Bulgur soup
Instructions
In a crock do Brown the meat with chopped onions, add salt, pepper and half of the bouquet of aromas, minced.
Separately wash the bulgur under running water and allow to soften for 15 minutes in cold water.
Add chickpeas, tomatoes, peeled and diced, preserves and paprika to the other ingredients.
Transferred then to the pan the bulghur with its soaking water, stir well and continue cooking over low heat for about 60 minutes.
When cooked, sprinkle with the remaining chopped aromatic bouquet and serve at the table.
Ingredients and dosing for 4 persons
- 500 G = = meat
- 2 onions
- 3 ripe tomatoes
- 3 tablespoons of tomato paste
- 200 g of boiled chickpeas
- 1 tablespoon of paprika
- 1 tablespoon of olive oil extra virgin
- 1 bouquet of fresh coriander and parsley
- 125 g of bulghur (burghul)
- Salt
- Pepper