Make Turkish Vegetable Soup (Sebzeli Çorba)
Recipe Name: Turkish Vegetable Soup (Sebzeli Çorba)
Ingredients:
- 1 medium beetroot (Pancar)
- 1 green bell pepper (Yeşil biber)
- 2 tomatoes (Domates)
- 1 tablespoon tomato paste (Salça)
- 1 zucchini (Kabak)
- 1/4 cup orzo pasta (Şehriye)
- 1/2 cup red lentils (Kırmızı mercimek)
- 2 potatoes (Patates)
- 1 onion (Soğan)
- 1/4 cup rice (Pirinç)
- 2 tablespoons flour (Un)
- Mixed spices (Baharat) of your choice (such as cumin, paprika, black pepper, and red pepper flakes)
Instructions:
1. Peel and chop all the vegetables (beetroot, green bell pepper, tomatoes, zucchini, potatoes, onion) into small pieces.
2. In a large pot, heat some oil and sauté the chopped onion until translucent.
3. Add the chopped vegetables and stir for a few minutes.
4. Add the red lentils, orzo pasta, rice, and tomato paste to the pot. Stir well.
5. Pour enough water to cover all the ingredients in the pot. Bring to a boil.
6. Lower the heat and let the soup simmer until the vegetables are tender, stirring occasionally.
7. In a separate small pan, make a roux by mixing flour with some oil until it forms a paste. Add this to the soup to thicken it.
8. Season the soup with your choice of mixed spices and salt to taste.
9. Let the soup simmer for a few more minutes before serving hot.
Enjoy your delicious Turkish Vegetable Soup!