Page title and description

Soups & stews
Turkish village soup with bread and caraway
Ingredients
- 8 tbsp olive oil
- 1 large onion, roughly chopped
- 3 large carrots, roughly chopped
- 4 celery sticks, roughly chopped
- 4 garlic cloves, thinly sliced
- 1 level tbsp caraway seeds
- 3 tbsp fresh parsley, roughly chopped
- 400g tin whole plum tomatoes
- 500g cabbage, sliced, then roughly chopped
- 1 litre water or 750ml water and 250ml bean liquor
- 400g home cooked borlotti or pinto beans (200g dried weight) or 2x400g tins, drained
- 200g day old ciabatta or white rustic bread, half the crusts removed, torn into bite sized pieces
- 2 tbsp olive oil
Method
Prep time:
20 min
PT20M
Cooking time:
1h
10 min
PT1H10M
-
Step 1
Heat the olive oil in a saucepan large enough to hold all the vegetables over a medium flame. -
Step 2
When the oil is hot, add the onion, carrot, celery and a pinch of salt and gently fry, stirring occasionally, until the vegetables turn golden - about 15 minutes. -
Step 3
Add the garlic, caraway and half the parsley and fry for another couple of minutes before adding the tomatoes. -
Step 4
Cook for 10 minutes, then add the cabbage together with the water (or water and bean liquor) and continue simmering for a further 20 minutes. -
Step 5
Add the beans and cook for a final 10 minutes. -
Step 6
Remove from the heat, stir in the bread and remaining parsley and allow to sit for 5 minutes so the bread absorbs the liquid. -
Step 7
Serve with olive oil drizzled on top.