Greek cuisine · Soups & Stews

Soupa Pligouri

Northern Greek bulgur soup with tomato and onion, simmered down thick and seasoned with dried mint.

Ingredients · for 4 servings

• 200 g bulgur (fine)
• 2 onions
• 2 garlic cloves
• 400 g chopped tomatoes
• 2 tbsp tomato paste
• 1.2 l vegetable broth
• 1 tbsp dried mint
• 1 tsp sweet paprika
• 5 tbsp olive oil
• 1 lemon
• Salt, pepper

Instructions

1. Finely dice the onions, chop the garlic and briefly rinse the bulgur in a sieve under cold water until it runs clear.
2. Heat the olive oil in a pot and sauté the onions over medium heat for 7–8 min. until soft and lightly golden, then fry the garlic for 1 min.
3. Stir in the tomato paste and paprika and roast for 1 min., then add the chopped tomatoes and simmer uncovered for 5 min., until the mixture glistens dark red.
4. Pour in the vegetable broth, bring to a boil and stir in the bulgur; season with salt and pepper.
5. Simmer covered over low heat for 18–20 min., stirring occasionally, until the bulgur is soft and the soup is thick and spoon-coating.
6. Crumble the dried mint between your palms, stir in, season to taste with lemon juice and serve hot.