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Turkish Rutabaga Soup | Şalgam Çorbası with Mint-Chili Butter
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40 min
Under an hour
Knuspr-Küche
Eine herrlich wärmende, samtige Herbstsuppe nach anatolischem Vorbild: Süßlich-erdige Steckrübe und Kartoffeln werden sanft mit Kreuzkümmel geschmort, samtig püriert und mit frischem Zitronensaft verfeinert. Das Highlight ist die traditionelle schäumende Minz-Chili-Butter und ein Klecks kühler griechischer Joghurt, der der Suppe eine unwiderstehlich aromatische Tiefe verleiht.
Preparation method
Preparation & sautéing vegetables
Thoroughly peel the rutabaga and potatoes and cut them into approx. 2 cm cubes. Peel and finely chop the onion and garlic.
Heat the olive oil in a large pot over medium heat. Sauté the onion and garlic for 2–3 minutes until translucent and fragrant. Toast the ground cumin briefly for 30 seconds to release its essential oils.
Add the diced rutabaga and potatoes to the pot and sauté gently for approx. 3–4 minutes while stirring.
Chef's tip
Traditional spiced melted butter: Make sure to heat the butter over medium heat so that the chili flakes and mint can release their full aroma without turning bitter.
Make ahead tip: The soup is ideal for cooking a day ahead and tastes even more aromatic once the flavors infuse. It is best to prepare the mint-chili butter fresh right before serving.
Ingredients
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