Turkish Beet Soup Food

CREAMY ROASTED BEET SOUP

Steps:

• In a large saucepan set over moderate heat cook beets and onion in butter, stirring occasionally, for 5 minutes. Add broth, thyme, bay leaf and salt and pepper to taste and simmer soup, covered, for 15 minutes. Discard bay leaf. Transfer to a food processor or blender and puree, in batches if necessary, until smooth. Return soup to saucepan, stir in cream and vinegar and bring soup to a simmer, stirring, until heated through. Garnish each serving with cream and dill, if desired.;

TURKISH BEET SOUP

Steps:

• Peel beets; grate; put in water with stew beef, chopped onion, and stewed tomatoes.
• Cook for 1 hour until stew meat is tender.
• Add lemon juice, sugar, salt and pepper.
• Cook for 30 minutes more.
• Beat one egg in bottom of 4 separate bowls.( i did this but had to microwave the egg and i wouldnt add again ).
• Pour soup over the egg slowly; serve at once.

TURKISH WEDDING SOUP (DUGUN CORBASI)

Steps:

• Combine 2 to 2 1/2 pounds either lamb stew meat, neck slices, ribs or shoulder and water in a large kettle. Peel and cut onion into quarters; peel carrot and cut into several pieces. Add to kettle along with salt. Simmer over very low heat for 3 to 4 hours, or until meat falls from the bones. Skim soup frequently. Let cool until fat hardens and skim off all fat. Strain the broth.
• Cut the meat from bones and trim off all fat. Cut meat into 1/2 inch cubes. Discard bones and onion and carrot. Melt butter in a large kettle; stir in flour and brown lightly. Stir in the broth and cook, stirring constantly, until soup thickens slightly.
• Beat egg yolks and lemon juice together. Spoon in a half cup or so of hot soup, mix well and then stir into soup. Add meat cubes and heat just until soup is ready to simmer; do not allow to boil.
• Meanwhile, for garnish, cream together butter and paprika; add a dash of cayenne. Spoon soup into cups or soup plates. Top with creamed butter and paprika. Serve at once. Or chill until very cold and serve cold. Makes 8 to 10 servings for opening course, about 6 whole meal servings. Serve with crisp bread sticks or flat Armenian or Turkish bread, if available.
• Soups and Stews The World Over.

BEET SOUP

Steps:

• Warm olive oil in a large saucepan over medium heat. Stir in onions and garlic; cook until soft but not browned, about 5 minutes. Stir in beets, and cook for 1 minute.
• Stir in stock, and season with salt and pepper. Bring to a boil; cover, and simmer until the beets are tender, about 20 to 30 minutes. Remove from heat, and allow to cool slightly.
• In batches, add soup to a food processor, and pulse until liquefied. Return soup to saucepan, and gently heat through. Ladle into bowls, and garnish with a swirl of cream.

RED BEET SOUP

Steps:

• Cook beets 30 min or until tender. Keep water (broth).
• Peel beets and julienne; return to pot.
• Add sugar, salt, lemon juice to taste. Cool.
• When ready to serve, add cucumber, scallions and one-half egg to each bowl.
• Garnish with a dollop of sour cream, dill and parsley.
• NOTE: You can use red wine vinegar instead of lemon juice.

BEET SOUP WITH TARRAGON, CHIVES AND YOGURT

Steps:

• Put olive oil in a heavy-bottomed soup pot or deep, wide skillet over medium heat. Add onion and garlic, cook slowly, stirring, until softened, about 10 minutes.
• Add beets and season generously with salt and pepper. Add a pinch of cayenne and pour in vinegar. Cook for 5 minutes, stirring occasionally, then add water and raise heat to a brisk simmer. Taste broth and adjust. Cook for another 10 minutes, until beets are completely soft.
• Purée in a blender, in batches if necessary, and strain through a fine-mesh sieve. (Consistency should be like heavy cream, no thicker - thin with water or broth as necessary). Return puréed soup to pot and reheat. In a small bowl, combine yogurt with tarragon and chives. Add a good pinch of salt and beat with a fork to loosen yogurt.
• Taste soup, and adjust for salt and vinegar. Ladle into individual bowls. Swirl a large (2 to 3 tablespoons) spoonful of herbed yogurt across the surface of the soup.

TURKISH BRIDE SOUP

Steps:

• Melt butter in large pan on medium heat. Add onions, turn heat to medium-low and cook, stirring, 15 minutes, until golden.
• Stir in paprika. Add lentils and bulgur. Cook, 1 minute, stirring to coat.
• Stir in 10 cups broth, tomato paste and cayenne. Turn heat to medium-high and bring to boil. Reduce heat to low and simmer 1 hour, partly covered, until bulgur is soft and creamy.
• Stir in mint. Remove from heat. Cover and let sit 10 minutes.
• Add some or all of remaining 2 cups broth to adjust to desired consistency. Add salt.
• Garnish with dollop of yogurt, lemon slice and mint leaf.

BEET SOUP

Steps:

• Cut the vegetables in small pieces.
• Melt butter in large saucepan. Add onion, celery and carrots (or potato) and sauté a few minutes.
• Add sugar and vinegar. Mix and cook for about 1 minute.
• Add the diced beets.
• Add water or chicken bouillon until the liquid reaches over the vegetables (if you want a thicker soup, don't add too much liquid - if you want a lighter soup, add more!).
• Add salt and pepper.
• Bring to a boil and cook for about 15 minutes.
• Process the soup in a blender or food processor.
• Enjoy!