Vegetable Soup

Sample Dishes from Turkish Cuisine

Vegetable Soup (Sebze Çorbası)

Servings: 6

Preparation

Peel the onion, wash and chop finely and place in a saucepan together with the butter or margarine, cover and sautè for 3-4 minutes over low heat, stirring. Add the flour and brown lightly. Add the water, blend well and leave to boil. Wash the other vegetables, remove the leaves where relevant and chop them finely. Pare and grate the potatoes and the carrot. Wash the rice. Add the vegetables, rice and the salt to the boiling mixture. Simmer for 35 - 40 minutes until really tender. Pass through sieve or food processor, add black pepper, stir and replace over the heat. In a seperate dish beat the egg well with the milk, add a couple of spoons from the hot soup to warm it and very gradually add this egg-milk mixture to the pot, stirring constantly, bring to boil and turn off the heat.

Nutritional Value
(in approximately one serving)

Notes

Depending on the season, vegetables such as fresh beans, or peas can also be used.