Monday, December 10, 2007

Börülce Çorbası (Black Eyed Pea Soup)

½ onion, diced
2 tablespoons Olive oil
1 tablespoon rice (uncooked, white)
1 tbsp tomato paste
1 cup black eyed peas
Salt, to taste

Cooking Instructions:

Soak black eyed peas in cold water for 15 minutes to half an hour. Rinse and put in a saucepan with 8 cups of cold water and rice. Bring to a boil and reduce heat to medium-low. Boil until peas are almost cooked (about 15 to 20 minutes). It is very important to cook them in UNSALTED water. While they are cooking, soften diced onion in olive oil. When the onions are soft, add tomato paste and try to break it up with the back of the spoon. When the peas are almost cooked, take one cup of water from them and add it to the oil-tomato paste mixture. Add all of this back to the soup and season (it will need quite a bit of salt, for lack of stock).

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