Post by shutterbug187 on Jan 14, 2005 20:40:57 GMT -5
BEEF & BULGUR SOUP
yields 8 cups
1 lb of sirloin cut into small dice
1 TBS canola oil
1 TBS butter
1 onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
2 green bell peppers finely chopped
5-6 cloves garlic, finely chopped
2 TBS tomato paste
1 tsp paprika
2 tsp ground cumin
1 tsp dried mint, sieved to a powder
2 tsp dried oregano, sieved to a powder
8 cups beef broth, preferably homemade
1 1⁄2 cups coarse bulgur
salt & pepper to taste
a little plain yogurt or sour cream to serve
1. In a soup pot on medium high heat, heat oil and butter until butter starts to brown.
2. Add beef and cook until browned on one side.
3. Add the vegetables and spices and cook until they soften, about 10 minutes.
4. Add tomato paste, broth and bulghur and season to taste. Simmer gently for 15 minutes until bulghur is cooked.
5. Season again and top with yogurt or sour cream.
© Ana Sortun
yields 8 cups
1 lb of sirloin cut into small dice
1 TBS canola oil
1 TBS butter
1 onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
2 green bell peppers finely chopped
5-6 cloves garlic, finely chopped
2 TBS tomato paste
1 tsp paprika
2 tsp ground cumin
1 tsp dried mint, sieved to a powder
2 tsp dried oregano, sieved to a powder
8 cups beef broth, preferably homemade
1 1⁄2 cups coarse bulgur
salt & pepper to taste
a little plain yogurt or sour cream to serve
1. In a soup pot on medium high heat, heat oil and butter until butter starts to brown.
2. Add beef and cook until browned on one side.
3. Add the vegetables and spices and cook until they soften, about 10 minutes.
4. Add tomato paste, broth and bulghur and season to taste. Simmer gently for 15 minutes until bulghur is cooked.
5. Season again and top with yogurt or sour cream.
© Ana Sortun
