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Taze Fasulye Çorbası | Turkish Green Bean Soup
(0)
40 min
Under an hour
Knuspr-Küche
Ein wärmender Klassiker der anatolischen Hausmannskost: Zarte grüne Bohnen und Kartoffeln köcheln in einer fruchtig-würzigen Tomaten-Gemüsebrühe mit Kreuzkümmel und süßem Paprika. Vollendet mit frischem Dill, Zitronensaft und schaumiger Chili-Butter.
Preparation method
Preparation & Sautéing Vegetables
Wash and trim the green beans, then cut them into bite-sized pieces of approx. 3 cm. Peel the potatoes and cut into approx. 1.5 cm cubes. Finely chop the yellow onion and garlic cloves.
Heat the olive oil in a large soup pot over medium heat. Sauté the diced onion and garlic for about 3 minutes until translucent. Add the tomato paste, sweet paprika, and ground cumin, then toast gently while stirring for 1 minute until fragrant.
Simmering the Soup
Add the prepared green beans, potato cubes, and canned chopped tomatoes to the pot. Pour in the hot vegetable broth and season with fine table salt and ground black pepper.
Chef's tip
Traditionally, Turkish soups are served with warm flatbread (pide) or simit. A squeeze of fresh lemon juice at the table lends a delicious freshness to the hearty tomato and bean soup.
For a vegan option, the unsalted butter for the topping can easily be replaced with additional extra virgin olive oil.
Ingredients
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