Ezogelin Soup, aka bride soup, is a classic Turkish soup made with red lentils, bulgur, rice and spices. It’s a simple, hearty dish that’s both comforting and flavorful, perfect for any meal.
On cold days, there’s nothing better than a hot bowl of soup to warm us up. That’s where tangy and spicy Ezo Gelin Soup comes in. It’s our go-to for comfort and warmth.
What is Ezogelin Çorbası?
Ezo Gelin, pronounced as “Eh-zo Geh-lin,” is a traditional Turkish soup. It’s named after a famous Turkish bride, Ezo Gelin, known for her cooking.
The word “çorba,” which means soup in Turkish, is pronounced as “chor-bah.” So Ezogelin Çorbası means the soup made by Ezo the bride.
Ezogelin soup is made with red lentils, bulgur wheat, and rice. These ingredients make it thick and filling. Spices like mint, paprika, and pepper add a unique taste.
Ezogelin Çorbası has a reddish-orange color and a smooth texture. It’s often eaten with a squeeze of lemon juice for extra flavor.
It is a staple at Turkish kebab restaurants (served as a starter) or lokantas (served as a meal).
Ezogelin Soup (Turkish Bride Soup)
Description
Ezogelin Soup is a traditional Turkish soup made with red lentils, bulgur, rice, and a mix of spices like dried mint and red pepper flakes. It's hearty, flavorful, and has a comforting, slightly spicy taste. This soup is often enjoyed as a filling meal in Turkey.
INGREDIENTS
Instructions
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1. Prepare the Base: Start by heating olive oil and butter in a large pot over medium heat. This combination of oil and butter will add richness to the soup. Once the oil and butter are warm, add diced onions to the pot. Sauté the onions until they become translucent and soft. This usually takes about 5 minutes. 2. Add Garlic and Tomato Paste: Introduce chopped garlic to the pot. Cook it for about 30 seconds, just until it becomes fragrant. Be careful not to burn it. Next, add the tomato paste. Cook for about a minute, stirring constantly to prevent sticking. The tomato paste will deepen in color and flavor. 3. Incorporate Spices: Now, it's time to add the spices and salt. Stir them in well to evenly distribute throughout the onion and tomato mixture. 4. Add Lentils, Bulgur, and Rice: Add the red lentils, bulgur, and rice to the pot. Stir these ingredients constantly and cook for a few minutes. This step ensures they are well coated with the flavorful base. 5. Cook the Soup: Pour water into the pot to cover all the ingredients. Increase the heat to bring the soup to a boil. Once boiling, reduce the heat to medium-low. Allow the soup to simmer until the lentils, bulgur, and rice are tender and the soup has thickened. This process should take about 20-25 minutes. 6. Finishing Touches: After the soup has finished cooking and reached the desired consistency, stir in the lemon juice. This adds a fresh, bright note to the dish. 7. Serve: Serve the soup hot. Garnish each bowl with additional spices like dried mint and red pepper flakes for an extra burst of flavor and color.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 208kcal
- % Daily Value *
- Total Fat 7g11%
- Saturated Fat 2g10%
- Trans Fat 0.1g
- Cholesterol 5mg2%
- Sodium 467mg20%
- Potassium 426mg13%
- Total Carbohydrate 28g10%
- Dietary Fiber 11g44%
- Sugars 2g
- Protein 9g18%
- Vitamin A 269 IU
- Vitamin C 13 mg
- Calcium 44 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Rinsing Lentils: Always rinse your red lentils before adding them. This helps to remove any debris.
Keep an Eye on the Heat: After bringing the soup to a boil, make sure to reduce the heat. A gentle simmer is key to cooking the lentils and rice without burning them.
Stirring the Soup: Stir the soup occasionally as it simmers. This helps to prevent the ingredients from sticking to the bottom of the pot.
Checking the Texture: The soup should be thick, but not too dense. If it's too thick (depending on the type of lentil, bulgur or rice), add a little more water or stock to reach your desired consistency.
Storing the Soup: Let the soup cool to room temperature before storing. Transfer the cooled soup into an airtight container. It can be stored in the refrigerator for up to 3-4 days. If you want to keep the soup longer, it freezes well. Pour it into freezer-safe containers or bags. It can be frozen for up to 2-3 months.
Reheating the Soup: If the soup is frozen, let it thaw in the fridge overnight. Warm the soup in a pot over medium heat. Stir occasionally to ensure it heats evenly. If the soup seems too thick, you can add a little water or broth to thin it out. For a quicker option, reheat it in the microwave. Use a microwave-safe bowl, cover it with a lid or microwave-safe wrap, and heat in short intervals, stirring in between
