Saed News: Bulgur wheat soup is one of the traditional and old Iranian dishes, made with various recipes. Stay with us for the complete step-by-step tutorial on how to make bulgur wheat soup.
According to Saed News' cooking service, bulgur wheat soup is one of our traditional, authentic, and old soups. The aroma and flavor that bulgur wheat adds to the soup is inherently appealing.
Bulgur wheat – 1 ½ cups
Soup greens – 500g
Chickpeas – ½ cup
Lentils – ½ cup
Kidney beans – ½ cup
Bone broth or meat stock – 4 cups
Fried onions – 4 tablespoons
Fried garlic – 1 tablespoon
Dried mint – 2 tablespoons
Kashk (fermented whey) – ½ cup
Salt and black pepper – as needed
Turmeric and oil – as needed
Step 1:
To make the soup, start by soaking the chickpeas and kidney beans in a bowl of water overnight to ensure they soften and relieve their bloating. Then, drain the chickpeas and kidney beans and place them in a pot.
Step 2:
Add 4 cups of water to the pot and let the chickpeas and beans cook for an hour. After an hour, add the lentils, bulgur wheat, bone broth, and half of the fried onions and garlic to the pot and mix them together.
Step 3:
Let the ingredients cook for another 30 minutes. Once the legumes are fully cooked, chop the soup greens roughly and add them to the pot. Do not cover the pot after adding the greens.
Step 4:
Meanwhile, heat a small pan with some oil and the dried mint. Sauté for 30 seconds to a minute on low heat until the mint becomes slightly darker. Be careful not to overcook the mint, as it can turn bitter.
Step 5:
Add half of the fried mint to the pot and set aside the rest for garnishing. Once the soup greens are fully cooked and the soup has a thick consistency, taste and adjust with salt and spices as needed.
Step 6:
Once the soup has thickened, dilute the kashk with a bit of hot water and add it to the pot. Finally, serve the bulgur wheat soup in a dish and garnish it with fried mint, fried onions, garlic, and kashk to your liking.
