Persian Soup / Acem Çorbası

The Persian Soup is a typical winter soup, warming you and lifting your immune system up to prepare you for the cold weather. It is prepared with low-cost ingredients.

As you will see in the recipe below there are perhaps only 2 ingredients that you might not find in your kitchen. The first is red pepper paste, you can replace it with tomato paste. The second is sumac, it is a lemony spice that is often used in Middle Eastern cooking, it is made of dried sumac plant fruit. If you cannot find it you can use some lemon zest.

I am hesitant about soups with garlic, but this one comes out really delicious. Most recipes call for 5 garlic cloves, that is why I kept my at 3 garlic cloves, you can increase it if you like. I suggest you serve with dry mint flakes and a slice of lemon.

Feel free to add extra hot water in the cooking process if the soup becomes too thick. If you have leftover, you will find it extremely thick, don’t give up, add some water, mix well, adjust spices and your soup will be as freshly prepared. 

Persian Soup / Acem Çorbası
Print Recipe
Servings Prep Time
10 servings 5 minutes
Cook Time
20 minutes
Servings Prep Time
10 servings 5 minutes
Cook Time
20 minutes
Persian Soup / Acem Çorbası
Print Recipe
Servings Prep Time
10 servings 5 minutes
Cook Time
20 minutes
Servings Prep Time
10 servings 5 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Wash and drain the red lentils (about 1 glass-175 gram).
  2. Place the fine bulgur (about 1 glass-150 gram) in your cooking pot, cover with water, let the bulgur settle, then pour away the excess water.
  3. Add the lentils to the bulgur and cover with water. Boil and cook until the red lentils are edible. Add warm water if necessary, mix once in a while.
  4. In a separate, smaller pot melt a tablespoon of butter.
  5. Crush/chop 3-4 garlic cloves and add to the butter. Saute for about a minute.
  6. Then add a tablespoon of red pepper paste. Reduce the heat and also sauté for about 1-2 minutes.
  7. Add the salt, black pepper, red pepper flakes and sumac. Sumac is not a must, it is a nice to have, so don't worry if you cannot find it. Mix well.
  8. Then slowly add the garlic mixture to the main pot. Mix well.
  9. In a bowl put the plain yoghurt (about 1 glass-150 gram), whisk with a spoon, until smooth and creamy. Then add boiling water to cover and continue to mix with a spoon. Then add this mixture to the main pot slowly while mixing the soup.
  10. Taste and adjust spices according to your taste.
  11. You can use a food processor to make it smooth if you prefer a smooth soup.
  12. Sprinkle dry mint flakes and serve warm.
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