Wheat serves as the basis for obtaining a different type of cereal. These include Bulgur, especially popular in the Mediterranean countries and the Balkans. Due to its beneficial properties and good organoleptic qualities, this product, despite its rather high price, is winning the sympathy of an increasing number of our compatriots. This cereal from crushed wheat can serve as a basis for first and second courses, it is added to cutlets and confectionery, as well as to salads. The soup with bulgur is nourishing and tasty, even if it is cooked in vegetable broth without adding meat. It is even tastier if it comes in beef or chicken. In the East, lentils are often added to these dishes. Among our compatriots such soups with mushrooms are popular. There are so many recipes for the first dishes from Bulgur that it is difficult not to choose an option to taste, no matter what gastronomic preferences a person may have.
Cooking Features
In the minds of many of our compatriots, the Bulgur still remains an exotic product. They will benefit from the advice of experienced chefs on cooking soup from this overseas cereal.
- For soup, usually choose a large bulgur, adding it to the dish 20 minutes before it is cooked. For some types of dishes, bulgur of the finest grinding is required. If the use of fine cereals is required, this will almost certainly be mentioned in the recipe. If there is no such indication, then coarse cereal is taken.
- Bulgur is never boiled soft to such an extent that it will turn into a shapeless mass, but it greatly increases in volume (approximately 3 times). If you want to reduce this effect a little, grits should be washed with cold water 5 minutes before adding to the soup and refrigerated. In other cases, it is not necessary to wash bulgur, as it undergoes steam treatment during production.
- Bulgur soup is not cooked in large quantities. If you leave it the next day and warm it up, bulgur will increase in volume much stronger than it was originally, because of which the dish will resemble not the first, but the second course, it will become unappetizing.
Bulgur goes well with a variety of products, which opens up a large field for culinary creativity in front of the chef. Knowing a few of the most popular recipes for the first course of this cereal, you can come up with new versions of the soup, without fear of failure.
Turkish soup with lentils and bulgur (ezo chorbashi)
Composition:
- Bulgur - 80 g;
- red lentils - 80 g;
- water - 2-2, 5 l;
- dried tomatoes - 5 pcs .;
- tomato paste - 40 ml;
- garlic - 2 cloves;
- onions - 100 g;
- turmeric - 5 g;
- dried mint - 5 g;
- refined vegetable oil - 60 ml;
- salt - to taste.
Method of preparation:
- Free the onions from the husk, cut into small cubes.
- Garlic cloves, peeled, finely chopped with a knife.
- Slice dried tomatoes into small pieces.
- Rinse lentils.
- Boil water in the kettle.
- At the bottom of the pan, in which you will cook the soup, pour in the vegetable oil, heat it.
- Put onion, garlic and tomatoes in butter. Fry them for 5 minutes, stirring with a spatula.
- Add tomato paste and turmeric, mix. Stew vegetables for another 2-3 minutes.
- Pour the lentils and bulgur into the pan. Pour in 2 L of clean cool water. Stir.
- Bring the soup to a boil and cook for 20 minutes. If it seemed to you excessively thick, pour 1-2 cups of hot boiled water and bring to the boil again.
- Pour dried mint into the soup, add salt. Continue cooking the soup for another 5-10 minutes.
When serving, you can put a slice of lemon or lime in each plate of Turkish soup.
Chicken and Bulgur Soup
Composition:
- chicken - 0, 3-0, 4 kg;
- water - 1, 5 l;
- potatoes - 100 g;
- carrots - 50 g;
- onions - 50 g;
- bulgur - 40 g;
- bay leaf - 1 pc .;
- salt, rosemary, oregano, pepper - to taste.
Method of preparation:
- Wash, dry, and put any part of the chicken (for example, a small breast, chicken leg, drumstick) and dry it in a saucepan. Fill with water, bring to a boil, add spices, a little salt and cook for about 30-40 minutes until cooked.
- Remove the chicken from the broth, strain the broth and dilute to the original volume with boiled water.
- Chicken meat should be peeled and skinned, cut chicken meat into small pieces.
- Wash potatoes, peel, cut into cubes about 1, 5 cm in size.
- Scrape carrots, wash and blot with a napkin. Cut it into circles. If you have a large vegetable, you can cut it into halves or even quarters of circles.
- Free the onions from the husk, cut into small cubes.
- Put the vegetables in the broth, bring it to a boil. After 10 minutes, add bulgur and cook the soup for another 15 minutes.
- Add fresh herbs or dried herbs, chopped chicken. Wait for the soup to boil again, boil it for 5 minutes.
Before pouring the soup into plates, let it stand under the lid for 10-15 minutes. The recipe for soup is quite simple, but the introduction of bulgur into its composition makes it taste unusual and refined.
Pumpkin soup with bulgur and meatballs
Composition:
- pumpkin - 0, 4 kg;
- bulgur - 100 g;
- minced meat - 0, 3 kg;
- onions - 150 g;
- water - 1, 5 l;
- refined vegetable oil - how much will go;
- salt, pepper - to taste.
Method of preparation:
- Wash and peel the pumpkin. Remove from her pulp with seeds.
- Free the onions from the husk. Cut half of it as small as possible with a knife, put it to the mincemeat.
- Salt and pepper the mince, mix it with your hands, make small balls out of it.
- Cut the remaining onion into small cubes or half rings.
- Cut pumpkin into cubes about 1, 5-2 cm in size.
- Pour some oil into the pan, brown the onion in it. Add pumpkin, bulgur and water. Simmer until the pumpkin is tender.
- Pure the contents of the pan with a blender.
- Salt and pepper the soup, stir, return to the fire.
- Heat the soup over low heat until it begins to boil.
- One by one dip the meatballs in the soup.
- Cook the soup, stirring so that it does not burn, another 10-15 minutes.
Thick soup of pumpkin and bulgur with meatballs is unlikely to leave anyone indifferent. It will appeal not only to adults, but also to children.
Bulgur soup with mushrooms
Composition:
- water - 2 l;
- bulgur - 40 g;
- potatoes - 0, 2 kg;
- fresh champignons - 100 g;
- carrots - 100 g;
- daikon - 50 g;
- celery root - 50 g;
- garlic - 2 cloves;
- refined vegetable oil - 40 ml;
- onions - 100 g;
- salt, pepper, fresh herbs - to taste.
Method of preparation:
- Peel the daikon and celery, rub them coarsely.
- Peel the carrots, cut them into strips or chop them in a grater with large holes.
- Free the onion from the peel, cut it into small pieces.
- Peel potatoes, cut into cubes of medium size.
- Wash, dry the champignons with a napkin. Cut them into small cubes or straws.
- Pour oil into the pan, put onions and carrots in it. Fry them until golden brown.
- Add daikon and celery, continue frying vegetables for 2-3 minutes.
- Add the mushrooms, in a couple of minutes, enter the potatoes and bulgur.
- Warm up the products for 1-2 minutes without water, then fill with water, mix.
- Bring the contents of the pan to a boil, cook for 20 minutes. Salt and pepper to taste, cook for another 2-3 minutes and remove from heat.
Season the soup with garlic and finely chopped greens, put in a press, pour into plates and serve immediately to the table.
Spicy Algerian soup with beef and bulgur
Composition:
- Bulgur - 0, 2 kg;
- beef - 0, 2 kg;
- water - 2, 5 l;
- onions - 100 g;
- hot peppers - 10-20 g;
- butter - 20 g;
- paprika flakes, garlic, salt, turmeric - to taste.
Method of preparation:
- Wash the beef, cover it with water. Bring to a boil. Cook for 10 minutes over medium heat. Reduce the intensity of the flame, cook until meat is ready.
- Take the meat out of the broth. Cut it into small portions, return to the broth.
- Onions, peeled, cut into small cubes.
- Pepper free from seeds, cut as small as possible.
- Melt butter in a pan, put onion in it, fry it until transparent. Add the pepper and finely chopped garlic, fry the vegetables together for another 2-3 minutes.
- Bulgur pour into broth. Bring it to a boil.
- Pour paprika flakes and turmeric.
- Boil bulgur for 20 minutes, then add browned vegetables to it and continue cooking for another 5 minutes.
Soup is allowed to stand for 10 minutes under a lid and served at the table. This dish will appeal to lovers of spicy dishes.
Bulgur is combined with a variety of products, its taste is well revealed in soups. The first dishes with this cereal have a unique taste, they come out thick and nourishing. There are many recipes for these dishes, so everyone can choose the option that corresponds to his gastronomic preferences.
