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Print Recipe
Lenten Cream Soup with Bulgur Recipe
This puree soup has a very delicate, velvety texture and mild flavor. Bright dressing with bulgur, garlic, parsley and soy sauce balances this soup and adds flavor to the dish. Despite its lightness, the soup is very nourishing and nutritious.
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Ingredients
For soup
For fueling
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Ingredients
For soup
For fueling
Instructions
  1. Bulgur boil until cooked in slightly salted water, it will take 10-15 minutes.
    Bulgur boil until cooked in slightly salted water, it will take 10-15 minutes.
  2. Heat the vegetable oil and fry the onion, cut into half rings.
    Heat the vegetable oil and fry the onion, cut into half rings.
  3. From canned beans drain the liquid and rinse it. Peel the potatoes, cut into large cubes. Beans and potatoes add to the saucepan, pour soy sauce. Add water so that it covers all the ingredients of the soup.
    From canned beans drain the liquid and rinse it. Peel the potatoes, cut into large cubes. Beans and potatoes add to the saucepan, pour soy sauce. Add water so that it covers all the ingredients of the soup.
  4. Put on a strong the fire, when water boils, reduce the fire, to put salt on soup and boil until promise potatoes. Ready soup to punch in a blender.
    Put on a strong the fire, when water boils, reduce the fire, to put salt on soup and boil until promise potatoes. Ready soup to punch in a blender.
  5. For the bulghur in a bowl, mixed the fueling. Parsley chopped chop down, add oil, soy sauce, garlic, squeezed out through press.
    For the bulghur in a bowl, mixed the fueling. Parsley chopped chop down, add oil, soy sauce, garlic, squeezed out through press.
  6. Add the dressing to the prepared bulgur and stir.
    Add the dressing to the prepared bulgur and stir.
  7. Pour into soup bowls and add the refueling with the bulgur.
    Pour into soup bowls and add the refueling with the bulgur.

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