Bulgur soup recipes. Bulgur and chicken soup is a delicious recipe. Bulgur soup from Yelli

Many tasty and healthy first courses are prepared with chicken meat. Today I offer a recipe for a wonderful chicken and bulgur soup. Bulgur grains appeared on store shelves relatively recently and, thanks to their excellent taste, are becoming increasingly popular. So, let's start preparing a delicious and healthy soup for our loved ones.

Ingredients

To prepare bulgur soup you will need:

2 liters of water;

1 carrot;

1 onion;

0.5 kg of chicken (it’s better to take homemade chicken);

100 g bulgur;
2-3 potatoes;
ground black pepper, salt - to taste;
greenery.

Cooking steps

Pour well-washed chicken meat with water and put on fire. After the water boils, foam forms on the surface, which needs to be removed. Add salt to the water, reduce the heat and leave the broth to simmer until the meat is cooked (homemade chicken takes longer to cook, store-bought chicken cooks faster). When the chicken is cooked, remove it, separate it from the bones and return the meat to the broth.

Peel the potatoes, wash them, cut them into medium cubes, and place them in a saucepan with chicken broth and meat.

Cut the peeled carrots into cubes.

Also cut the onions into cubes and add them to the potato soup along with the carrots.

When the vegetables are almost ready, add bulgur to the soup and cook for 5-7 minutes.

At the very end, add chopped herbs, salt and pepper to taste, bring the soup to a boil and remove from heat.

Ingredients

Fill the pan with the washed legs with cold water. Bring to a boil over high heat, then reduce the heat to low, add salt to taste (do not skimp on the salt), add the unpeeled (!) washed onion and cover with a lid.
After 30 minutes, catch the onion and add the diced carrots. After another 5 minutes, add peeled and chopped potatoes and try to see if there is enough salt. If not, add more salt. Leave for 10 - 15 minutes.
Then add vermicelli to the pan and simmer for 15 minutes. After this, we personally add seasoning and spices. Let the soup soak in the spices for 5 minutes and turn it off. Let the soup sit for 7 - 10 minutes.
You can sprinkle the greens immediately after turning off or directly onto the plate. If you don’t have fresh, you can add dried 5 minutes before it’s ready. To go with the soup, boil a hard-boiled egg, cut it in half and place it in a plate. You can also add croutons to the soup.

Cooking method

Wash the chicken well and fill it with water. Put the pan on the fire. When the water boils, cook the chicken for about five minutes. Drain the first broth, pour two liters of water over the meat and continue cooking until done. While the chicken is cooking, boil the bulgur for 15 - 20 minutes.
Salt the prepared broth to taste. Taking the meat out of the broth, cut it into pieces. We peel the onions and carrots, finely chop the onions, and grate the carrots. Fry vegetables in butter for 3 - 5 minutes.
Place the boiled bulgur, cooked chicken and fried vegetables into a saucepan with broth. Peel the potatoes and cut them into cubes, also add them to the soup and cook until the potatoes are ready.
At the end of cooking, add finely chopped garlic and bay leaf.
Before serving, sprinkle the finished soup with herbs.

Bon appetit!

Since ancient times, oriental cuisine has been famous for its incredibly tasty, interesting dishes with the amazing aroma of their spices. It’s not for nothing that they say that the East is a delicate matter. Today we will plunge into the world of Turkish cuisine, reveal all the secrets of preparing Turkish bulgur soup and tell you a lot of interesting things about this dish. Oriental cuisine is loved in every corner of the planet not only for its enchanting aromas and fantastic tastes, but also for the interesting stories behind the creation of recipes for many dishes.

The history of Turkish bulgur soup

In the homeland of this soup it is called “Ezo chorbasi”, which is translated into Russian as “Bride’s Soup”. The history of Turkish soup with bulgur and lentils goes back decades. According to ancient Turkish customs, every bride should prepare this soup right before the wedding. This is like a kind of ritual to attract happiness in family life. The recipe for this Turkish bulgur soup was created by a Turkish girl, Ezo, in the early 1900s. Her parents married her to an unloved guy, and after being married to him for one year, she couldn’t stand it and ran away to her father’s house. A few years later she remarried to a distant Syrian relative. But even in this marriage she was unhappy, because her mother-in-law disliked her. Ezo, being away from her homeland, she really missed her family. Therefore, I cooked this thick and rich soup, remembering my parents and my father’s house.

What is bulgur?

Many of us don’t even know what kind of cereal this is - bulgur? Some people mistakenly believe that it is couscous or crushed unparboiled wheat. In fact, this is an independent type of cereal, with its own advantages and useful microelements. Bulgur is a cereal incredibly rich in fatty acids, beta-carotene, saccharides and vitamins B, K, E and PP. Thanks to its excellent absorption by the body, it improves the condition of the skin and hair, and also significantly helps strengthen the nervous system. In most eastern countries, bulgur is used instead of pearl barley and rice, because although it expands three times when cooked, it remains crumbly without turning into porridge. That is why it is used when cooking soup or as an independent side dish.

Ingredients for Turkish Bulgur Soup

In order for your soup to be very tasty and aromatic, it is very important to use only fresh and high-quality products. To prepare Turkish bulgur and lentil soup you will need:

3 liters of vegetable or meat broth;
150 grams of bulgur;
150 grams of lentils, it is best to use the red variety;
onions - one piece;
50 grams of ground paprika;
10 grams of dried mint;
2 tomatoes or two tablespoons of tomato paste;
60 milliliters of vegetable oil;
black pepper.

Step-by-step description of making soup

The recipe for Turkish bulgur soup is quite simple and does not require special skills to prepare it. To begin, pour cold broth into a saucepan, add washed lentils, bulgur, peppercorns, paprika and bring to a boil. It is not necessary to wash the bulgur. Cook lentils and cereals with spices over low heat and with the lid closed. The next step is to prepare the frying. To do this, peeled onions must be finely chopped and fried in vegetable oil. Add tomato paste or tomatoes, peeled and cut into small cubes, to the onion. To make peeling the tomato easier, simply scald it with boiling water. Simmer the onions and tomatoes for a few minutes and fry them with the lentils and bulgur. Don't forget to add salt and season the soup with dried mint. Cover the pan tightly and simmer the soup over low heat until the bulgur and lentils are cooked. Garnish the prepared soup with fresh herbs.

Benefits of soup

Due to its relatively high calorie content, Turkish bulgur soup is unlikely to become the basis of dietary nutrition. After all, the calorie content of bulgur grain itself is three hundred and forty kilocalories. If you want to at least slightly reduce the overall calorie content of the dish, then replace the meat broth with vegetable broth and instead of frying, use just fresh vegetables. The main advantage of this soup is a large amount of easily digestible nutrients and valuable microelements. In addition to the incredibly healthy bulgur, the basis of the soup is red lentils, which have long been loved by the Turks. Since they are rich in protein and iron, lentils are great for those who suffer from anemia. And thanks to the tomatoes and onions included in the soup, it is also rich in fiber, which is good for the digestive tract.

You should not leave the cooked soup until the next day, since lentils and bulgur very much absorb all the broth, so the next morning you will simply end up with a dish that looks like porridge with vegetables. Turkish bulgur soup should be eaten freshly prepared, hot. Therefore, you should not cook a lot at once; it is best to calculate the required number of servings in advance. In this case, you and your guests can enjoy this fantastically delicious dish!

To give the dish a special piquancy, you can add a pinch of turmeric. It will not only saturate the dish with essential oils, but will also give the soup a pleasant color and interesting taste.

The best fresh herb for Turkish bulgur soup is cilantro, which adds its own flavor and makes the dish even more original and tasty.

Ready-made soup mixes

Today, there are a number of manufacturers that help make the cooking process easier. After all, living in a big city, it is sometimes so difficult to find the time and energy after a long hard day at work to simply prepare a delicious lunch or dinner. Ready-made mixtures consisting of vegetables, cereals and spices will come to the rescue. For example, the Yarmarka company, which produces environmentally friendly food products, recently included this soup recipe in its production of semi-finished food products. A special advantage of this product is its completely natural composition without preservatives, monosodium glutamate and genetically modified ingredients. And thanks to the transparent packaging, you can see for yourself that the selected ingredients are pure and free of foreign impurities. The colorful label indicates not only the composition, but also the method of preparing the soup.

But it’s not only the Yarmarka company that produces this soup. There is a much more famous brand - Yelli, which managed to accurately replicate the taste and aroma of this original soup. The next section will discuss exactly this.

Bulgur soup from Yelli

If you decide to diversify your daily menu with this Turkish soup, then you probably asked the question: “How to prepare Turkish soup with Yelli bulgur?” It's actually incredibly simple! All you need is a package of dry ingredients, salt and broth or water. One package weighing 250 grams requires 2 liters of water or broth. If you want to get a thicker dish, then one and a half liters of liquid will be enough. Bring your broth to a boil and empty the contents of the bag. Cook with the lid tightly closed for twenty-five minutes. It is very important to cook the soup over low heat, because this is how the soup will turn out tender, tasty and beautiful, and the ingredients will not boil too much. At the very end of cooking, lightly salt the soup and serve with fresh herbs. Bon Appetit!

What is the secret to making bulgur soup? Is it difficult to cook? Not at all! But you need to know all the nuances and observe the main subtleties. Learn simple recipes for healthy first courses made from bulgur and master the technique of preparing them.
Recipe contents:

Bulgur soup is the first dish that came to us from the Mediterranean countries, the Middle East and the Balkans. In these territories, cereals have been produced for more than 4,000 years. At the same time, production technology in each country remains unchanged to this day. Bulgur is obtained from durum wheat, which is subjected to heat treatment, then dried in the sun, and then the bran is removed from the wheat. The grains are ground to the desired size.

Bulgur has many advantages. Cereals contain almost the entire chemical composition: vitamins PP, E, K, group B, beta-carotene, saccharides, fatty acids, fiber... Millet is perfectly absorbed by the body, has a positive effect on the skin and hair, restores metabolism and strengthens the nervous system . In eastern countries they replace pearl barley and rice. When cooked, the volume of grains triples, but they do not boil to a mushy consistency, which makes bulgur indispensable for side dishes and soups.

As written above, bulgur is a grain with a centuries-old history. Traditionally, it is used in dishes of Mediterranean, Indian, Oriental, Armenian, Chinese and Azerbaijani cuisines. After heat treatment with water and drying, the grains are shelled, crushed and sorted by degree of grinding.

Small fraction. Used as an additive in baking bread, muffins, pies and cookies. The baked goods acquire a nutty taste and a slight crunch.
Middle faction. Suitable for side dishes, porridges and thick soups. Also used for appetizers and desserts.
Large faction. It is used for pilaf and is not inferior in taste to classic rice. Perfectly replaces couscous and pearl barley, without boiling to a mushy state.

In order to cook bulgur, you should know some features.

The grain is not washed or soaked.
Before cooking, the cereal is fried in oil (butter or olive) for a pleasant aroma and nutty taste.
For cooking, use a pan with a thick bottom and walls. A good option is a cauldron and wok. The cereal languishes in them and does not boil.
The proportions of water and cereal are 1:2. Ideal ratio for viscous porridge.
When cooked, the grain increases in size by 3 times. Therefore, you need to take dishes of the appropriate size.
Bulgur does not combine with tomato paste, dried fruits, paprika and tarragon. It is not recommended to use it with beets and cabbage. There are also no recipes with eggs.

The product is prepared in several ways. Traditional - bulgur is poured with 2 parts of boiling water and wrapped tightly for 40-50 minutes. The cereal is also steamed in a thermos. Bulgur turns out delicious even in the microwave. You need to cook it at maximum power for 2-3 minutes, then leave it under a closed lid for 12-15 minutes. You can also cook grain in a slow cooker. To do this, select the “Buckwheat” mode. However, gourmets choose a long cooking method. Millet is fried in the “Baking” mode, salt and spices are added, boiling water is poured in and cooked in the “Stewing” mode for 20 minutes. Then leave the porridge on “Heating” for 7-9 minutes.

Not a single wedding celebration is complete without traditional Turkish soup. The dish is shrouded in legends and sacred folk traditions are associated with it. This dish is also called “bride’s soup.”

Calorie content per 100 g - 44.5 kcal.
Number of servings - 7
Cooking time - 30 minutes

Ingredients:

Bulgur - 120 g
Water - 1.5 l
Red lentils - 100 g
Turmeric - 1 tsp.
Onion - 1 pc.
Vegetable oil - 0.5 tbsp.
Tomato - 2 pcs.
Salt (to taste) - 4 g
Parsley - 20 g

Step-by-step preparation:

Pour water into a saucepan, add the washed lentils and boil.
Add the bulgur, boil again and continue cooking over low heat.
Finely chop the onion, saute for 2 minutes in vegetable oil and add to the soup.
Pour the tomato into the pan and simmer for 3 minutes.
Salt the soup and add turmeric.
Cover the dish with a lid and cook until the bulgur and lentils are soft.
Sprinkle the finished first course with herbs.

For many, bulgur is a new culinary favorite! Since cereals are not inferior to buckwheat and rice in terms of the content of useful chemical compounds, bulgur can be an excellent alternative to the usual ingredients. Chicken bulgur soup is an excellent hearty lunch dish for the whole family.

Ingredients:

Bulgur - 100 g
Legs - 2 pcs.
Carrots - 2 pcs.
Onion - 1 pc.
Potatoes - 2 pcs.
Water - 2 l
Garlic - 1-2 cloves
Bay leaf - 2 pcs.
Greens - a couple of sprigs
Salt - 1 tsp. or to taste

Step-by-step preparation:

Fill the washed leg with water, place it on the stove and boil. After boiling, cook the chicken for 5-7 minutes and drain the first broth. Pour 2 liters of water over the chicken again, add salt to taste and cook the meat until cooked.
Remove the chicken from the broth and cut into pieces.
Cook the bulgur according to the instructions on the package. It usually cooks for 15-20 minutes.
Peel, rinse and chop the onion.
Grate the peeled and washed carrots.
Fry the onions and carrots in butter for 3-5 minutes.
Peel the potatoes and cut into pieces.
Place boiled bulgur, chopped meat and fried vegetables in a saucepan with chicken broth.
Pour water over all ingredients, adjusting the thickness of the soup to taste. Add salt and cook the soup until the potatoes are tender, about 10 minutes.
5 minutes before readiness, add bay leaf, pressed garlic and chopped herbs.

There are many options for mushroom soups. They all differ from each other in the composition of ingredients and method of preparation. Soup with mushrooms and bulgur - it turns out no worse than other options. Nutritious, tasty, satisfying.

Ingredients:

Champignons - 800 g
Carrots - 1 pc.
Onion - 1 pc.
Potatoes - 3 pcs.
Bulgur - 100 g
Vegetable oil - for frying
Greens - a bunch
Ground black pepper - a pinch
Salt - to taste

Step-by-step preparation:

Wash the champignons, cut into pieces and fry in a frying pan in vegetable oil.
Peel the potatoes, onions and carrots, cut into cubes and fry in the same way.
Boil the bulgur for 10 minutes.
Place all the ingredients in the pan: boiled bulgur, fried champignons, potatoes, onions and carrots. Fill everything with drinking water, season with salt and pepper and cook for 15 minutes.
When serving, add finely chopped herbs to each plate.

Soups with cereals are healthy, very filling and tasty. These dishes are also notable for their quick preparation. First courses with bulgur are especially tasty. This crop is wheat cereal, but a little different from what we are used to seeing here. Bulgur is steamed and crushed, its shells are removed, and dried, so it cooks relatively quickly, especially in soups. There is not a single hint of festivity in bulgur soup; it is a completely everyday dish that allows you to be content with small and tasty things. If you have not prepared dishes with such grains before, then you will be interested to know that bulgur cooks in about 15-20 minutes.

Ingredients to prepare bulgur soup:

water – 2 l
potatoes – 350 g
chicken fillet – 150-200 g
onion – 0.5 pcs.
carrots – 0.5 pcs.
bulgur cereal – 4 tbsp. l.
spices, salt - to taste
vegetable oil – 10 ml

Recipe bulgur soup:

Potatoes, bulgur and chicken fillet are cooked approximately the same time (about 15-20 minutes), so all these ingredients are added to the soup almost simultaneously. Place pieces of chicken meat into boiling water, then peeled and chopped potatoes.

Next, add the washed bulgur to the soup.

Other vegetables are added to the soup not raw, but sautéed, meaning fry coarsely chopped onion and carrot slices in oil for about 1-1.5 minutes.

Add vegetables with butter to the soup after the bulgur. Salt and spices can be added after all the ingredients have already been added to the soup.

In total, the bulgur soup will cook for 30-35 minutes. At the very end, you can add fresh dill or other herbs to the dish.

This bulgur soup brings out all its flavor when warm and hot. You can offer it with a spoon of butter or with toast, Borodino bread, green onions, etc. If your family often wrinkles their nose when they are offered soups with cereals, then this time the taste of the soup will pleasantly surprise them.

Bon appetit!