Pied Soup

Hello Dear Friends,

We started this week with very good news. Even though I feel a little tired, I wanted to share these beautiful events and my new recipe with you as soon as possible.

First of all, I'm sometimes late in replying to emails and comments, I hope you'll excuse me for putting an effort beyond my limits right now. Awaiting emails and questions will be answered! Even better, the e-mails you send will form the content of the television program I will make soon :) So you will ask, I will cook in front of the camera!

Tell me the Kitchen Secrets you're wondering about and the recipes you've tried and had problems with. info@ Mutfaksirlari.com You can send it at.

Also, our facebook fan page has now exceeded 1 million followers :) If you haven't followed the fan page yet, you are missing the recipes of the wonderful bloggers of our blog system. Endless thanks to all our followers who follow and recommend us :) I love you so much!

The recipe of the day, the tattooed squash soup, was a favorite of us and our guests. My wife even said that whoever tries this soup once will definitely cook it again :) I, who tried tarragon with fish and chicken before, was quite surprised that it suits the soup like this. I liked the dried spice of this spice, which I mostly use as a fresh herb.

Since it contains wheat and plenty of legumes, you may need to add water while cooking. So always have some hot water available.

Love…

Ingredients for Alaca Soup Recipe

• 1 cup of wheat (for tattoo-asure)
• 1 cup chickpeas (boiled)
• half a cup of green lentils
• 1 medium onion
• 3- 3,5 liters of water
• 1 tablespoon tomato paste (pepper & tomato mixed)
• 1 spoonful butter
• 1 teaspoon dried tarragon (you can increase according to your taste)
• salt
• black pepper

For the sauce:

• 1 tablespoon of tarragon
• half a teaspoon of olive oil

How to Make Alaca Soup Recipe?

1. Soak the wheat with hot water the night before and leave it to soften until the morning.
2. Take the wheat that you have filtered and washed in 1 water and 3 liters of water in a medium-sized saucepan and start boiling over medium heat. Chop the onion into small pieces.
3. When the wheat starts to soften, add the boiled chickpeas, onions and lentils and continue cooking on medium heat. (If it has a thick consistency due to wheat, add half a liter more water.)
4. Put the butter, tomato paste and tarragon in a small pan and fry for 2 minutes on medium heat. Add the fried spicy tomato paste to the soup, mix and boil for 5 more minutes on low heat.
5. While the soup is boiling, heat the olive oil and tarragon in a small pan.
6. Take the soup into serving bowls and serve with a drizzle of spicy oil.