Bulgur soup

A selection of bulgur soup recipes with step-by-step photos and instructions. We will tell you and show you how to cook delicious bulgur soup quickly and easily!

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Bulgur soup recipes

Ingredients

Reddish lentils – 80 g

Tomato paste – 2 tbsp.

Garlic – 2 cloves

Vegetable oil – 3 tbsp.

Dried tomato – 5 pcs.

Dried mint – 5 g

Ingredients

Onions – 1 pc.

Sunflower oil – 5 tbsp.

Meat broth – 2 l

Ground black pepper - to taste

Hot pepper - to taste

Bay leaf – 2 pcs.

Fresh dill – 0.5 bunch

Ingredients

Chicken leg – 1 pc.

Potatoes – 2 pcs.

Pickled cucumber (large) – 1 pc.

Vegetable oil – 2 tbsp.

Pepper - to taste

Spices - to taste

Sour cream - to taste

Ingredients

Short grain rice – 150 g

Reddish lentils – 100 g

Tomato paste – 1 tbsp.

Garlic – 1 clove

Vegetable oil – 1 tbsp.

Ground dark pepper - on the tip of a knife

Smoked paprika – 0.25 tsp.

Mint (dried) – 1 tbsp.

Lemon - for serving

Ingredients

Tomatoes – 220 g

Sweet pepper – 120 g

Potatoes – 200 g

Vegetable oil – 1 tbsp.

Smoked paprika – 0.5 tsp.

Ground dark pepper – 0.25 tsp.

Asafoetida – 0.5 tsp.

Ingredients

Chicken legs – 2 pcs.

Potatoes – 1 pc.

Bay leaf – 1 pc.

Salt, pepper - to taste

Oregano - to taste

Rosemary - to taste

Ingredients

Chicken broth – 1.5 l

Garlic – 3 cloves

Lemon (juice) – 0.5 pcs.

Vegetable oil – 1-2 tbsp.

Salt, pepper - to taste

Ingredients

Minced meat – 250 g

Potatoes – 90 g

Onion – 30 g

Bulgur – 1/4 cup

Sunflower oil – 2 tbsp.

Bay leaf – 2 pcs.

Pickled cucumbers – 2 pcs.

Ingredients

Potatoes – 2 pcs.

Garlic – 2 cloves

Celery root – 50 g

Champignons – 50 g

Vegetable oil – 30 ml

Salt, hot pepper - to taste

Fresh herbs - for serving

Ingredients

Minced beef – 300 g

Salt, pepper - to taste

Vegetable oil – 2 tbsp.

Basil - to taste

Ingredients

Chicken wings – 250 g

Potatoes – 60 g

Bell pepper – 50 g

Green onions – 2 pcs.

Bulgur – 1/3 cup

Sunflower oil – 30 ml

No matter what kind of greens – 10 g

Ingredients

Potatoes – 1 pc.

Pickled cucumbers – 40 g

Bay leaf – 2 pcs.

Ingredients

Reddish lentils – 50 g

Sweet bell pepper – 90 g

Potatoes – 250 g

Sun-dried tomatoes – 40 g

Dried mint – 1 tsp.

Ingredients

Chicken or vegetable broth – 1.8 l

Potatoes – 3 pcs.

Hard cheese – 40 g

Chicken eggs – 1 pc.

Vegetable oil – 1 tbsp. l.

Butter – 1 tbsp. l.

Greens - a few sprigs

Ingredients

Chicken hearts - 200 g

Potatoes - 2 pcs.

Onion - 1 pc.

Canned peas - 5 tbsp.

Processed cheese – 90 g

Dry basil - 1 tsp.

Vegetable oil - 2 tbsp.

Parsley - 5-10 g

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Bulgur soup

Wheat serves as the basis for producing various types of cereals. These include bulgur, which is especially popular in the Mediterranean countries and the Balkans. Thanks to its beneficial properties and good organoleptic qualities, this product, despite its fairly high cost, is winning the sympathy of an increasing number of our fellow citizens. This crushed wheat cereal can serve as the basis for first and second courses; it is added to cutlets and confectionery products, as well as to salads. Bulgur soup turns out nourishing and tasty, even if it is cooked in vegetable broth without adding meat. It tastes even better if you add beef or chicken. In the East, lentils are often added to such dishes. Such soups with mushrooms are popular among our fellow citizens. There are so many recipes for first courses made from bulgur that it’s hard not to choose an option to suit your taste, no matter what gastronomic preferences a person has.

Individual manufacturing

In the minds of almost all of our fellow citizens, bulgur still remains an exotic product. They will need advice from the most experienced chefs on how to cook soup from the overseas grain given to us.

For soup, you usually choose large bulgur, adding it to the dish 20 minutes before it is ready. Some types of dishes require finely ground bulgur. If you need to add small grains, this will almost certainly be mentioned in the recipe. If there are no similar instructions, then large grains are taken.
Bulgur never boils to such an extent that it transforms into an amorphous mass, but it greatly increases in volume (approximately 3 times). If you want to reduce this effect even a little, you need to wash the cereal with cool water 5 minutes before adding it to the soup and put it in the refrigerator. In other options, there is no need to wash the bulgur, because it is steamed during production.
Bulgur soup is not prepared in large quantities. If you leave it the next day and reheat it, the bulgur will increase in volume much more than at first, which is why the food will resemble not the first, but the second dish, and will become unappetizing.

Turkish soup with lentils and bulgur (ezo chorbasi)

bulgur – 80 g;
reddish lentils – 80 g;
water – 2-2.5 l;
sun-dried tomatoes – 5 pcs.;
tomato paste – 40 ml;
garlic – 2 cloves;
onions – 100 g;
turmeric – 5 g;
dried mint – 5 g;
refined vegetable oil – 60 ml;
salt - to taste.

Remove the skins from the onion and cut into small cubes.
After peeling the garlic cloves, finely chop them with a knife.
Cut the sun-dried tomatoes into small pieces.
Wash the lentils.
Boil water in a kettle.
Pour vegetable oil into the bottom of the pan in which you will cook the soup and heat it.
Add onions, garlic and tomatoes to the oil. Fry them for 5 minutes, stirring with a spatula.
Add tomato paste and turmeric and stir. Simmer the vegetables for another 2-3 minutes.
Add lentils and bulgur to the pan. Pour in 2 liters of unstained cold water. Stir.
Bring the soup to a boil and simmer for 20 minutes. If it seems extremely thick to you, add 1-2 cups of hot boiled water and bring to a boil again.
Add dried mint to the soup and add salt. Continue cooking the soup for another 5-10 minutes.

When serving, you can add a slice of lemon or lime to each bowl of Turkish soup.

Chicken and bulgur soup

chicken – 0.3-0.4 kg;
water – 1.5 l;
potatoes – 100 g;
carrots – 50 g;
onions – 50 g;
bulgur – 40 g;
bay leaf – 1 pc.;
salt, rosemary, oregano, pepper - to taste.

Rinse each part of the chicken (for example, small breast, leg, drumsticks), dry and place in a saucepan. Fill with water, bring to a boil, add spices, a little salt and cook for about 30-40 minutes until tender.
Remove the chicken from the broth, strain the broth and dilute with boiled water to the original size.
Peel the chicken meat and separate it from the bones, cut the chicken meat into small pieces.
Wash the potatoes, peel them, cut them into cubes about 1.5 cm in size.
Scrub the carrots, rinse, and pat dry with a napkin. Cut it into circles. If your vegetable is large, you can cut it into halves or even quarters.
Peel the onion and cut into small cubes.
Place the vegetables in the broth and bring it to a boil. After 10 minutes, add the bulgur and cook the soup for another 15 minutes.
Add fresh herbs or dried herbs, chopped chicken. Wait for the soup to boil again, cook it for 5 minutes.

Before pouring the soup into bowls, let it sit, covered, for 10-15 minutes. The soup recipe is quite simple, but the introduction of bulgur into its composition makes its taste unusual and unique.

Pumpkin soup with bulgur and meatballs

pumpkin – 0.4 kg;
bulgur – 100 g;
minced meat – 0.3 kg;
onions – 150 g;
water – 1.5 l;
refined vegetable oil - how much will be needed;
salt, pepper - to taste.

Wash the pumpkin and remove the skin. Remove the pulp and seeds from it.
Remove the skins from the onion. Cut half of it as finely as possible with a knife and add to the minced meat.
Salt and pepper the minced meat, stir it with your hands, form small balls from it.
Cut the remaining onion into small cubes or half rings.
Cut the pumpkin into cubes about 1.5-2 cm in size.
Pour a little oil into the pan and brown the onion in it. Add pumpkin, bulgur and water. Cook over low heat until the pumpkin becomes soft.
Puree the contents of the pan using a blender.
Add salt and pepper to the soup, stir, return to the heat.
Heat the soup over low heat until it begins to boil.
Drop the meatballs into the soup one at a time.
Cook the soup, stirring so that it does not burn, for another 10-15 minutes.

Thick puree soup of pumpkin and bulgur with meatballs is unlikely to leave anyone indifferent. It will appeal not only to adults, but also to children.

Bulgur soup with mushrooms

water – 2 l;
bulgur – 40 g;
potatoes – 0.2 kg;
fresh champignons – 100 g;
carrots – 100 g;
daikon – 50 g;
celery root – 50 g;
garlic – 2 cloves;
refined vegetable oil – 40 ml;
onions – 100 g;
salt, pepper, fresh herbs - to taste.

Peel the daikon and celery and grate them coarsely.
Peel the carrots, cut them into strips or chop them on a grater with large holes.
Remove the peel from the onion and cut it into small pieces.
Peel the potatoes and cut into medium-sized cubes.
Rinse and dry the champignons with a napkin. Cut them into small cubes or strips.
Pour oil into the pan, add onions and carrots. Fry them until golden brown.
Add daikon and celery and continue frying vegetables for 2-3 minutes.
Add the mushrooms, after a few minutes add the potatoes and bulgur.
Warm the food for 1-2 minutes without water, then add water and stir.
Bring the contents of the pan to a boil, cook for 20 minutes. Add salt and pepper to taste, cook for another 2-3 minutes and remove from heat.

Spicy Algerian soup with beef and bulgur

bulgur – 0.2 kg;
beef – 0.2 kg;
water – 2.5 l;
onions – 100 g;
hot capsicum – 10-20 g;
butter – 20 g;
paprika flakes, garlic, salt, turmeric - to taste.

Rinse the beef and cover with water. Bring to a boil. Cook for 10 minutes over medium heat. Reduce the flame intensity and cook until the meat is cooked.
Remove the meat from the broth. Cut it into small portions and return to the broth.
Peel the onions and cut them into small cubes.
Remove the seeds from the pepper and chop it as finely as possible.
Melt the butter in a frying pan, put the onion in it, fry it until transparent. Add pepper and finely chopped garlic, fry the vegetables together for another 2-3 minutes.
Place the bulgur into the broth. Bring it to a boil.
Add paprika flakes and turmeric.
Cook the bulgur for 20 minutes, then add the sauteed vegetables to it and continue cooking for another 5 minutes.

The soup is allowed to brew for 10 minutes under the lid and served. This dish will appeal to lovers of spicy dishes.

Bulgur is mixed with a wide variety of foods; its taste is perfectly revealed in soups. The first dishes with this cereal have a unique taste, they come out thick and satisfying. There are many recipes for these dishes, so anyone can choose an option that suits their gastronomic preferences.

Bulgur soup: TOP 3 recipes

Recipe contents:

How long does it take to cook bulgur?
Turkish bulgur soup
Chicken soup with bulgur
Mushroom soup with bulgur
Video recipes

Bulgur soup is the first dish that came to us from the Mediterranean countries, the Middle East and the Balkans. In these territories, cereals have been created for more than 4000 years. With all this, the development of production in each country remains constant to this day. Bulgur is obtained from hard types of wheat, which is subjected to heat treatment, then dried in the sun, and then the bran is removed from the wheat. The grains are ground to a suitable size.

Bulgur has almost all its advantages. Cereals contain virtually the entire chemical composition: vitamins (a group of low molecular weight organic compounds of relatively simple structure and varied chemical nature) PP, E, K, group B, beta-carotene, saccharides, fatty acids, fiber. Millet is perfectly absorbed by the body, has a positive effect on the skin and hair, restores metabolism and strengthens the nervous system. In eastern countries they replace pearl barley and rice. When cooked, the size of the grains increases three times, but they do not boil down to a porridge-like mixture, which makes bulgur irreplaceable for side dishes and soups.

How long does it take to cook bulgur?

As written above, bulgur is a grain with a long history. It is usually used in dishes of Mediterranean, Indian, Oriental, Armenian, Chinese and Azerbaijani cuisines. After heat treatment with water and drying, the grains are shelled, crushed and sorted by degree of grinding.

Small faction. Used as an additive when baking bread, muffins, pies and cookies. The baked goods gain a nutty flavor and a slight crunch.
Middle faction. Suitable for side dishes, porridges and thick soups. They are also used for appetizers and desserts.
Large faction. It is used for pilaf and is not inferior in taste to traditional rice. It is an excellent substitute for couscous and pearl barley, but does not boil to a mushy state.

In order to cook bulgur, you need to know certain characteristics.

The grain is not washed or soaked.
Before cooking, the cereal is fried in oil (butter or olive) for a pleasant smell and nutty taste.
For cooking, use a pan with a thick bottom and walls. A good option is a cauldron and a wok. The grain languishes in them and does not bubble.
The proportions of water and cereal are 1:2. The perfect ratio for a sticky porridge.
When cooked, the grain increases 3 times. Therefore, the dishes must be of the appropriate size.
Bulgur does not mix with tomato paste, dried fruits, paprika and tarragon. It is not recommended to use it with beets and cabbage. There are also no recipes with eggs.

The product is prepared using several methods. Regular - bulgur is filled with 2 parts of bubbling water and wrapped tightly for 40-50 minutes. The cereal is also steamed in a thermos. Bulgur comes out delicious even in the microwave. It is necessary to cook it at maximum power for 2-3 minutes, then let it cook under a closed lid for 12-15 minutes. You can also cook grain in a slow cooker. To do this, select the “Buckwheat” mode. But gourmets choose a long production method. The millet is fried in the “Baking” mode, salt and spices are added, poured with bubbling water and cooked in the “Stewing” mode for 20 minutes. Afterwards, leave the porridge on “Heating” for 7-9 minutes.

Turkish bulgur soup

Calorie content per 100 g - 44.5 kcal.
Number of servings - 7
Production time - 30 minutes

Ingredients:

Bulgur – 120 g
Water - 1.5 l
Reddish lentils – 100 g
Turmeric - 1 tsp.
Onion - 1 pc.
Vegetable oil - 0.5 tbsp.
Tomato - 2 pcs.
Salt (to taste) - 4 g
Parsley - 20 g

Chicken soup with bulgur

For almost everyone, bulgur is a new culinary craze! Since cereals are not inferior to buckwheat and rice in terms of the content of necessary chemical compounds, bulgur can be an excellent candidate for ordinary ingredients. Chicken Bulgur Soup is an amazing hearty lunch dish for the whole family.

Ingredients:

Bulgur – 100 g
Legs - 2 pcs.
Carrots - 2 pcs.
Onion - 1 pc.
Potatoes - 2 pcs.
Water - 2 l
Garlic - 1-2 cloves
Bay leaf - 2 pcs.
Greens - a couple of sprigs
Salt - 1 tsp. or to taste

Step-by-step production:

Fill the washed leg with water, place it on the stove and boil. After boiling, cook the chicken for 5-7 minutes and drain the first broth. Pour 2 liters of water over the chicken again, add salt to taste and cook the meat until cooked.
Remove the chicken from the broth and cut into pieces.
Cook the bulgur according to the instructions indicated on the package. It usually cooks for 15-20 minutes.
Peel, wash and chop the onion.
Grate the peeled and washed carrots.
Fry the onions and carrots in butter for 3-5 minutes.
Peel the potatoes and cut into pieces.
Place boiled bulgur, chopped meat and fried vegetables in a saucepan with chicken broth.
Pour water over all ingredients, adjusting the thickness of the soup to taste. Add salt and cook the soup until the potatoes are tender, about 10 minutes.
5 minutes before readiness, add bay leaf, pressed garlic and chopped herbs.

Mushroom soup with bulgur

There are a huge number of options for mushroom soups. They all differ from each other in the composition of ingredients and manufacturing method. Soup with mushrooms and bulgur - it turns out no worse than other options. Nutritious, tasty, satisfying.

Ingredients:

Champignons – 800 g
Carrots - 1 pc.
Onion - 1 pc.
Potatoes - 3 pcs.
Bulgur – 100 g
Vegetable oil - for frying
Greens - a bunch
Ground dark pepper - a pinch
Salt - to taste

Step-by-step production:

Wash the champignons, cut into pieces and fry in a frying pan in vegetable oil.
Peel the potatoes, onions and carrots, cut into cubes and fry in the same way.
Boil the bulgur for 10 minutes.
Place all the ingredients in the pan: boiled bulgur, fried champignons, potatoes, onions and carrots. Fill everything with drinking water, season with salt and pepper and cook for 15 minutes.
When serving, add finely chopped herbs to each plate.

Culinary recipes and photo recipes

Bulgur soup

Soups with cereals are healthy, very filling and tasty. These dishes are also notable for their fast preparation. The first dishes with bulgur are especially delicious. This crop is wheat cereal, but not the same as what we are used to creating here. Bulgur is steamed and crushed, its shells are removed, and dried, so it cooks relatively quickly, especially in soups. There is not a single hint of festivity in bulgur soup; it is a completely everyday dish that allows you to enjoy small and savory things. If you have not previously prepared dishes with such grains, then you will be interested to find out that bulgur cooks in approximately 15-20 minutes.

Ingredients for making bulgur soup:

water – 2 l
potatoes – 350 g
chicken fillet – 150-200 g
onion – 0.5 pcs.
carrots – 0.5 pcs.
bulgur cereal – 4 tbsp. l.
spices, salt - to taste
vegetable oil – 10 ml

Recipe for making bulgur soup:

In terms of time, potatoes, bulgur and chicken fillet are cooked approximately identically (about 15-20 minutes), so all these ingredients are added to the soup almost instantly. Place pieces of chicken meat into boiling water, then peeled and chopped potatoes.

Next, add the washed bulgur to the soup.

The remaining vegetables are added to the soup not raw, but sautéed, meaning that coarsely chopped onions and carrot slices are fried in oil for about 1-1.5 minutes.

Add vegetables with oil to the soup after bulgur. Salt and spices can be added after all the ingredients have already been added to the soup.

In total, the bulgur soup will take 30-35 minutes to cook. At the very end, you can add fresh dill or other herbs to the dish.

This bulgur soup brings out all its flavor when warm and hot. You can give it with a spoon of butter or with toast, Borodino bread, green onions, etc. If your family often wrinkles their nose when they are given soups with cereals, then this time the taste of the soup will pleasantly surprise them.