John Myers
Vegetable Soup from Turkey – Sebze Corbasi
The perfect vegetable soup from turkey – sebze corbasi recipe with a picture and simple step-by-step instructions.
- 1 piece Chopped onion
- 3 piece Garlic cloves chopped
- 200 g Celeriac fresh
- 2 piece Carrots
- 2 piece Potatoes
- 3 piece Spring onions fresh
- 200 g Beans green fresh
- 1 piece Red chilli
- 6 leaves Maggi herb
- 3 tbsp Butter
- 75 g Rice
- 1,75 liter Vegetable broth
- 1 pinch Salt
- 1 pinch Pepper from the grinder
- 1 piece Egg
- 2 tbsp Lemon juice
- 0,5 bunch Chopped parsley
- I got all the ingredients fresh from the organic farm, so the soup tastes much more “Turkish”. Peel the celery, carrots and potatoes and cut into 1cm thick cubes. Clean the spring onion and cut into rings. Cut the beans into pieces. Core the chilli and cut into fine strips. Cut the maggi into strips.
- Melt butter in a large saucepan and fry the vegetables in it for 1 minute, add rice and fry for 1 minute. Pour in the broth, bring to the boil and cover and simmer for about 30 minutes. Season with salt and pepper vigorously.
- Whisk the egg with lemon juice, remove some of the boiling soup, add to the egg and stir in. Remove the soup from the stove and stir in the egg mixture. Season again to taste and, if necessary, add seasoning.
- Arrange and garnish with the parsley.
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