Just in time for soup season, Christine Datian offers The Armenian Kitchen her recipe for Tomato-Bulgur Soup with Mint to warm your body and soul. Hope you’ll enjoy it!
Ingredients:
1 large yellow onion, finely chopped
8-10 cups low-sodium chicken broth or vegetable broth
2-3 cloves garlic, minced
1/2 medium green or red bell pepper, seeded, finely chopped
1/2 can (6 oz.) tomato paste
1 cup fine grain (#1) bulgur
1/2 cup low-sodium tomato sauce
1 teaspoon Kosher salt, to taste
Black pepper, Aleppo pepper, to taste
Juice of one large lemon, more to taste
Olive oil
Preparation:
In a medium pan, sauté the onions, garlic, and bell pepper in olive oil for 5-8 minutes until the onions are golden brown. Set aside.
In a large pot, bring the broth to a full boil over moderate heat.
Add the tomato paste to the boiling broth. Stir until tomato paste is distributed evenly before adding the bulgur, tomato sauce, salt, and pepper. Stir to combine, then add the cooked onions, garlic and bell pepper.
Cover pot, lower heat, and simmer for 25-35 minutes, stirring a few times before serving.
Serve soup with lemon juice and top with paprika or Aleppo pepper, garnish with parsley and dried mint. Drizzle with olive oil, if desired.
Serves 4-6
*Christine’s recipes have been published in The New York Times, Fresno Bee Newspaper, Sunset and Cooking Light Magazines, and at thearmeniankitchen.com
This recipe was featured at The Armenian Mirror-Spectator Newspaper on September 14, 2017.
Go to: https://mirrorspectator.com/2017/09/14/armenian-tomato-bulgur-soup-mint/
