Ezo Bride soup ( Turkish cuisine)

Ezo bride soup1

Couple of months ago a friend blogger posted this recipe on her blog and it so happened that I had all the ingredients to try it. Half an hour later I made it and I really liked it, so I asked for permission to post it in English on my blog. I have changed couple of things to my taste too.
It is rainy and gloomy day here and while I was looking through my pictures I noticed I haven’t posted this recipe and I think it is very appropriate for a stay in, lazy kind of Sunday.



5 cups of water( you can use broth as well, chicken, beef, vegetable, whatever you like)
2/3 cup red lentil

2/3 cup bulgur ( whole)

3 tbsp white rice

1 white onion, chopped
3 cloves garlic, chopped
3 tbsp tomato puree ( or crushed tomatoes)

3 tbsp oil ( vegetable, olive)
1 tbsp paprika
salt and pepper to taste

* Additional ingredients:
– you can garnish with fresh mint, dill, parsley, sausage, feta cheese, fresh lemon juice, hot red pepper etc.

Ezo bride soup4


1. Bring the 5 cups of water to a boil. Add the lentil, bulgur and rice and boil for 20 minutes on medium high. 
2. Add the onion and garlic and tomato puree ( or crushed tomatoes). Boil for 10 more minutes on medium .
3. In a separate pan heat the vegetable oil then add the paprika and stir well, then add some of the soup with a ladle in the small pan and stir. When the small pan is almost full, transfer the liquid gradually while stirring in the big soup pan. Add the salt and pepper to taste. 
4. Serve hot, garnish to taste.
* In the picture I used fresh dill and hot Italian sausage for garnish.