The history of soup soup originating from Bolu comes from the Ottoman period. Imaret soup, which is appetizing even with its smell and appearance, will attract the attention of those who are looking for different soup recipes. So what is Imaret soup and how is Imaret soup made?
The tradition of soup kitchen and soup kitchen, which means the place where food was given to people whose financial situation was not good in the Ottoman period, is also famous for its soup. We are also very curious about the soup kitchen that continues to be made in Bolu. Imaret soup is a local delicacy… This soup, which belongs to the Bolu region, is made using milk, not yoghurt. Imaret soup flavored with spices is as practical as it is delicious… This flavor, which will be liked by those who love milk soup, is reminiscent of highland soup with its flavor and appearance. What are the soup ingredients of the Bolu region, how is the soup made?
IMARET SOUP RECIPE:
3 glasses of milk
1 tea glass of water
1 tea glass of rice
Half a tea glass of oil
1 tablespoon of flour
1 tablespoon of butter
1 teaspoon mint
1 teaspoon of paprika
1 teaspoon of salt
Put the milk in a large saucepan and let it boil.
While the milk is boiling, rinse the rice with plenty of water and drain it.
When the milk starts to boil, add the drained rice to the pot. Continue cooking with the bottom of the stove lowered.
Finely chop the onions into cubes.
Add oil in a pan and fry the onions until they turn light brown.
Take the roasted onions from the stove and add them to the pot where you boiled the milk.
In a deep bowl, mix the flour and egg by adding a cup of water.
Take two tablespoons of the water from the soup being cooked in the pot and add it to the flour and egg seasoning.
Mix the dressing well with the soup’s water and slowly add it into the soup.
Meanwhile, keep stirring the soup.
After cooking the soup for a while, add the spices and mix it one last time and remove it from the stove.
In a small sauce pan, melt the butter. Heat the pan by adding the chili pepper and mint.
Divide the cooked soup into serving bowls. Serve hot by drizzling the butter you have melted on it.