8 Techniques to Make Great Soups! After this video you will know how to make soup from everything 🍲

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Soups have a big place in Turkish cuisine, therefore we have different methods for making over 100 soup recipes. You can add different ingredients and have them as your main dish, or you can have a mild soup before your main dish. Using these methods, you’ll be able to create different recipes according to your own taste, isn’t it wonderful? 🤩 You can find the rest of the recipes in the comments 👇🏻 Check out our Etsy Shop: JOIN: SUBSCRIBE: Lentil Soup 2 cups red lentils 8 cups water 1 large onion, roughly chopped 2 tablespoons butter 2 tablespoons flour 1 cup chicken stock 1 heaped teaspoon salt • Rinse the lentils for about two minutes under cold running water to remove any excess dirt and starch. • Place the lentils and onions in a medium sized pot and fill with the water. • Boil for 10-15 minutes until it becomes a thick puree. • Collect the white foam forming on top while boiling. This foam gives the soup a grayish color and makes it harder to digest. • To make the meyane (roux), melt the butter in a pan and add the flour. • Cook for a couple of minutes until it smells like roasted nuts and becomes brown. • Pour in the chicken stock into the pan and whisk constantly. • Add the mixture to the soup and season with the salt. • Lastly, blend the soup with an immersion blender till the texture becomes creamy and smooth. • Your velvety lentil soup is ready, and it is such a good base that you can top with many things and turn the soup into an incredible meal. • For the classical one, top with red pepper flakes and squeeze some lemon. In Cyprus, it is common -and delicious- to add black olives to soup and adding croutons is always a good idea. You can always sprinkle some roasted kadayif instead of croutons. If you want your soup as a main course, top with some meatballs, red beans, and coriander. For a lighter version, salad, croutons, and some sesame seeds would be great! Finally, Bahar’s favorite – yogurt, black pepper, red pepper, olives and parsley. Ezogelin Soup 1 tablespoon butter 2 tablespoons olive oil 1 onion, roughly chopped 1 potato, peeled and roughly chopped 1 carrot, roughly chopped 1 tablespoon tomato paste, use 200 ml tomato puree or passata if you don’t have paste 1 tablespoon red pepper paste , dried pepper would do good as well 1 cup red lentil, washed and rinsed ½ cup chicken stock, skip if you are a vegetarian 1,5 L water, (6 cups) 100 g bulgur, (around ½ cup) medium or coarsely ground are better but all would work great 1 heaped teaspoon salt 1 heaped teaspoon red pepper 1 teaspoon black pepper 3 teaspoons dry mint 1 tablespoon butter • Heat a pressure cooker on high heat. • Melt the butter and olive oil and add the onion, potato, and carrot when the oil is hot. • Add the tomato and pepper paste and sauté for a minute. • Add the lentil and bulgur pour the chicken stock and 1.5 L water. • Close the lid and set the pressure setting to high. When the lid is tight and the pressure is enough to cook, place the pressure cooker on a small burner on low heat. Cook for 15 minutes. • If using a regular pot, cook around 20 -25 minutes with lid on until all veggies are softened. • At the end of 15 minutes, turn off the heat and remove the pressure of the pot and open the lid. • After all ingredients are cooked, blend the soup with an immersion blender until it is smooth. • To season, add the salt, red pepper flakes, dry mint and black pepper. • Finally add some butter for a shiny and creamy texture and let it simmer. Yoghurt Soup 150 g rice 1 L water 2 egg yolks 2 cups savory yogurt 2 tablespoons flour 2 tablespoons of butter 1 handful of dried mint 1 teaspoon of salt • Add the rice and water in a large pot and bring to boil. Simmer for 15 minutes until the rice is fully cooked and has fallen apart. • Meanwhile, in a large bowl whisk the yogurt, egg yolks and flour. • Once the rice is cooked, slowly add some rice and water to the yogurt and egg mixture to temper it, with a ladle, whisk well after each addition. • Add the yogurt and egg mixture back into the pot. Stir well, turn the heat on to medium and bring to a low simmer. • Simmer for 15 minutes, stirring occasionally. • In a small pan, melt the butter and sauté dried mint for about 30 seconds. • Add the butter sauce to the simmering soup and stir well. ►SUBSCRIBE ► ►► ►CHECK OUT OUR TURKISH CHANNEL ► ►► ►CHECK OUT OUR TURKISH VIDEOS W/ ENGLISH SUBTITLES ► ►► ►Our Etsy Store for International Shopping: ►Our Amazon Store for UK Shopping: ►Uluslararası Alışişin E: ►To subscribe our Turkish channel: ►Facebook: ►Instagram: .

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  1. Chicken Soup

    850 g chicken carcass, any chicken meat would do great as well

    3 tablespoons olive oil

    1 onion, halved into four

    6 cloves garlic, 4 whole, 2 pureed

    2 pinches salt

    Half teaspoon black peppercorn

    1.5 L hot water

    1 tablespoon butter

    4 handfuls orzo

    1 tablespoon tomato paste

    200 g tomato puree

    Black pepper

    Red pepper flakes

    Salt

    Parsley

    Lemon

    • Heat the olive oil in pressure cooker pot and add the chicken carcass to brown.

    • Sear the carcass and add the onion and 4 garlic cloves.

    • Season with salt and black peppercorn and pour the hot water on it.

    • Close the lid and set the pressure setting to high. When the lid is tight and the pressure is enough to cook, place the pressure cooker on a small burner on low heat. Cook for 12 minutes.

    • At the end of 12 minutes, turn off the heat and remove the pressure of the pot and open the lid.

    • If you don’t have a pressure cooker, boiling the chicken on medium heat for 20 minutes with the lid on would do great as well.

    • Take out the chickens and shred them into strands by using two forks. It is nice to have some chunks as well.

    • Melt the butter and add the chicken shreds back to pot and crisp them nicely.

    • Add the garlic puree and orzo and continue to sauté until orzo gets slightly brown.

    • Add the tomato paste and sauté for a minute.

    • Pour the chicken stock and add the tomato puree to have nice red colour. Cook it for about 10 minutes more.

    • Finally, dish the soup and sprinkle some parsley leaves and drop some lemon juice. Enjoy with loved ones.

    Pumpkin Soup

    300 g pumpkin, 2 handfuls roughly chopped, you can use any vegetable for this soup

    1 carrot, roughly chopped

    1 onion, roughly chopped

    7 cloves of garlic, whole

    1 walnut-sized piece of ginger, grated

    1,5 L hot water, 6 cups

    Parsley

    Red pepper flakes

    200 g canned kidney beans or any beans or peas

    2 handfuls chard or spinach, chopped

    • Heat a medium sized pressure cooker on high heat.

    • Add the pumpkin, carrot, onion, ginger, and water.

    • Close the lid and set the pressure setting to low. When the lid is tight and the pressure is enough to cook, place the pressure cooker on a small burner on low heat. Cook for 8 minutes.

    • If using a regular pot, cook around 30 minutes with lid on until all veggies are softened.

    • At the end of 8 minutes, turn off the heat and remove the pressure of the pot and open the lid.

    • After all ingredients are cooked, blend the soup with an immersion blender until it is smooth.

    • Ladle the soup into bowls sprinkle with red pepper flakes and parsley if desired.

    • If you want, you can make your soup more fulfilling by adding boiled beans or chopped of greens such as chard or spinach.

    Chicken Vegetable Soup with Liaison

    2 carrots, diced

    1 potato, diced

    2 red pepper, diced

    1 onion, halved into four

    3 tablespoons olive oil

    1 chicken breast, diced

    1 L water, 4 cups

    Half teaspoon black peppercorn

    1 teaspoon salt

    1 egg yolk

    4 tablespoons savoury yoghurt

    2 clove of garlic

    2 tablespoons vinegar, lemon juice would be great

    Parsley

    • Heat the olive oil and add the chicken breast to sauté in a pot.

    • Then add the potato, carrot, red pepper, onion and continue to sauté.

    • After all ingredients are browned add the water. Let it boil for 10 minutes.

    • Meanwhile to make the liaison, whisk the egg yolk, yoghurt, garlic and vinegar.

    • Once the vegetables are cooked with a ladle, slowly add some soup to the yogurt and egg mixture to temper it. Whisk well after each addition.

    • Take out the onion and add the yogurt and egg mixture back into the pot. Stir well, turn the heat on to medium and bring to a low simmer.

    • Simmer for 10 minutes, stirring occasionally.

    • Dish the soup and sprinkle some parsley leaves.

    • Enjoy with loved ones!

    Mushroom Soup

    2 tablespoons olive oil

    1 teaspoon butter

    400 g mushroom, sliced

    1 onion, diced

    5 cloves garlic, sliced

    1 L Water, 4 cups, use half milk half water if not using cream

    1 cup brown stock

    100 g cream, 35% fat

    1 teaspoon salt

    1 teaspoon black pepper

    Half teaspoon dried oregano

    1 pinch red pepper flakes

    Parsley, to garnish

    • Heat the olive oil in a large pot on high heat and sauté the mushrooms.

    • Add the onion and garlic and continue to sauté. Spare some mushrooms to garnish.

    • Pour the brown stock and milk before it is hot and cook for 10-15 minutes. Instead of milk you can add cream directly to the soup.

    • Lastly, blend the soup with an immersion blender till the texture becomes creamy and smooth.

    • Dish the soup and sprinkle the mushrooms, red pepper flakes and parsley. Bon a petit!

    Cypriot Tarhana

    3 kg sour yogurt

    1 L of milk, use fresh milk if you can find

    1 kg split or crushed wheat*

    8 cloves of garlic, halved

    1 cup boiled chickpeas

    1 tablespoon of salt

    • Depending on your preference, sour your homemade yoghurt or village yoghurt you bought on the counter for 1 whole day.

    • Then, to get rid of the lumps, put it in a pot and stir with a wooden spoon.

    • Place the pot on the cooker and when it starts to boil, stir it again with the wooden spoon. When it starts to bubble up, add the yarmas slowly and the garlic dividing them in two. Then, add the milk – still slowly – and stir the mixture till it reaches the consistency of sloppy dough. Add in the chickpeas

    • When this cools down, it should have the consistency of dough. Take 2 big handfuls each, put them in fridge bags and place them in the deep freeze.

    Cooking the tarhana

    400 g tarhana, 1 pack

    1 L hot water

    2 tablespoons butter

    ½ bar halloumi, diced

    • Empty a packet of tarhana into a pot with 1 L boiling water in it and cook gently on low heat

    till the tarhana is tender.

    • Then, increase the heat and cook for 35-40 minutes

    the tarhana should have a thick consistency.

    • Meanwhile, melt the butter and add the haloumi to fry nicely. Do not turn the haloumi until it nicely sealed. Otherwise, it can lose it is consistency.

    • When haloumi get crispy and brown it is ready.

    • Add this as you are about the serve so that the butter and halloumi can sizzle and your

    soup will be a treat for the eye, nose and ear!

    * Tarhana is best done with yarma.

    However, if you cannot find it and use whole wheat,, soak the wheat in water a day before cooking. The Next day, after 20 minutes of scalding, put them through food processor.

    According to its consistency, when preparing the meal you may have to use less milk.

  2. Aaa soup … ,it always saves my life … 😄, I'm a surgeon and have very little time to cook … , but once a week I go shopping and put a large pot on stove with veges, herbs and few spices like clove and cardamom and take out a portion and store the rest , and when ever I don't feel like to cook or very tired ..I take out a portion of vegetables and broth and add some lentils and rice and cook …and voila a warm meal 😊 ….

  3. Love this new format! It,s a great way to recycle your old recipes while giving us more ideas to improvise or better plan our meals. Following recipes is a bit overwhelming but once we grasp the basics, we can go by ourselves, inspired by your channel. Keep going! And many thanks!

  4. Great video about soups and summarizing Turkish soup-making techniques 👍🙏 There is also the Green Lentil Soup with Noodles (curiously called Bacakli Corba😂) the technique of which doesn’t fall under any of your categories but nevertheless could become an international vegan (skip the butter) favorite since it’s full of flavor and plant based protein.

  5. ❤❤❤Thank you, that was what I was asking… please, keep Rolling😁🥦🥬🥥🍎🍐🫐🫒🧅🫑🌶🍆🥑🥔🍠🫕🥘🫙it is very interesting, because, your Tyrkish kitchen is so very different from ours and therefore very inspiring, thank you… Namaste & Love, Luna❤❤❤

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