Shared by Tsivia Tobi
Tsivia Tobi's Merget Kaski (Vegetable Soup With Bulgur)
Yield: 8 - 10 servingsThis recipe was shared by Tsivia Tobi. Read more about her family in "Keeping a Couscous Tradition Alive — Even When There’s No Couscous in Sight" and try her recipes for kofta (meat patties), mashed pumpkin, and turshi (pickled vegetables).
Ingredients
- 3 tablespoons olive oil
- 2 medium onions, peeled and quartered
- 4 medium carrots, peeled and cut in half or thirds
- 4-6 stalks celery, cut into two inch pieces
- 1 medium to large turnip, peeled and cut into medium chunks
- 2 medium parsnips, peeled and cut into medium chunks
- 2 tablespoons parsley, chopped
- ½ cup + 2 tablespoons cilantro, chopped
- 2 tablespoons fresh dill, chopped
- 3 tablespoon tomato paste
- 3 ½ teaspoons of salt, divided
- 6 cups of stock (any kind)
- 4 small potatoes (~1 lb.), quartered
- 1 small butternut squash, peeled, seeded and cut into medium chunks
- 2 large or 3 medium zucchinis, quartered
- 1 can of chickpeas, drained and rinsed
- 1 teaspoon of freshly ground black pepper
- 1 cup of dry bulgur wheat, cooked separately, following instructions on box
Preparation
Step 1
In a large stock pot, heat 3 tablespoons of olive oil over medium heat. Add onions, carrot, celery, turnip, parsnips, parsley, cilantro, and dill and saute for 15 minutes until vegetables soften.
Step 2
Stir in tomato paste and 1 ½ teaspoons of salt and sauté for 1 minute. Add the stock and 4 cups of water and bring to a boil. Reduce heat to low and simmer for 30 minutes, partially covered.
Step 3
Add the potatoes, butternut squash, and zucchini and simmer for 20 minutes until softened. Add the chickpeas and simmer for 10 more minutes.
Step 4
Add 2 teaspoons salt and 1 teaspoon pepper. Taste and adjust for seasoning.
Step 5
Remove from heat and stir in ½ cup of cilantro.
Step 6
To serve, spoon ½ cup of bulgur into a bowl, top with soup and meat patties.
