Ingredients with Measurements:
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 2 cups şalgam juice
- 2 cups vegetable broth
- 1 cup diced carrots
- 1 cup diced potatoes
- 1 cup diced celery
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon red pepper flakes
- Salt and pepper to taste
- Fresh parsley for garnish
Special equipment needed:
- Large pot
- Immersion blender or regular blender
Step-by-step instructions:
1. In a large pot, sauté the chopped onion and minced garlic in olive oil until translucent.
2. Add the şalgam juice, vegetable broth, diced carrots, potatoes, and celery to the pot.
3. Add the cumin, paprika, red pepper flakes, salt, and pepper to the pot.
4. Bring the soup to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the vegetables are soft.
5. Using an immersion blender or regular blender, blend the soup until it is smooth and creamy.
6. Serve the soup hot, garnished with fresh parsley.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Simmer on low heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 150
Fat: 4g
Carbohydrates: 27g
Protein: 3g
Fiber: 4g
Substitutions for ingredients:
- Chicken broth can be used instead of vegetable broth.
- Sweet potatoes can be used instead of regular potatoes.
- Fresh thyme or oregano can be used instead of parsley.
Variations:
- Add cooked chicken or tofu for extra protein.
- Add cooked rice or quinoa for a heartier soup.
- Add a dollop of sour cream or Greek yogurt for a creamy finish.
Tips and tricks:
- To make the soup spicier, add more red pepper flakes or a diced jalapeño pepper.
- To make the soup milder, omit the red pepper flakes and use sweet paprika instead of smoked paprika.
- To save time, use pre-chopped vegetables.
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup on the stove over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in a bowl with a slice of crusty bread on the side.
Garnishes:
Garnish the soup with fresh parsley or a dollop of sour cream.
Pairings:
Serve the soup with a side salad or a grilled cheese sandwich.
Suggested side dishes:
- Caesar salad
- Caprese salad
- Grilled cheese sandwich
- Garlic bread
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure to cook the soup to an internal temperature of 165°F to ensure that it is safe to eat.
- Store the soup in the refrigerator within 2 hours of cooking to prevent bacterial growth.
Food history:
Şalgam juice is a traditional Turkish drink made from fermented black carrots, turnips, and beets. It is often served with spicy food as a palate cleanser.
Flavor profiles:
This soup is spicy, savory, and slightly sweet from the şalgam juice.
Serving suggestions:
Serve the soup hot with a slice of crusty bread on the side.
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Region: Turkish