Here, is my version of Turkish Beyran Soup.
Prep time: 2 hours 20 minutes
Cook time: 2 hours 45 minutes
Serving sizes: 4 persons
The ingredients is divided into two.
- 3 red onions
- 2 garlic
- 2 teaspoon cumin seeds
- 5 dried chillies
- 3 tbsp olive oil
- 1 tbsp butter
- 165ml tomato puree
- 1 cup/ 160 g dhal
- 2-litre water
- 300g beef
- 5 cm ginger (slice)
- 1cup carrot cube-shaped
- 2 teaspoon salts
- Soup leaf
- Spring onion
Soaked the main ingredients for soup
Soaked dhal for 2 hours and boil it for ½ hours. Then, put beef and slice ginger in the same pot.
Boiled for another 1 hour.
Pound the sautéing ingredients
Pound the red onions, garlic, cumin seeds and dried chillies using mortar and pestle. Put it aside.
In another pot, preheat the olive oil and butter. Then add in the pounded mixture and sauté until fragrance.
Then, add in tomato puree. Cooked for another 5 minutes or until it reddish in colour.
Cooked the soup
After 1 hour complete, switch off the fire for pot containing boil beef. Scoop out the beef and placed it in the sauteing pot.
Pour the remaining broth into the sauteing pot. Add in the carrot and cook for another 1 hour.
Seasoned with salt.
Garnished with the cut soup leaf and spring onion.
The soup is ready to be served.
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