Red Soup


  • 1 liter of broth
  • 100 g beef
  • 100 g chickpeas
  • 90 g green lentils
  • 40 g bulgur
  • 40 g butter
  • 40 g sunflower oil
  • Half a tablespoon of flour
  • 1 teaspoon of pepper paste
  • half onion
  • half tomato
  • 1 bell pepper
  • Salt


Soak chickpeas and lentils overnight. Boil it in separate containers and wait. In a pot, boil the broth with half the butter and strain.

In another pot, add sunflower oil and remaining butter and heat. Add finely chopped beef and fry until it turns pink.

Add finely chopped pepper and onion, boiled lentils, flour, pepper paste and finely chopped tomatoes and sauté. Add the boiling broth while stirring.

Add salt and previously boiled chickpeas and bulgur. Boil for 7-8 minutes and serve hot.

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