Traditional soup - chorba is popular with many people in Turkey, in Moldova, in the Balkans. The dish is a thick soup, which can include various components (meat, legumes, potatoes, vegetables, eggplants, tomatoes). Prepare and fish chorbu. The name came from the Turkish word corba. Chorba - almost the same as shurpa , in any case, both names originated from the same word, but sound differently in connection with the unequal pronunciation of speakers of different languages. Of course, over time, regional and national characteristics of the traditional preparation of this dish have acquired stable distinctive features.
There are many ways how to cook chorbu. There are many variants of recipes for this soup. Some authors point out that kvass enters the composition of the Moldovan chorbus, but such a statement is erroneous. With kvass, another Moldovan soup is prepared, which is called zama.
Chorba turkish - recipe
Ingredients:
- red lentils - 200 g;
- water (or meat broth, not pork, of course) - 1 l;
- mushrooms (for example, champignons) - 200 g;
- carrots - 1 piece;
- olive oil - 100 ml;
- ripe tomatoes -2 pcs .;
- onions - 1 pc .;
- garlic - 2 cloves;
- salt;
- greens are different (parsley, basil, tarragon, dill).
Preparation
Lentil washed. Cut finely onions and carrots. Shinkoo is not too small mushrooms. Warm up thick-walled sauté pan, pour oil, put onions and carrots. Lightly wesser, add the mushrooms and fry all together for about 5 minutes. We fall asleep lentils, pour water or filtered broth. After boiling, cook under a lid on a slow fire for about 15-20 minutes. At this time, we blanch the tomatoes with boiling water. Remove the peel and chop it with a knife finely. Add to the soup with paprika, ground black pepper and other dry spices. Slightly greasy. Beat in a blender. We poured into soup cups, add the crushed garlic and crushed greenery.
Such soup can be served with croutons , lavash or flat cakes.