Saturday, September 26, 2009

Carrot Soup (Havuc Corbasi)

2 big carrots, finely grated
1-2 cloves of garlic, grated
3 tbsp canola oil
1 tsp flour
2/3 cup orzo/vermicelli
6-7 cup water
2 tbsp yogurt
1 egg
1 tbsp salt to taste

Saute carrot in canola oil over medium heat for 2-3 minutes. Then, stir in garlic and flour. Saute for a while and then add water and stir well to dissolve flour inside.
Once it gets bubbling stir in orzo/vermicelli and salt. Lower the heat. Close the lid half way and simmer till the orzo/vermicelli is cooked.
Meanwhile, in a small bowl beat the egg and yogurt. Laddle the soup into the yogurt mixture slowly and stir. Then, pour the yogurt mixture into the soup slowly and stir well to make it even. Serve Carrot Soup warm or hot.
ENJOY

Back to Main Page TURKCE
2 buyuk boy havuc, ince rendelenmis
1-2 dis sarimsak, rendelenmis
3 yemek kasigi sivi yag
1 tatli kasigi un
2/3 su bardagi tel/arpa sehriye
6-7 su bardagi su
2 yemek kasigi yogurt
1 yumurta
1 yemek kasigi tuz

Once sivi yagda havuclari 2-3 dakika boyunca orta ateste kavurun. Sarimsak ve unu ilave edip biraz cevirin. Suyu ilave edin ve surekli karistirarak havuclarin su icinde esit olarak dagilmasini saglayin.
Kaynamaya baslayinca tel/arpa sehriyeyi ve tuzu ilave edin. Atesin altini kisin ve sehriyeler pisene dek pisirin.
Bu arada bir kasede yumurta ve yogurdu guzelce cirpin. Corbadan bir miktar alip yavas yavas bu karisimin icine dokerek karistirin. Sonra yogurt karisimini yavas yavas ve karistirarak corbaya dokun.
Havuc Corbasi’ni sicak servis yapin.
AFIYET OLSUN

Ana Sayfaya Don

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