Turkish cuisine · Soups & Stews

Şalgam Çorbası

Winter soup of turnips with bulgur, lentils and pepper paste in the style of Adana.

Ingredients · for 4 servings

• 500 g turnips
• 80 g bulgur
• 80 g red lentils
• 1 onion
• 3 garlic cloves
• 1 tbsp red pepper paste
• 2 tbsp butter
• 1.5 l vegetable stock
• 1 tbsp dried mint
• Salt, pepper

Instructions

1. Peel the turnips and cut into 1.5 cm cubes; finely chop the onion and garlic, and rinse the lentils and bulgur separately in cold water.
2. Melt 1 tbsp butter in a pot and sauté the onion with garlic over medium heat for 4–5 min. until translucent.
3. Add the pepper paste and cook for 1 min. until fragrant, then add the turnip cubes and sauté for 3 min.
4. Pour in the lentils, bulgur and vegetable stock, bring to a boil and simmer gently for 25–30 min. until the turnips are soft and the lentils have broken down.
5. Purée about a third of the soup and stir it back in so it becomes creamy but still has some pieces; season with salt and pepper.
6. Heat the remaining butter with the mint for 30 sec. and pour the herb butter over the plated soup.