Suleymaniye Soup Recipe

As the season approaches the winter months, we begin to look more and more for soups on the table. We also consume a variety of classic soups, from ezogel to plateau soup, from tomato soups made from tomatoes prepared in winter to tarhana. There is another soup that is a little different and almost as satisfying as the main course. Let us add another new favorite to your soup recipes. Introducing Süleymaniye soup, which has its origins in the Ottoman palace cuisine! It contains plenty of vegetables, legumes and meat. Even though it takes a bit of effort to prepare, it is filling enough to replace a main course. Would you like a warm bowl of soup?

How to Make Suleymaniye Soup Recipe?

• Chop the onion finely. Grate the potatoes, carrots and zucchini.
• Put your soup pot on the stove and add olive oil and butter and melt it. Add the finely chopped onion to the pot and fry until it softens.
• Then add grated zucchini, carrots and potatoes to the pot and fry lightly. Add finely chopped or grated garlic and mix. Add flour to the vegetables and fry.
• Add the washed red lentils to the pot, stir and add 5 glasses of hot water. After mixing the soup well, close the pot's lid and let it cook until the vegetables soften.
• Add minced meat, salt and pepper to a mixing bowl and knead well. Cut marble-sized pieces from the meatball mixture, roll them in your palm and place them on a plate.
• After preparing all the mixture in this way, put a pan on the stove and heat it. Put the meatballs in it and fry them.
• At the same time, after adding the spinach to the soup, add 3 glasses of water, salt and black pepper and cook with the lid closed for about 15 minutes.
• When the meatballs gain color, add butter to them and gently shake the pan to ensure that the butter is mixed into all the meatballs. After the meatballs are cooked, add them to the vegetables cooked in the pot along with the butter.
• You can serve your soup hot after it is cooked. Enjoy your meal!