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Köz Biber Çorbası | Turkish Pepper Soup
(0)
35 min
Quick
Knuspr-Küche
Samtig, aromatisch und herrlich wärmend: Diese traditionelle türkische Paprikasuppe bringt den vollen Geschmack im Ofen gerösteter roter Spitzpaprika auf den Löffel. Verfeinert mit zartem Knoblauch, feiner Minz-Chili-Butter und cremigem Schafskäse.
Preparation method
Roasting peppers & preparation
Preheat the oven to 220 °C top/bottom heat. Wash the red pointed peppers, rub dry, halve lengthwise and remove the seeds. Place the pepper halves skin-side up on a baking sheet lined with baking paper and roast in the upper third of the oven for approx. 15–20 minutes until the skin forms distinct dark blisters.
Remove the baking sheet from the oven and let the hot peppers rest covered with a damp kitchen towel for 5 minutes. After that, the dark skin can be peeled off very easily. Roughly chop the aromatically roasted flesh.
Cooking & blending the soup base
Finely dice the yellow onion and garlic cloves. Heat the olive oil in a soup pot and gently sauté the onions for 3–4 minutes until translucent. Add garlic and tomato paste and roast while stirring for approx. 1 minute until fragrant.
Chef's tip
Steaming under a damp towel or in a closed bowl after roasting is the secret to peeling off the pepper skin in no time.
Warm Turkish flatbread (Pide) or toasted sourdough bread tastes excellent for dipping.
35 min
Under an hour
