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Köz Biber Çorbası | Turkish Pepper Soup
(0)
40 min
Under an hour
Knuspr-Küche
Aromatische türkische Suppe aus im Ofen gerösteten roten Spitzpaprika, verfeinert mit würzigem Feta, frischer Minze und traditioneller Chili-Butter.
Preparation method
Roasting & preparing vegetables
Preheat the oven to 220 °C top/bottom heat. Wash the red sweet pointed peppers, pat dry, halve, and remove the seeds and core. Place on a baking sheet lined with baking paper and roast for about 20–25 minutes until the skin blisters and turns dark. Then let rest briefly covered in a bowl, peel off the skin, and roughly chop the flesh.
Peel and finely dice the onion and garlic cloves.
Cooking & blending the soup
Heat the olive oil in a large pot. Sauté the onions for 3–4 minutes until translucent, then add the garlic and tomato paste and fry for 1 minute while stirring.
Chef's tip
For an even more intense smoky note, the peppers can also be roasted directly on the grill or over an open gas flame.
The soup is ideal for meal prep and can be stored in the refrigerator for up to 3 days. It is best to add the feta and mint butter fresh just before serving.
35 min
Under an hour
