Turkish village soup with bread and caraway

Serves: 4

Edit

Update

Cancel

Total Time: 85

Prep Time: 15

Cook Time: 70

• 8 tablespoon(s) extra-virgin olive oil, plus extra to serve
• 1 large onion, finely chopped
• 3 large carrots, trimmed, peeled and finely chopped
• 4  celery sticks, finely chopped
• sea salt, black pepper
• 4  garlic cloves, peeled and thinly sliced
• 3  level tsp caraway seeds
• 3 tablespoon(s) roughly chopped flat-leaf parsley
• 1  x 400g tin whole plum tomatoes, drained of juice and broken up
• 500 gram(s) white cabbage, thinly sliced and chopped
• 1.25 liter(s) water, or 1 litre and 250ml bean liquor
• 400 gram(s) cooked borlotti or pinto beans (200g dried weight), or 2 x 400g tins
• 200 gram(s) day-old ciabatta or rustic white sourdough bread, crusts removed and torn into bite-sized pieces

Method

1. Heat the olive oil in a large saucepan over a medium heat, add the onion, carrot, celery and a pinch of salt and gently fry for 15-20 minutes, stirring occasionally, until the vegetables begin to turn golden. Add the garlic, caraway and half the parsley and fry for 1-2 minutes, then add the tomatoes. Cook for another 5-8 minutes, again stirring occasionally. Add the cabbage and water or stock, bring to the boil and simmer over a low heat for 20 minutes until the cabbage is almost cooked. Add the beans and simmer for a further 10 minutes, stirring frequently until the cabbage is tender.
2. Remove from the heat and taste for seasoning, then stir in the bread and the rest of the parsley. Leave for 5 minutes for the bread to absorb the liquid. The soup should be thick, almost like a stew; if too dry, add a little more water or bean liquor. Serve drizzled with extra-virgin olive oil. Recipe by Annie Bell

• Rated:
• 
• 
• 
• 
• 

by 0 people

View more recipes from

Add your own comments

Here are some alternate versions of this recipe created by our wonderful community of chefs!