Bulgur and leek soup
Description
Perfect for lunch. The weather in spring is still unstable, and the body needs an increased amount of vitamins. Add more onion to the soup. The soup is ready to serve.
Instructions
- 1
Step 1
Boil beef broth by covering the meat with 2 liters of water, then strain it, cut the meat into pieces, and set aside on a plate. You can also cook the soup without meat—it will be just as delicious. Add the potatoes, cut into large cubes, to the broth. When it comes to a boil, add the bulgur and cook for about 15 minutes.
- 2
Step 2
Slice the onion into quarter-rings, cut the carrots into strips, and dice the pickled cucumbers. Sauté the onion and carrots in oil until golden, then add the cucumbers and tomato paste. Simmer the vegetables over low heat, stirring, for about 5 minutes.
- 3
Step 3
Add the sautéed mixture to the soup, cook for 5 minutes.
- 4
Step 4
Thoroughly rinse the green part of the leek and finely chop it.
- 5
Step 5
Add the leek to the soup, season with pepper to taste, and check the salt level. Bring to a boil, then remove from heat. Cover with a lid and let it steep for about 15 minutes.
- 6
Step 6
Serve hot, optionally adding sour cream to the soup if desired.