kitchen adventures

Winter vegetables soup

Ingredients

• 1 onion


• 4 potatoes


• 2 cabbage leaves


• 3 carrots


• 2 leeks


• 3 tablespoon oil


• 1,5 or 2 lt water


• 1 tablespoon flour


• salt

First of all, wash all the vegetables and then chopped in small cubes. Roast onion with oil a little bit and add the flour. Mix 1 or 2 times and put all the vegetables except potatoes. When the vegetables are near to cook, add the boiling water. As the vegetables become soft put the potatoes and salt. Wait until the mixture boils, after then pass through the blender and garnish with mint and serve it.

lentil soup

I cooked lentil soup yesterday evening. My father’s first reaction was: “how did you do that?”. So i said "Why? Is it bad?", he replied: "no, it’s delicious!”. Luckily I had decided to cook this soup at last minute. I used; 1 cup of red lentil, 1 onion, 1 carrot, 2 spoon of olive oil, 1,5 litre water, 1 spoon of flour and extra 2 broth tablet. If there is not tablet, you needn’t use. I put the onion and olive oil in a saucepan and roasted them. When the onion turned pink (that I even burnt a little while I was talking with my aunt), I put 1 spoon of flour and mixed a little. Then, I added lentil and the carrot which I peeled and cut into square pieces before and then mixed again. After added the tablets, I put the water and cooked until the carrot and lentil completely pasted. When the soup cooked, I added it’s salt and mixed with blender. It’s very delicous with lemon...

Celery Soup

Ingredients:

1 celery, chopped in small pieces

1 carrot, chopped in small pieces

1 potato, chopped in small pieces

3 tablespoon olive oil

3 cups water

1 cup milk

3/2 tablespoon flour

1 tablespoon lemon juice

1 bunch coconut, grated

salt and paper

1 lt water ( in this recipe water isn’t included, but i add it.)

Put 3 cups of water , potato, celery and carrot in the saucepan and boil it. After boiling, reduce the heat and cook until the vegetables become soft. When the mixture becomes a little bit cold, puree all in blender .
Heat the olive oil in an other saucepan, add flour and when the colour gets a little pink add milk slowly.
During that time, add 1 lt of hot water on the vegetables which become puree and boil them. After boiling, take 1 or 2 tablespoon from the soup and add to the flour-milk mixture. Mix the mixture till it becomes smooth. Pour the flour-milk mixture into the boiling soup by mixing rapidly. Add salt, pepper and coconut and boil 4-5 minutes.

Source... Mevsimlerle Gelen Lezzetler by Tijen Inaltong

autumn soup

Ingredients


2 onions, chopped in half rings

2 potato, chopped in small pieces

3 pieces garlic

½ spoon tomato sauce

¼ cup thin vermicelli

2 tablespoon parsley, chopped

1 carrot

2 red pepper, chopped

1 sweet pepper, chopped

2 or 3 pinch dry bay leaf

2 tablespoon olive oil

water, salt and grinded black pepper

In a big saucepan, put 8 or 10 cup of water, olive oil, bay leaves and tomato sauce which is crushed with little water. While water is boiling, chopped all vegetables and put them in the saucepan. Reduce the heat and wait until the vegetables become soft. When the vegetables are near to cook, put vermicelli, salt and black pepper. After 10 minutes close the heat and garnish with parsley.

Soup with meatballs and chickpeas

Sometimes i believe that i can cook just same as mum without her directions. But once she starts explaining the recipe, it turns out that this is not the case at all. The recipe for Soup with meatballs and chickpeas falls in to this category. While she was dictating the recipe yesterday she gave me so many details that probably I wouldn't figure out any of them if I had been on my own.

We start the soup preparation with the chickpeas. We take a glass full of chickpeas, put them in a bowl and add enough water to cover them and leave them overnight. So we have to start one night before the day of cooking. The next day we cook the chickpeas until tender and peel them and leave to rest.

For the meatballs, half a kilo of mincemeat, half a glass of fine bulgur (they are sold a "bulgur for meatballs"), a dessert spoonful of black pepper, a dessert spoonful of red pepper flakes, a dessert spoonful of salt, 1 egg, 2 spoonfuls of olive oil are needed. After mixing all the ingredients, you should knead the mixture for 10 minutes. Then form the mixture into balls the size of hazelnuts and place them each over finely chopped parsley.

Time to cook. Take a medium size onion, chop it and give it a stir in 1/6th of a cup of vegetable oil until the onions are transparent. Add a spoonful of tomato paste - or half a spoonful of red pepper paste and stir them together. Add one and a half liters of boiled water, half a dessert spoonful of salt. Add the meatballs and chickpeas and stir with a wooden spoon only once. Cook for 15 minutes (or until the meatballs are cooked).

Mom says, to see if the meatballs are cooked, you should take a meatball, cut it into half and check the inside. If it is not pink inside, it must be cooked. She also added it as the chef's note that I can prepare the meatballs beforehand and put them in a covered bowl or freezer bag and keep them in the freezer, the same for boiled chick peas, so I can take them out and use them when I need it.