Bulgur Çorbasi

(Bulgur Soup)




Onions 2 medium size 120 g
Butter or margarine 3 tablespoons 40 g
Tomato paste 2 teaspoons 10 g
Salt 2 teaspoons 12 g
Water 5 cups 1200 g
Tomatoes 4 medium size 400 g
Green peppers 3 medium size 45 g
Bulgur 3/4 cup 110 g


Set aside. Pare carrots and potatoes. Dice all vegetables. Saute' in melted margarine for 10 minutes, until tender, in a large saucepan, stirring occasionaly. Stir in flour and mix well. Add chicken broth and dices chicken gradually stirring thoroughly. Sprinkle with salt and pepper. Simmer for 30 minutes. Serve hot.

12 servings

Nutritive Value ( Approx. per serving):

Energy 137 cal
Protein 3.0 g
Fat 5.9 g
Carbohydrate 19.5 g
Calcium 21 mg
Iron 1.35 mg
Phosphorus 83 mg
Zinc 1 mg
Sodium 788 mg
Vitamin A 808 iu
Thiamin (B1) 0.11 mg
Riboflavin (B2) 0.07 mg
Niacin 1.35 mg
Vitamin C 25 mg
Cholesterol     0 mg

Regional Characteristics :

     This soup is served widely in southern part of Turkey. Some recipes call for potatoes along with tomatoes. In winter, dried form of tomatoes or tomato paste is used of fresh ones. In Içel province it is called "lepe".     

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