Anadolu basorbas / Anatolian soup
One traditional soup from Anatolia / Turkey. Refined in its simplicity.
Preparation steps
- Wash your shirt. Put the stock in the pot. Let it boil, then add a little salt. Add the rice, stir and let it simmer. Reduce the heat and let it simmer for 5 minutes. Meanwhile, in a second pot, place the butter with a stream of oil, let it melt and add the flour. Stir to fry the flour briefly, then add the stock with the rice. Stir briefly to thicken everything slightly.
- Grate the currants, tomatoes and peppers in a bowl of satan. If you can't grate the peppers because they are not completely fresh, chop them as finely as possible. Add to the soup. Increase the heat to the highest when it boils, reduce the heat and continue to cook for another 15 minutes for the tomatoes and peppers to cook. If necessary, add more water if it is too thick. Add salt and pepper to taste.
- Serve warm sprinkled in one version with parsley and drizzled with a little olive oil. You can serve drizzled with melted butter on which you have lightly sautéed the hot peppers.
