35 minRed lentil soup
A smooth everyday soup of red lentils, carrot and potato, finished with cumin butter.
Easy · 35 min
Hackberry Soup
A fragrant and healing soup prepared with traditional Anatolian hackberry fruit.
- Prep
- 20 min
- Cook
- 30 min
- Time
- 50 min
- Servings
- 4
- Calories
- 210
- Level
- Moderate
- Heat
- Gentle heat
- Region
- Anatolia
- Vegetarian
Servings4
Measures
1 cup is 200 ml. 1 tea glass is 100 ml. 1 tablespoon is 15 ml. 1 dessert spoon is 10 ml. 1 teaspoon is 5 ml.
Ingredients
- 1 cup dried hackberry
- 3 tablespoons fine bulgur
- 1 onion
- 2 tablespoons butterInstead: olive oil
- 1 teaspoon dried mint
- 1 teaspoon red pepper flakes
- 5 cups broth or water
- Salt
Calories are an editor’s estimate per serving, not a lab measurement.
Method
- 1
Soak dried hackberries in warm water for 1 hour until softened.
- 2
Drain the softened hackberries and press them through a wire strainer to separate them from the seeds.
- 3
Melt butter in a pot and sauté finely chopped onions until pink.
- 4
Add broth, hackberry puree, and washed bulgur to the pot.
- 5
Simmer on medium heat for about 25 minutes until the bulgur is tender.
- 6
Add mint and red pepper flakes, boil for a few more minutes, and serve hot.
Note. Adding a little water while separating the hackberry seeds makes puréeing easier.
Questions
Where can I find hackberry fruit?
Hackberry can usually be found dried in rural areas and herbalists.
Can this soup be made vegan?
Yes, you can make it vegan by using olive oil instead of butter and vegetable broth instead of meat broth.
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