Turkish cuisine is very rich, but two of the soups are remembered:
tomato and lentil. If you have been to Turkey
or have been to any Turkish cafe at least once,
I am sure that you, just like me, love lentil soup.
The products for this soup are the simplest ones.
For a glass of lentils, a liter of water, 1 onion,
1 carrot, salt, pepper, a couple of the simplest spices, a
little flour and a little tomato paste.
Today I took 2 glasses of lentils
and decided to replace the carrots with this pumpkin.
And of course, oil. In general, everything should start with good oil.
2 cups lentils means 2 tablespoons of vegetable oil.
Chop the onion. It is not necessary to cut it too finely here,
because the soup will still end up as a puree soup.
Cut the pumpkin into cubes.
Remove the seeds with an ordinary spoon.
The smell of onions, we'll see. Oh good bow.
We fry it this time not to red and not even to golden.
I add a little bit of turmeric.
I know that not all people in Turkey add it,
but I always cook a little in my own way.
And I understand very well that if some food contains fried onions,
then it is better to add turmeric there.
In addition to turmeric for 2 onions, 2 tablespoons of ordinary flour.
Often people ask me:
"How many minutes to do that, how many minutes to do this?"
Don't cook in the kitchen with a stopwatch.
Onions with flour should be fried until the
smell of nuts appears. It's so easy.
If we were cooking not with pumpkin, but with carrots,
then maybe it would be worth cutting a little smaller,
but for a soft and pliable pumpkin, it will do.
I know that some cooks in Turkey add pepper and spices as early as the finish.
I believe that this is not entirely correct.
It would be better to pour in half a teaspoon of cumin now.
And it is also better to pour half a teaspoon of pepper right now so
that these spices are dipped into the oil.
Oh, what a smell immediately went.
And since this smell is good, you need to add a little tomato paste.
I think about half a tablespoon is sufficient.
It is possible that in Turkey the chefs would have put more,
but I don't like it when the food is too sour.
In Turkey, they sell a special pasta.
It is tomato paste that is mixed with pepper paste.
We don't have one. So what, I'll put in a teaspoon of adjika.
What do you think, it will turn out not the same?
But onions, carrots or pumpkin, spices, these are not the main products.
The soup is called "lentil".
Therefore, the main product in this soup is precisely lentils.
But any, even the cleanest, lentils,
despite the fact that there is not a speck here, still need to be washed.
Here they are, two glasses of perfectly washed lentils. We pour in.
Some, as soon as they poured in lentils, they immediately pour in water.
And I prefer to fry it a little.
Now there are exactly 2 liters of water, you won't get confused.
Of course, instead of water, you could take either mutton broth
or beef broth, but you can also cook in water.
It will be a little easier. You could say summer soup.
The soup starts to boil and the foam rises.
Many people think that since this is a puree soup,
then why, in fact, remove the foam.
No, you have to shoot. We cook for ourselves.
Now you can turn down the heat and cover with a lid.
Let it simmer for 10-15 minutes. I don't think you need 20.
These lentils are good and will be ready quickly.
Come on. So he's ready, listen.
I told you that 15 minutes, 10 minutes have passed and the lentils are ready.
Boiled up, take a look.
Now you need a blender. Now you can't do without a blender.
We turn our soup into a puree soup.
That's all, once, and you're done. I forgot to tell you
that puree soups must be tried after
they have already been mashed, that is, almost ready-made.
Salt was not put in, it is necessary to add salt.
The hotness is good, the aroma is good about the cumin ,
but I would add a little sourness.
Some cooks add vinegar. I don't like this idea.
Anyway, this soup is then served with a slice of lemon.
This is how it should be, so it is accepted.
So why not immediately season it with lemon juice?
We added half, tried it, added a little more if necessary,
because in the puree soup, if you add something extra now,
then you can't remove it.
You don't even have to try, I know in advance what will be good.
But if anyone has tried such a soup in any Turkish cafes or restaurants,
they have seen that this soup is decorated with drops of something red.
Do you know what it is? Common pepper.
Maybe a mixture of paprika and hot pepper.
A little oil, here are literally 1.5 tablespoons.
And this oil needs to be heated very well.
This is a typical Turkish trick.
Now I take some paprika, I take some adjika
and fry them together. Those spices, those ingredients, the
taste of which the Turks want to highlight,
are added last.
And they are not added directly to the pan, but to the heated oil.
And then the soup is poured over with this oil.
Maybe some of you haven't seen it,
but last year I showed a great Turkish yoghurt soup.
You watch it. It is seasoned in the same way, only with mint.
That's all, the seasoning is ready. Let's pour it into a gravy boat.
You try adding garlic to borscht through butter.
It remains to cut a slice of lemon for each eater.
And perhaps you can serve.
See which tablecloth is Turkish,
embroidered with the symbols of Turkey - tulips.
This is a tureen, and these are kosushki for each person separately.
Not a single repetitive one.
People don't sit down at the table without greens and bread in Turkey.
I made the bread in the form of toast.
And the seasonings that go with the soup,
pepper and lemon wedge for every eater.
Someone, perhaps, will get two.
Look at the ladle.
Wouldn't that taste better? Of course it will be.
Great soup. Moderately thick, rich, aromatic.
Everything I like. Let it be on the table in reserve.
Well, now it is already in portioned mows.
A few drops of pepper with oil.
And so, if for myself, then I will definitely season with lemon.
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And now I want to tell you: hoş geldin - welcome.
afiyet olsun - bon appetit!