Anadolu Çorbası

Anatolia* Soup

*Fun Fact: Anatolia (Anadolu in Turkish), refers to Asia Minor (the Asian side of Turkiye).

 

Ingredients:

• 2 T. Red Lentils, rinsed
• 2 T. Brown Lentils, rinsed
• 2 T. Rice, rinsed
• ¼ c. Bulgar, rinsed
• 8 c. Hot Water
• 2 ½ c. Plain Yogurt
• 2 Egg Yolk
• 2 T. Flour
• 1 c. Onion, diced
• 2 T. Butter
• 2 T. Olive Oil
• 1 tsp. Red Pepper Flakes
• ½ tsp. Black Pepper
• 2 tsp. Dried Mint Flakes
• 1 ½ tsp. Salt

Directions:

1. Use a mesh strainer to rinse all legumes (Lentils, Rice and Bulgar) until the water runs clear. (The more you rinse legumes, the less likely they will clump together while cooking. Rinse well to ensure individual pieces throughout the soup once cooked.) Drain completely.
2. Stir together drained Legumes and 5 c. Hot Water in a pot over medium heat until boiling.
3. Reduce heat to low. Simmer for 20 minutes or until soft.
4. Meanwhile, in a small bowl, whisk together Yogurt, Egg Yolk and Flour.
5. Drain softened Legumes and allow to cool slightly. (This will prevent curdling in the next step.)
6. Stir together cooked Legumes and Yogurt mixture in a soup pot.
7. Turn heat on to low and slowly bring the soup to a boil, stirring constantly to prevent sticking (the legumes are heavy so sink to the bottom and stick quickly).
8. In a small saucepan combine Butter and Olive Oil. Heat until melted together.
9. Stir in Onion. Sauté for 2-3 minutes.
10. Add remaining Seasonings, except the Salt (this prevents curdling). Boil for 1-2 minutes.
11. Stir the sautéed Onion/Seasoning mixture into the Yogurt/Legume soup. Boil for 2 more minutes.
12. Remove soup from heat, then add Salt.
13. Serve immediately, along with bread.

Note: 2 ways to avoid curdled yogurt:

1. is to bring it to heat slowly. It is important that the cooked legumes are not blazing hot when mixed with yogurt or it could curdle right away.
2. adding salt which cooking will cause yogurt to curdle quicker, so it is best add the salt after you are finished cooking the soup, just before serving.

 

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Enjoy