Soup with bulgur and smoked ribs

Turkish cuisine continues to surprise and delight food lovers with its diversity. The famous bulgur won many hearts and was liked by even the pickiest eaters – cooks. It is with pleasure that I present to you a chic first course – soup with bulgur and smoked ribs.

Ingredients for cooking soup with bulgur and smoked ribs:

1. Smoked beef ribs – 5-8 pieces
2. Bulgur – 100-120 grams
3. Passat sauce – 250 grams
4. Potatoes – 3-4 pieces
5. Onion – 1 piece
6. Carrot – 1 piece
7. Olive oil – 80-100 ml
8. Salt – to taste
9. Ground black pepper – to taste
10. Pure distilled water – 1.5 – 2 liters

Inventory:

1. Plate
2. A deep enamel pot with a thick bottom and lid
3. Tablespoon
4. Knife
5. Cutting board – 2 pieces
6. Paper kitchen towels
7. A large grater
8. A large measuring glass for water
9. Deep bowl
10. Ladle
11. Deep plate – 5 pieces

Cooking soup with bulgur and smoked ribs.

Step 1: prepare bulgur

Bulgur, the eighth wonder of the world! In fact, it is ordinary wheat groats that have been steamed, dried, dehusked and ground. But it tastes much nicer and tastier than the wheat porridge we are all familiar with.

Let’s start, turn on the stove to a strong level and put a deep aluminum pan with a thick bottom on it. Pour olive oil into it, heat it and screw the stove to the lowest level.

Place pre-cleaned dry bulgur in the hot fat and fry it while it is running 5-10 minutes intensively stirring the cereal with a tablespoon so that it does not burn and does not stick to the bottom of the pan. When frying, bulgur should be covered with oil, but not floating in it, so do not overdo it with fat. The fried groats will swell and absorb most of the oil, which will enhance its taste and make the dish even more appetizing.

Step 2: prepare onions, carrots and smoked ribs

While the bulgur is frying, peel the carrot and onion from the skin with a knife, wash the vegetables under running water and wipe off the excess liquid with paper kitchen towels. Put the onion on a cutting board and cut it into a medium cube with an approximate size 1 by 1 centimeter, you can have less or a little more. Grate the carrot on a coarse grater. Leave the vegetables on the cutting board.

Wash the smoked ribs under running warm water, clean the oily places with a knife, if there are any, put them on a clean board and cut the meat from the ribs. Cut it so that a little bit of delicious smoked meat remains on the ribs themselves.

Step 3: combine the ingredients

In a pan with bulgur fried in fat, add onions, carrots and ribs with pieces of meat. Then pour in the Passato sauce – a typical Italian sauce made from fried onions, blanched tomatoes without skin, basil and spices. Mix the ingredients with a tablespoon. Keep the stove on low, vigorously stirring the ingredients in the pan with a tablespoon. Simmer the soup ingredients for approx 8-10 minutes, the ingredients did not burn.

Then pour clean distilled water, mix the whole mass with a tablespoon and add salt and ground black pepper to taste, not forgetting that the pasta and ribs are already salty. Cover the pan with a lid so that there is a small gap through which the steam will escape.

Step 4: add potatoes and cook the soup

Bring the half-finished soup to a boil on the stove, turned on at the lowest level. Cook bulgur with vegetables and smoked ribs 10-15 minutes after boiling. While the mass in the pan begins to slowly bubble, take a potato, peel it, wash it under running water, put it on a cutting board and cut it into cubes with an approximate diameter 1.5 by 1.5 centimeters, you can have more or less as you like. Put the sliced ​​potatoes in a deep bowl and pour running water so that it is completely covered. After the soup boiled, the bulgur swelled even more and was almost ready. Remove the lid from the pot, drain the water from the bowl and throw the potatoes into the pot with all the ingredients.

Turn on the stove to a medium level and cover the pan with a lid. Cook the soup until it is completely cooked, approx 20-25 minutes, depending on the cut of the potato.

Remove the pot with the finished soup from the stove, let it infuse 5-10 minutes and pour into deep plates using a ladle.

Step 5: serve soup with bulgur and smoked ribs

Soup with bulgur and smoked ribs is served hot, and a bread box with sliced ​​corn bread is placed next to it. This type of soup does not need any additives. But sometimes it is served with sour cream or sprinkled with chopped dill, parsley and cilantro. Refined and very tasty!

Bon appetit!

Advice:

– This type of soup can be cooked with any smoked ribs, such as lamb, beef or pork. Also, this soup turns out to be very aromatic and tasty with the addition of smoked brisket, chicken wings, smoked pigeons or smoked turkey.

– To prepare this type of soup, it is not necessary to take ribs, you can take any smoked meat without bones.

– In this type of soup, you can put any spices you like for soups and meat, for example, hyssop, curry, chervil, coriander, cardamom, bay leaf, marjoram and many others.

– The passat pasta can be replaced with regular vegetables ground in a blender, such as blanched tomatoes without skins, onions fried in vegetable oil and fresh basil, a perfect substitute. Or instead of pasta, you can put regular tomato paste.