LENTEN

Lenten Kharcho Soup with Smoked Celery and Bulgur

⏳ Time

3 hours 20 minutes

🥕 Ingredients

🍽️ Servings

Description

A lenten soup featuring a wealth of spicy and vibrant ingredients, including a flavorful sauce. It is recommended to simmer the broth for 2-3 hours. This recipe was shared by a chef from a popular American restaurant.

Ingredients

Celery stalk - 7.1 oz
Celery salt - 16.9 oz
Satsivi - 9.9 oz
Carrot - 16.9 oz
Onion - 15.5 oz
Tomatoes - 7.1 oz
Bulgur - 7.1 oz
Sweet Pepper - 14.1 oz
Broccoli - 14.1 oz
Cilantro - 0.7 oz
Soy Sauce - 0 fl oz
Barley malt extract - 0.4 oz
Garlic - 0.4 oz
Parsley - 0.4 oz
Smoked salt - 0.4 oz
Dill - 0.4 oz
Tarragon - 0.3 oz
Bay leaf - 0.4 oz
Salt - 0.3 oz
Ground Black Pepper - 0.3 oz
Green peppercorns - 0.4 oz

Step by Step guide

Step 1

Prepare a vegetable broth. For this, take 200 grams each of onions, tomatoes, carrots, celery stalks, celery root, and bell peppers, and sauté them in a heavy-bottomed pot with vegetable oil. Then, add a liter of water and bring to a boil. Add the broccoli stems, parsley stems, dill, peppercorns, and bay leaf, and simmer on low heat for 2 to 3 hours.

Step 2

Take 280 grams of celery root, coat it with a mixture of barley malt extract, soy sauce, and smoked paprika, and then roast it in the oven until cooked through.

Step 3

For sautéing, julienne 240 grams of onion, 280 grams of carrot, and 200 grams of bell pepper. Sauté in vegetable oil, add garlic and satsivi sauce, and simmer until cooked through. Add spices to taste.

Step 4

Add the sautéed vegetables, smoked celery, and cooked bulgur to the broth. Bring to a boil, season with salt and pepper, and stir in the chopped cilantro and tarragon.