Tomato and Bulghur Soup

It was kind of chilly, and I wanted soup. Plus, I wanted to use some of the bulghur I have for something other than tabouleh or mujadarra. It's a pretty easy recipe, taking about an hour to make (and most of that is just letting it sit there while you wander off and get the laundry done). It's also got a clean, fresh taste with just a hint of spice. Hope you enjoy!

1 tablespoon each: butter (I used samneh here, but whatever), olive oil
1/4 onion, sliced
1/2 teaspoon salt
splash rosemary vinegar (to make this, stick some rosemary sprigs in some vinegar and let it sit at room temperature a couple weeks)
1 teaspoon each: minced garlic, sumac, marjoram
1 15-ounce can stewed tomatoes, cut up a bit in the can
dash cinnamon
1 14-ounce can chicken broth (use vegetable broth if you want this to be vegetarian)
1 8-ounce can tomato sauce
1 large handful bulghur (or 2 if you have baby hands like I do)
1 teaspoon salt

Melt the butter in the oil over medium-low, then add the onions and half teaspoon salt. Let cook 10 minutes. Add the splash of vinegar, sumac, garlic and marjoram and cook another 5 minutes. Then add the remaining ingredients and simmer 30-45 minutes. Serves 2-4.

Comments

  1. j.4:35 PM

    That's got a lot of stuff in it, but really, it looks super easy. Is the sumac 100% needed, or do you think it could be swapped out for lemon juice. I admit I haven't ordered the sumac yet. I'm getting to it.

    ReplyDelete
  2. Allie4:47 PM

    You could totally use lemon juice, j. I actually almost DID use lemon juice. I just happened to be in the spice cabinet before I was in the fridge so it wound up being sumac instead. It was really easy, though. I'll definitely be making this soup many times.

    ReplyDelete

Post a Comment

Popular posts from this blog

Gems, Lovely Gems

Image
I actually have a bit more homework than I anticipated, so today I just want to tell you guys about gems. It appears that no one really knows what gems are anymore, but back in the 1800s they were a popular, if heavy, treat. So much so, that many pioneers even found room in their wagons to bring a gem pan. By the early 1900s, gems had fallen out of favour and most people just went with muffins. It's a sad, sad thing, really. Traditionally, gem pans were made from cast iron. You can still find beautiful, old cast iron pans on eBay. In fact, aside from scouring antique shops hopefully (and often fruitlessly), eBay is the only place I know that routinely "carries" them. You can find a proper gem pan for as little as US$5, and I've seen them as much as US$300. You just never really know. My advice, however, is to find one that's shallow, made in the mid-1800s (this is when the pans were really in their prime, quality-wise), and in extremely poor condition. I say to fi
Read more

Lentil, Chick Pea and Eggplant Boil

Image
Sorry for the delay. I actually made this days ago, but due to my busy school schedule (yay! The semester is finally almost over!), I didn't have time until now to post it. I always forget about lentils. I always have them in the house, and like them quite a bit, but most of the time, they don't even exist as an option in my head. I don't know why that is. I've been telling P for a while now I wanted to eat more lentils, so finally I just made some. I also decided to take this as an opportunity to use up some spare veggies laying about. Hope you enjoy! 1/2 anise bulb, sliced 1 small onion, cut into rings 1/2 jalepeno, minced 1 tablespoon olive oil salt to taste 1 cup yellow potato, cubed 2 cups cubed and peeled eggplant 1/3 cup pitted kalamata olives, cut into quarters 1 cup lentils 3 - 4 1/2 cups water 1/2 teaspoon pepper 1/4 teaspoon each: clove, cinnamon 1 teaspoon ground coriander seed 1/2 preserved lemon, diced 1 roma tomato, chopped 1 cup mixe
Read more

Bergamot Curd

Image
As promised, here is the curd recipe. This is perfect for scones, toast, just to eat, or for an unusual twist on the filling typically used in those little fruit tarts. If bergamots are not available to you, you could always use lemon, Seville orange, sweet types of orange (cut the sugar a bit though), lime, pomello, grapefruit or any other citrus. Enjoy! 9 ounces freshly squeezed bergamot juice 2 tablespoons finely grated zest 1 1/2 cups sugar 6 eggs 1/4 teaspoon kosher salt 12 tablespoons butter, cut into 1 tablespoon bits Whisk all but butter into a saucepan. Begin to heat over medium low heat and add all the butter. Whisking periodically, cook until the whisk marks stay in the curd. Pack into sterilised jars (or you can just put this in a jar and put it in the fridge, if you don't want to can it) and process 15 minutes. Makes about 3 cups.
Read more