Bone and Rice Soup Recipe
I prepared this soup in my own way to evaluate the bones I kept in the freezer. But it is such a recipe that it makes me feel like there is definitely such a local soup recipe in one region of Turkey. If that region is yours and you have a soup like it, share it in the comment section, please.
It resembles the recipe for lebeniye soup because of the rice and chickpeas it contains. But lebeniye is prepared with meatballs, not meat. When thinking about soups prepared with meat, the first thing that comes to mind is wedding soup. But it doesn't have rice and chickpeas either. It also resembles bone broth soup but it has vermicelli. The point is, this bone and rice soup is like a synthesis of many soups.
Although it doesn't have a unique name, it is a delicious soup as a result. Moreover, it is quite filling. Thanks to both the yoghurt dressing and the rice and chickpeas, it becomes a soup that can fill your stomach easily.
No butter or oil is added to the soup, except for the sauce. But since bone broth is already fatty, there is no need for it. In fact, if the bone broth is too fatty, it may even be good to drain the excess oil a little.
I used lamb bones, but you can use cow bones or even chicken thighs. You can fry dries mint on it as I do, or you can fry paprika or pepper flakes.
Enjoy the recipe...
- 1/2 cup of rice,
- 1 cup of boiled chickpeas,
- 1 cup of yogurt,
- 1 egg yolk,
- 2 tablespoons of flour,
- Juice of 1/2 lemon,
- 5 cups of boiling water,
- Salt to taste.
For bone broth;
- 1.5 kg of bones with little meat on,
- 3 cups of water,
- 3 bay leaves,
- 1 teaspoon of peppercorns.
For the above;
- 5-6 tablespoons of olive oil,
- 1 tablespoon of dried mint.
- Take the bones, bay leaves and black peppercorns into the pressure cooker,
- Add the water, close the lid and boil until the remaining pieces of meat begin to separate from the bones,
- Strain the water and set aside,
- Separate the meat from the bones and set aside,
- Take water, broth and rice in a pot and simmer until the rice softens,
- For its dressing, whisk yoghurt, flour, lemon juice and egg yolk in a deep bowl until you reach a smooth consistency,
- Take a ladle of soup broth and add it slowly to the seasoning and whisk quickly,
- After the seasoning gets warm, add it to the soup slowly and whisk quickly,
- Add the boiled chickpeas and meat, stir constantly, cook until it thickens and remove from heat,
- Add salt and mix,
- For the topping, heat the olive oil, add the mint, mix and remove from heat,
- Add the sauce to the soup and mix.