Ingredients with Measurements:
- 1 pound ground beef
- 2 medium zucchinis, grated
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups beef broth
- 1/2 cup bulgur wheat
- 1/4 cup chopped fresh parsley
- 1 lemon, juiced
Special equipment needed:
- Large pot
- Grater
Step-by-step instructions:
1. In a large pot, brown the ground beef over medium-high heat until fully cooked.
2. Add the chopped onion and minced garlic to the pot and cook until the onion is translucent.
3. Add the grated zucchini, tomato paste, paprika, cumin, salt, and black pepper to the pot. Stir well to combine.
4. Pour in the beef broth and bring the mixture to a boil.
5. Reduce the heat to low and add the bulgur wheat to the pot. Cover and simmer for 20-25 minutes, or until the bulgur is tender.
6. Stir in the chopped parsley and lemon juice.
7. Serve hot with additional lemon wedges for squeezing over the top.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
Medium-high heat for browning the beef, then low heat for simmering the soup.
Serving size:
4-6 servings
Nutritional information:
Calories: 289
Fat: 14g
Carbohydrates: 18g
Protein: 22g
Fiber: 4g
Sodium: 1,200mg
Substitutions for ingredients:
- Ground lamb or turkey can be used instead of beef.
- Quinoa or rice can be used instead of bulgur wheat.
- Fresh cilantro or mint can be used instead of parsley.
Variations:
- Add diced potatoes or carrots to the soup for extra vegetables.
- Use vegetable broth instead of beef broth for a vegetarian version.
- Top the soup with crumbled feta cheese or a dollop of plain yogurt.
Tips and tricks:
- Grate the zucchini using the large holes on a box grater for the best texture.
- Use a lean ground beef to reduce the fat content of the soup.
- Adjust the seasoning to taste, adding more salt or pepper as needed.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot on the stove over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in individual bowls, garnished with a sprig of fresh parsley or cilantro.
Garnishes:
- Lemon wedges
- Crumbled feta cheese
- Plain yogurt
- Fresh herbs
Pairings:
- Crusty bread or pita bread
- Green salad with a lemon vinaigrette
Suggested side dishes:
- Roasted vegetables
- Grilled chicken or fish
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, simmer it uncovered for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure the ground beef is fully cooked before adding the other ingredients.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
Bir Kocok is a traditional Turkish soup made with ground meat, vegetables, and bulgur wheat. It is often served during the colder months as a hearty and warming meal.
Flavor profiles:
This soup has a savory and slightly spicy flavor, with hints of paprika and cumin. The lemon juice adds a bright and tangy note to the dish.
Serving suggestions:
Serve this soup as a main course with a side salad and some crusty bread for a complete meal.
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Region: Indonesian