Fresh black-eyed peas do not need to boil for hours like dried legumes; they soften in about half an hour and hold their shape in soup because their skins are thin. Bulgur gives the soup body, and tomato paste adds color. Add the peas to the soup with their cooking liquid; discarding it means losing both color and flavor.
Rinse the fresh black-eyed peas, add them to a pot with 2 liters of water, and bring to a boil. Simmer for 25 minutes. They are ready when a pea can be crushed between your fingers. Do not discard the cooking water; it goes into the soup too.
Heat half the olive oil in a separate skillet and sauté the finely chopped onion until translucent. Add the tomato paste and cook for 1 minute, then transfer everything to the pot.
Add the bulgur and salt, then simmer for 18 minutes. The soup is ready when a grain of bulgur can be crushed between your fingers.
If the soup has thickened too much, add 200 ml hot water and boil for 5 more minutes. It should flow slowly off a spoon rather than sit on it.
Heat the remaining olive oil, stir in the mint for 10 seconds, and drizzle over the soup.
If using dried black-eyed peas, soak them in cold water overnight, discard the soaking water, and increase the cooking time to 50 minutes. Fresh black-eyed peas do not need to be soaked.
Taze börülceyi haşlarken suyunu dökmedim, çorbaya o su gitti ve tat çok daha dolu oldu. Bulguru börülce yumuşadıktan sonra atmak gerekiyor, birlikte attığımda bulgur dağılıp çorbayı bulamaç yaptı.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
