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Ezogelin Çorbası
Turkish Red Lentil Soup
Ezogelin Çorbası, often called 'Bride's Soup,' is a comforting and flavorful Turkish red lentil soup. It features a delightful blend of red lentils, bulgur, and rice, seasoned with mint and a hint of spice. This soup is named after Ezo, a bride whose exquisite soup recipe became legendary.
🧂 Ainekset
- 200 g Red lentils
- 50 g Fine bulgur
- 50 g White rice
- 1 medium Yellow onion
- 2 cloves Garlic
- 2 tbsp Tomato paste
- 1 tbsp Dried mint
- 1.5 liters Vegetable or chicken broth
- 2 tbsp Olive oil
- to taste Salt
- to taste Black pepper
- 2 tbsp For the Paprika Butter (optional, for serving)
- 1 tsp For the Paprika Butter (optional, for serving)
👨🍳 Ohjeet
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat (about 190°C / 375°F). Add the finely chopped onion and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
⏱️ 7 minutes - 2
Stir in the tomato paste and cook for 1-2 minutes, stirring constantly, until it darkens slightly in color. This helps to deepen its flavor.
⏱️ 2 minutes - 3
Add the rinsed red lentils, rinsed rice, and fine bulgur to the pot. Stir everything together to coat the grains and lentils with the tomato paste mixture.
⏱️ 1 minute - 4
Pour in the vegetable or chicken broth. Bring the soup to a boil, then reduce the heat to low, cover, and simmer gently for 20-25 minutes, or until the lentils, rice, and bulgur are tender and have broken down. Stir occasionally to prevent sticking.
⏱️ 25 minutes - 5
Once the soup has reached the desired tenderness, use an immersion blender to partially or fully blend the soup. For a chunkier texture, blend only a portion. For a smoother soup, blend until it reaches your preferred consistency. Alternatively, you can carefully transfer batches to a regular blender.
⏱️ 3 minutes - 6
Stir in the dried mint, salt, and black pepper to taste. If the soup is too thick, you can add a little more broth or hot water to reach your desired consistency.
⏱️ 1 minute - 7
While the soup is simmering or after blending, prepare the optional paprika butter. In a small saucepan over low heat, melt the butter. Stir in the sweet paprika and cook for about 30 seconds until fragrant. Do not let the paprika burn.
⏱️ 2 minutes - 8
Ladle the hot Ezogelin Çorbası into bowls. Drizzle each serving with a spoonful of the paprika butter and an extra sprinkle of dried mint, if desired.
⏱️ 1 minute
💡 Ammattilaisvinkit
- ✓The name 'Ezogelin' translates to 'Ezo the Bride,' and the soup is said to have been created by a bride named Ezo who wanted to impress her mother-in-law.
- ✓This soup is incredibly versatile and can be enjoyed as a light lunch, a starter, or a comforting main course.
- ✓The paprika butter adds a traditional, rich, and slightly smoky flavor. It's highly recommended for an authentic taste.
- ✓For a spicier kick, add a pinch of red pepper flakes (pul biber) along with the tomato paste or during the simmering stage.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- For a smoother soup, blend it completely. For a heartier, chunkier soup, blend only about half of it.
- Add a pinch of red pepper flakes (pul biber) for a touch of heat.
- Some variations include a small amount of finely chopped carrot or celery sautéed with the onion for added depth of flavor.