Armenian Meat Soup With Bulgur Recipes

ARMENIAN MEAT SOUP WITH BULGUR

Steps:

• Put the meat in a large pan with the water and bring to the boil. Remove the scum. Add the carrot and onion, both whole, and the cinnamon. Season with salt and pepper, and simmer gently, covered, for 1 1/2-2 hours, or until the meat is very tender, adding water as needed. Remove the vegetables. Lift out the meat, cut it up into pieces, and put it back in the pan. Add the bulgur and simmer for about 15 minutes, until it is tender. Add more water if the porridge becomes too thick. The bulgur will absorb a lot of liquid and expand considerably.
• Serve garnished with parsley.

LENTIL AND BULGUR SOUP

Steps:

• Heat oil in a medium saucepan over medium heat. Cookcarrot, celery, and shallot until tender, about 6 minutes. Addwater and lentils, and bring to a boil. Reduce heat, and simmer,partially covered, until lentils are tender, about 20 minutes.
• Stir in bulgur, and cook, partially covered, until bulgur istender but still slightly chewy, about 5 minutes.
• Drizzle with vinegar to taste. Season with salt and pepper.Drizzle with oil, and season with pepper.

ARMENIAN LENTIL SOUP

Steps:

• Place all ingredients in kettle except spinach and tomatoes. Bring to a boil, reduce heat, and simmer for 1 hour or until lentils are tender.
• Add spinach and simmer 1 minute. Add tomatoes just before serving.
• Leftovers can easily be frozen for another meal. I usually just freeze the soup in a ziplock freezer bag. Take it out the day before and put it in the fridge to thaw. Then reheat over the stove in a pot.

EECH (ARMENIAN BULGUR SIDE DISH)

Steps:

• Chop onion and peppers into a small dice or pulse them in a food processor.
• Heat oil in a large saute pan over medium heat and add diced vegetables.
• Reduce heat to medium-low and saute 5-10 minutes until the vegetables are tender.
• Add can of tomato sauce, tomato paste and the juice of the 2 lemons. Fill the tomato can with water and add that to the pan.
• Bring to a boil and add paprika, salt and pepper.
• Add the bulgur, remove from heat, cover the pan and let sit until liquid is absorbed and bulgur is tender (about 1/2 hour).
• Stir in chopped parsley.
• Can be eaten immediately, within a couple hours, or refrigerate and eat later.