Şorbeya savarê — Bulgur Soup with Tomato

⏱ 40 min · 🍽️ 4 Servings · 🧂 14 Ingredients

Ingredients

  • 1 piece onion
  • 1 piece carrot
  • 2 piece tomatoes
  • 3 tbsp olive oil
  • 1 tbsp red pepper paste (Turkish Biber salçası; mild or hot)
  • 1 tbsp tomato paste
  • 120 g medium-coarse bulgur
  • 1.3 l vegetable broth or water
  • 1 tsp dried mint
  • 0.5 tsp red pepper flakes (Pul Biber)
  • salt to taste
  • black pepper to taste
  • 0.5 bunch flat-leaf parsley
  • 1 piece lemon

Instructions

  1. Peel and finely dice the onion and carrot. Wash the tomatoes, cut out the stem ends and dice the tomatoes small.
  2. Heat the olive oil in a pot and fry the onion and carrot over a medium heat until soft and the onion is translucent.
  3. Add the red pepper paste and tomato paste and toast briefly, stirring, until fragrant and the oil turns red. Add the tomatoes and cook briefly until they break down.
  4. Briefly rinse the bulgur in a sieve, add it to the pot and cook for a minute, stirring. Pour in the broth or water, add the mint, pepper flakes, salt and pepper and bring to the boil.
  5. Simmer the soup partly covered over a low heat until the bulgur is soft; stir now and then.
  6. Meanwhile, wash the parsley, shake it dry and chop finely; cut the lemon into wedges.
  7. Adjust the seasoning of the soup, sprinkle with the parsley and serve hot in bowls with the lemon wedges.
  8. Tip: A handful of red lentils added to the pot with the bulgur makes the soup even creamier. Because the bulgur keeps swelling as it stands, the soup thickens and should be thinned with a little hot water when reheated. Covered, it keeps for two days in the fridge.
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Şorbeya savarê — Bulgur Soup with Tomato – Recipe and image AI-created, editorially reviewed
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Şorbeya savarê — Bulgur Soup with Tomato

A Kurdish classic served in every Kurdish region: the quick everyday soup of bulgur, tomatoes and red pepper paste that is ready in half an hour. In Turkish it is called Bulgur çorbası. Onion and carrot in olive oil, toasted red pepper and tomato paste and fresh tomatoes give the soup a deep red colour, the bulgur grains make it creamy and filling, and mint, parsley and lemon keep it fresh.

⏱

Cook time

40 min

🍽️

Servings

4

🧂

Ingredients

14

View Original ↗

Nutrition

per serving

234 kcal

Calories

5 g

Protein

10 g

Fat

29 g

Carbs

Ingredients

For 4 servings

Estimated cost~€3.45 · ~€0.85/serving
  • 🛒
  • 🛒

Instructions

  1. 1

    Peel and finely dice the onion and carrot. Wash the tomatoes, cut out the stem ends and dice the tomatoes small.

  2. 2

    Heat the olive oil in a pot and fry the onion and carrot over a medium heat until soft and the onion is translucent.

  3. 3

    Add the red pepper paste and tomato paste and toast briefly, stirring, until fragrant and the oil turns red. Add the tomatoes and cook briefly until they break down.

  4. 4

    Briefly rinse the bulgur in a sieve, add it to the pot and cook for a minute, stirring. Pour in the broth or water, add the mint, pepper flakes, salt and pepper and bring to the boil.

  5. 5

    Simmer the soup partly covered over a low heat until the bulgur is soft; stir now and then.

  6. 6

    Meanwhile, wash the parsley, shake it dry and chop finely; cut the lemon into wedges.

  7. 7

    Adjust the seasoning of the soup, sprinkle with the parsley and serve hot in bowls with the lemon wedges.

  8. 8

    Tip: A handful of red lentils added to the pot with the bulgur makes the soup even creamier. Because the bulgur keeps swelling as it stands, the soup thickens and should be thinned with a little hot water when reheated. Covered, it keeps for two days in the fridge.

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