Pickle brine soup is a spicy Turkish soup made by simmering leftover pickle brine with rice and plenty of red pepper flakes. It is a popular starter at grill and barbecue meals and for picnics. Since the salt level in pickle brine varies widely, adding any extra salt at the end is key to balancing the flavor. It can also be carried in a thermos and served at outdoor gatherings.
Put the rice and water in a pot and boil for 12 minutes, until the grains are tender.
Once the rice is tender, add the pickle brine and bring the soup to a boil. Reduce the heat and cook for 25 more minutes.
Melt the butter in a separate skillet and sauté the red pepper flakes. Drizzle over the soup and sprinkle with dried mint.
Remove the soup from the heat and let it rest for 20 minutes before serving so the flavors can meld.
If you add the pickle brine too early, the acidic environment can keep the rice from softening fully. Cook the rice first, then add the brine. Allergen: contains milk and dairy products (butter).
2 yemek kaşığı pul biberi tarifte yazdığı gibi ekledim ama çorba benim için fazla acı oldu, bir dahaki sefere yarım ölçüyle başlayıp tadına bakarak kademeli artıracağım.
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