Turkish soup Edna
Description
According to this recipe, it is recommended to add a teaspoon of wine vinegar to the soup when serving. It gives the dish a special "touch" and a sense of completeness. I recommend adjusting to your taste and trying the soup first before adding tomatoes, to avoid excessive acidity. Enjoy your cooking! The soup is ready to serve.
Instructions
- 1
Step 1
Soak chickpeas in 1 liter of water for 4 hours (preferably overnight), drain the water, and peel the chickpeas. Cover with cold water, bring to a boil, skim off the foam, and simmer over low heat for 1.5 hours, until tender.
- 2
Step 2
Peel and finely chop the ginger. Heat oil in a deep frying pan and sauté the ginger until fragrant. Peel the tomatoes, crush them, and add to the pan. Cook for 3 minutes.
- 3
Step 3
Add hot meat broth, cooked chickpeas, paprika, spices, and salt to taste. Bring to a boil and simmer over low heat.
- 4
Step 4
Meanwhile, mix the ground chicken with spices to taste, salt, knead thoroughly, and shape into meatballs. Drop them into the boiling broth and cook for 15 minutes, covered.
- 5
Step 5
Before serving, add 1 teaspoon of wine vinegar and chopped herbs to each plate.