Turkish farmer's soup

Ingredients for 10 servings:

• 400 g beans, thick white, dried
• 1 kg minced meat, mixed lamb and beef
• 3 tbsp Pul Biber (Turkish meat spice) for the meat
• 500 g savoy cabbage
• 300 g Chinese cabbage
• 250 g celery
• 1 gr. can of tomatoes, pureed
• 2 large tomatoes
• 1 large onion(s)
• 300 g garlic sausage, Turkish, hot
• 5 cloves garlic
• 1 tbsp lemon juice
• 1 tbsp cumin powder
• 2 tbsp spice(s) (bruschette seasoning)
• 1 tsp sweet paprika powder
• ½ tsp salt

Instructions

Working time approx. 1 hour; Rest period approx. 1 day; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 1 day 3 hours 30 minutes

a great stew

Soak the beans in water the day before. Clean and chop the vegetables. Boil the soaked beans in salted water until tender. This takes a while; 2.5 hours is recommended. However, you can also use a pressure cooker. When the beans are almost tender, add the chopped vegetables one at a time. Depending on the cooking time required, add the celery first, then the onions, savoy cabbage, and Chinese cabbage. Chop the garlic sausage, finely chop the garlic, and add both to the soup. Also add the tomatoes, spices, and lemon juice. I fried the minced meat separately with the Turkish meat seasoning until crumbly and then added it to the soup.