Roux Soup Recipe (Kastamonu Style)

Roux Soup Recipe - Kastamonu style roux soup is a delicious soup prepared with lentils and bulgur marinated in yogurt. It is preferred as a hot starter especially in winter months.
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Meyaneli Soup Recipe (Kastamonu Style)

Serves 6 Preparation: 15 min Cooking: 35 min*

Ingredients:

  • 1 cup red lentils
  • 1 teacup fine bulgur
  • 1 onion (medium size)
  • 1 tablespoon tomato paste
  • 2 tablespoons oil or butter
  • 1 teaspoon mint
  • 1 teaspoon red pepper flakes
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 7 cups hot water (or broth)

For the roux:

  • 2 tablespoons flour
  • 1 cup yogurt
  • 1 egg yolk

Preparation:

  1. Preparation: Wash and drain the lentils well. Prepare the bulgur as well.

  2. Fry the onion: Put oil in a pot, fry the onion you chopped until it turns pink.

  3. Add the tomato paste: Add the tomato paste and fry for a few minutes until the smell comes out.

  4. Add the legumes: Add the lentils and bulgur and stir for 1-2 minutes.

  5. Add the water: Add the hot water (or broth), add the salt. Cook on medium heat until the lentils are very soft (about 25 minutes).

  6. Prepare the roux: In a separate bowl, whisk the yogurt, flour and egg yolk.

  7. Warm with the soup: To prevent the roux from curdling, take a few spoonfuls of the hot soup water and slowly add it to the mixture.

  8. Pour the seasoning into the pot: Slowly add the roux you have prepared to the soup, stirring constantly.

  9. Add the spices: Add the mint, chili pepper and black pepper. Boil on low heat for another 5-10 minutes.

  10. Serving: Serve hot. Village bread goes very well with it.

Tip:

When adding the yogurt seasoning, reduce the heat a little and stir constantly to prevent curdling.