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Turkish Bride Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)138.6843
Energy (kCal)2350.503
Carbohydrates (g)342.7616
Total fats (g)58.5583
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Melt butter in large pan on medium heat. Add onions, turn heat to medium-low and cook, stirring, 15 minutes, until golden. | 2. Stir in paprika. Add lentils and bulgur. Cook, 1 minute, stirring to coat. | 3. Stir in 10 cups broth, tomato paste and cayenne. Turn heat to medium-high and bring to boil. Reduce heat to low and simmer 1 hour, partly covered, until bulgur is soft and creamy. | 4. Stir in mint. Remove from heat. Cover and let sit 10 minutes. | 5. Add some or all of remaining 2 cups broth to adjust to desired consistency. Add salt. | 6. Garnish with dollop of yogurt, lemon slice and mint leaf. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 6 tablespoons 513.0 23.570999999999998 16.029 43.2
    onion 3 chopped 192.0 44.832 5.28 0.48
    paprika 2 teaspoons 12.972000000000001 2.4835 0.6504 0.5929
    red lentil 1 1/2 cups rinsed 1031.04 181.72799999999998 68.8608 6.2496
    bulgur 3/4 cup 359.1 79.6635 12.9045 1.3965
    beef broth 12 cups 201.6 1.1520000000000001 32.832 6.336
    tomato paste 3 tablespoons 39.36 9.0768 2.0736 0.2256
    cayenne 1/4 teaspoon 1.431 0.2548 0.054000000000000006 0.0777
    mint 4 teaspoons dried - - - -
    salt - - - -
    plain yogurt - - - -
    lemon - - - -
    mint leaf - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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