Düğürcük Soup (Düğürcük çorbası)
Overview
Düğürcük çorbası is a simple, warming soup of fine bulgur from Elbistan in Kahramanmaraş. Düğürcük is the local word for the finest grade of bulgur. Chopped onion is softened in butter, then tomato paste and red pepper paste are fried in until they darken. Hot chicken or meat stock is added along with the bulgur, salt and a pinch of cumin, and the soup simmers gently until the grains swell and thicken the broth. It is finished with dried mint and chopped parsley. The soup is thick, red and filling, and it is traditionally eaten as a breakfast soup with bread on cold mornings.
History
Bulgur has been made on the wheat plains of Elbistan for centuries, boiled, dried and cracked into several sizes, with the finest called düğürcük. Düğürcük çorbası appears on the list of Elbistan's traditional dishes, beside malhıda and tarhana soups. Similar morning soups of fine bulgur are also made in Kayseri and in Amasya, but in Elbistan it remains a family favourite.
Main ingredients
Fine bulgur (düğürcük), onion, tomato paste, pepper paste, butter, dried mint. The soup is built on chicken or meat stock and is usually served hot. Diet: contains meat; not usually gluten-free.
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Recipe
Method
- 1
Fry the onion in the butter until soft.
- 22 min
Add the tomato and pepper pastes and fry for 2 minutes.
- 3
Add the hot stock, bulgur, salt and cumin and bring to the boil.
- 420 min
Simmer for 15 to 20 minutes, then stir in the mint and parsley and serve.
- ✓
Serve. About 35 min from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
