Binnur's Turkish Cookbook - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Monday, February 04, 2013

Turkish Kidney Beans Soup

(Kuru Fasulye Corbasi)

Turkish Kidney Beans Soup
~200 gr lamb, cut in cubes
1 cup hot water
1 small onion, finely chopped

1 + 1/2 cup kidney beans, canned, rinsed
1/2 cup beef broth + 1 1/2 cup warm water
1 tbsp butter
1 tsp flour
3 tbsp crushed tomato, canned
1/2 tsp cayenne pepper

Cook the lamb cubes with their own juice. Then add 1 cup hot water and onion. Cook at medium-low heat until the lamb pieces are tender and until all the water evaporates.

Take out the cooked lambs from the pot, put aside. Melt the butter in the same pot, add the flour, stir. Slowly pour in the warm beef broth while stirring constantly. The mixture should blend very well. You can use an egg beater. Then add the cooked lamb and the rest of the ingredients. Cook for about 20 minutes at a little bit under medium heat. Serve with Pickled Long Green Peppers or any kind of pickles by the side while still hot.

2 servings.



At 1:08 PM, Anonymous Quinn said...

I've never thought of serving pickles alongside soup. I'm going to try it soon! Do you do that only with this soup, or is it customary?

At 8:09 PM, Blogger Binnur said...

We love the pickles and it is delightful to have it with some dishes or soups or pilafs...etc. Give it a try:)
p.s. we usually eat kidney beans dish or soup with pickles, red or white onion and freshly baked Turkish bread:)

At 1:52 PM, Blogger Quinn said...

Thank you - that all sounds delicious! :)


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