>>16658353will share my favorite turkish soup recipe
ezogelin corbasi
red lentil + onion soup
>1 large onion>split red lentils>bulgur wheat (or rice if you cant find it some recipes use both)>tomato paste>mint>red pepper flakes>olive oil/butter>chicken/beef broth (can do water if faggot this can be made vegan technically)i dont measure things i go by proportions, sometimes the soup is thicker sometimes runnier, always delicious though
mince onion fine and cook on med low heat until translucent/softened
pour in stock and bring to boil
add in 2 parts lentils to 1 parts bulgur or rice (if using rice precooked or leftover white rice is fine, boiling rice to cook it takes longer than bulgur)
boil the shit out of it until lentils are cooked and tender and the grain is softened
add 1 small can tomato paste, dried mint and red pepper flakes
simmer a while longer to meld flavors
goes well with a lemon splice squeezed in
also freezes very well
>>16658409i've found that most potatos when unfrozen in soup are going to disintegrate on the outside just a bit
i use golden potatos (yukon/idaho) and they hold up a bit better than others when frozen
i imagine reds would do even better but i dont like them in soups
>cuban black beans and ricevery nice, i keep seeing black bean dishes from cuba/gulf islands and brazil that look amazing, i need to buy some and experiment a bit, kidneys are my favorite for how velvety their sauce gets but i hear blackbeans make a nice thick sauce too
