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A Soup Filled With Flavour and Nutrients
Corba is a traditional Turkish soup that has been a staple in Turkish cuisine for centuries. It is a thick and hearty soup that is filled with flavour and nutrients, and it is often served as a main course meal. The soup is made with a variety of ingredients, including vegetables, legumes, grains, and meat, and it is typically seasoned with a combination of spices and herbs.
The Key Ingredients in Corba Soup
One of the key ingredients in corba is red lentils, which are a type of legume that is commonly used in Turkish cuisine. These lentils are high in protein and fiber, and they provide a rich and creamy texture to the soup. Other vegetables that are commonly used in corba include onions, garlic, carrots, and potatoes. These vegetables are sautéed in olive oil until they are tender, and then they are simmered with the lentils until they are fully cooked.
Another important ingredient in corba is bulgur, which is a type of cracked wheat that is commonly used in Turkish cuisine. The bulgur adds a nutty flavour and chewy texture to the soup, and it also helps to thicken it up. In addition to bulgur, corba may also contain rice or barley, which are other grains that are commonly used in Turkish cuisine.
Made With Meat or Without for Vegetarians
Meat is another key ingredient in corba, and it is typically added in the form of ground beef or lamb. The meat is browned in a separate pan and then added to the soup along with the vegetables and lentils. This adds a rich and savoury flavour to the soup, and it also adds some additional protein.
Garnish With Spices
To season the soup, a combination of spices and herbs are used. Common spices include cumin, paprika, and black pepper, while herbs like parsley, mint, and dill add a fresh and aromatic flavour to the soup. Lemon juice is also often added to the soup to give it a tangy and refreshing flavour.
A Popular Dish in Turkey
Corba is a popular dish in Turkey, and it is often served as a main course meal. It is typically served with a side of bread or crackers, and it is sometimes topped with a dollop of yogurt or a sprinkle of feta cheese. With its rich and hearty flavour, corba is an ideal meal for cold winter days or for anyone who wants to enjoy a healthy and satisfying meal.
How to Make The Corba Soup
Ingredients:
1 cup of red lentils
2 tablespoons of olive oil
1 large onion, finely diced
1 large carrot, diced
1 heaping tablespoon of tomato paste
2 teaspoons of cumin
1 teaspoon of paprika
1/2 teaspoon of dried mint (you can substitute more oregano if you can’t find it)
1/2 teaspoon of thyme or oregano
1/4 teaspoon of black pepper
1/4 teaspoon of red pepper flakes
4 cups of vegetable or chicken broth
1 cup of water (or 2 if you want it thinner or to stretch it out)
1/2 teaspoon of sea salt (or more to taste, depends on the saltiness of your broth)
Instructions:
- Pick through your lentils for any foreign debris, rinse them 2 or 3 times, drain, and set aside. Fair warning, this will probably turn your lentils into a solid block that you’ll have to break up later.
- In a large pot over medium-high heat, sauté the olive oil and the onion with a pinch of salt for about 3 minutes, then add the carrots and cook for another 3 minutes.
- Add the tomato paste and stir it around for around 1 minute. Now add the cumin, paprika, mint, thyme, black pepper, and red pepper as quickly as you can and stir for 10 seconds to bloom the spices. Congratulate yourself on how amazing your house now smells.
- Immediately add the lentils, water, broth, and salt. Bring the soup to a (gentle) boil.
- After it has come to a boil, reduce heat to medium-low, cover the pot halfway, and cook for 15-20 minutes or until the lentils have fallen apart and the carrots are completely cooked.
- After the soup has cooked and the lentils are tender, blend the soup either in a blender or simply use a hand blender to reach the consistency you desire. Taste for seasoning and add more salt if necessary.
- Serve with crushed-up crackers, torn up bread, or something else to add some extra thickness. You could also use a traditional thickener (like cornstarch or flour), but I prefer to add crackers for some texture and saltiness. Makes great leftovers, stays good in the fridge for about a week.
