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Köz Kırmızı Biber Çorbası | Turkish Roasted Red Pepper Soup
(0)
40 min
Quick
Knuspr-Küche
Cremige türkische Suppe aus im Ofen gerösteten roten Spitzpaprika, verfeinert mit aromatischem Kreuzkümmel, Tomatenmark, cremigem Feta und einer schaumigen Minz-Chili-Butter.
Ingredients
Preparation method
Preparation & roasting
Preheat the oven to 220 °C top/bottom heat. Wash, halve, and deseed the red pointed peppers, then place them cut-side down on a baking sheet lined with baking paper.
Roast the pointed peppers in the oven for about 20–25 minutes until the skin blisters and darkens. Remove from the oven, cover and leave to cool briefly, then carefully peel off the skin.
Preparing the soup
Finely dice the onion and garlic cloves. Heat olive oil in a large pot and sauté the diced onion and garlic until translucent.
Chef's tip
Tip: For an even smokier flavor, you can also roast the pointed peppers directly on the grill or over an open flame.
Serving suggestion: Pairs wonderfully with freshly baked Turkish flatbread (Pide) or crispy baguette.
35 min
Under an hour
