season with dried garlic and heat in a dry frying pan for 3-5 minutes.
5. The broth with bulgur is poured into plates, the meat is laid out on top and sprinkled with herbs.

It should be borne in mind that you cannot leave such a soup for a long time. The cereal absorbs liquid very quickly, so after 5-6 hours this soup can simply turn into porridge. It is recommended to consume this dish immediately after preparation.

Bulgur dessert

This popular Mediterranean cereal is used to prepare not only first courses, salads and side dishes, but also desserts. You can make muffins from bulgur, which will amaze even an experienced chef with their taste.

For cooking you will need egg(2 pcs.), Milk (200 ml), sunflower oil (3 tablespoons), whole grain flour (1.5 tablespoons), bulgur (1 tablespoon), baking powder (3 tsp), thyme leaves ...

Bulgur is boiled initially. Then, in a deep bowl, beat the eggs until frothy with a whisk. Milk, sunflower oil, thyme leaves and cooled boiled bulgur are added to the mass. Then flour is added and mixed. Do not knead the dough too much.

Silicone baking dishes are greased with butter and filled 3-quarters with dough. A tray with forms is placed in an oven preheated to 180 degrees for half an hour.

It is better to check the readiness of muffins with a wooden skewer or a match. If it is wet, then the dish is not ready yet and should be sent to the oven for another 5-7 minutes.

When cooked, soups retain more nutrients than when frying. There are many recipes for making soups, and each hostess has her own secrets. Soups are not very high in calories, more calories are spent on their digestion, which indicates that they are good to use when losing weight. In summer, cold soups are more popular, which refresh well and replenish our body with the necessary vitamins and minerals.

Since I have a wonderful multi-cooker-pressure cooker assistant (my model is Moulinex CE500E32), I suggest using her services. Soup in a multicooker-pressure cooker can be cooked in just 12-15 minutes. This is where progress has come! Your family won't have to wait long for dinner. So let's cook together.

We will use the following products: potatoes, carrots, onions, bulgur, sunflower oil, meat broth, salt, hot pepper, ground black pepper, Bay leaf, Dill.

Wash the carrots, peel, grate on a coarse or medium grater. Cut the onion into small cubes. Add the onions and carrots to the bowl and add the oil. Fry in frying mode for about 3-5 minutes. Stir periodically.

Rinse the potatoes, peel them, cut into small pieces. Add to fried vegetables.

We introduce bulgur.

Pour in the broth. You can use meat, vegetable, or water. Add bay leaf, salt, black pepper and hot pepper to taste. Close the lid and turn on the "soup" program. The time is automatically set to 12 minutes. This is enough to make the soup cook.

Bulgur soup on meat broth ready. Sprinkle, finely chopped, dill. Stir and serve to the dining table.

Good appetite!

There are tons of recipes for making various soups. You will learn how to cook bulgur soup from this article.

Bulgur and lentil soup

Ingredients:

• - 1.5 l;
• red lentils - 100 g;
• bulgur groats - 100 g;
• tomato paste - 1 tbsp. a spoon;
• small chili pepper - 1 pc.;
• onions - 120 g;
• natural butter - 30 g;
• dried mint - 1 tsp;
• salt;
• paprika.

Preparation

In a saucepan where we will cook the soup, melt the butter. We peel the onion, wash it and chop it finely. We send the pan and saute for about 5 minutes. Add the tomato, chopped chili and ground paprika. Stir and fry for 3 minutes. Then add the warmed broth, and after boiling, add bulgur and lentils. Cook over low heat for about 20 minutes. Then put the mint and add some salt. Cover with a lid and leave for 10 minutes.

Bulgur soup can also be cooked in a slow cooker. To do this, first fry the above ingredients in the "Baking" mode, and then pour in the liquid and cook in the "Stew" mode for 1 hour. This recipe can also be cooked with bulgur. To do this, simply replace the broth with water.

Chicken soup with bulgur

Ingredients:

• chicken legs - 2 pcs.;
• bulgur - 100 g;
• potatoes - 200 g;
• onions - 110 g;
• salt;
• carrots - 140 g;
• greenery;
• bay leaf;
• garlic - 3 cloves;
• water.

Preparation

Fill the washed legs with water and bring to a boil. After that, cook for 7 minutes, and then drain the first broth. Pour in 2 liters of water again and cook until tender. Then we take out the meat from the broth, separate it from the bones and grind it. Boil according to the bulgur instructions. Then chop the onion and carrots. Saute vegetables in butter for about 5 minutes. Then add meat, bulgur and fill it all in chicken broth... Lay in the potatoes cut into cubes, add salt to taste. Cook the soup until the potatoes are ready, and at the end put the herbs, chopped garlic and bay leaf.

Fish soup with bulgur

Ingredients:

Preparation

First of all, prepare the broth - fill the fish with water, put carrots, a whole onion. We bring it all to a boil and cook for 40 minutes over low heat. Then we filter the finished broth. Grind the leek in half rings, put it in the boiling broth, add chopped bell pepper, add bulgur and stir well. Now we lay the diced fish fillet... Cook for about 10 minutes. Grind the finished soup with finely chopped parsley.