Sour Beef and Lentil Soup - using knuckle bones
Sour Beef and Lentil Soup - using knuckle bones
Ingredients:
1-2 beef knuckle bones
1 cup red lentils
1 onion, chopped
2 garlic cloves, minced
2 tablespoons tomato paste
1 tablespoon paprika
1 teaspoon cumin
1 teaspoon dried mint
1/4 cup lemon juice
Salt and pepper to taste
Olive oil for sautéing
Instructions:
Rinse the beef knuckle bones and place them in a large pot. Cover with water and bring to a boil. Skim off any foam that rises to the surface, then reduce the heat and let simmer for about 1 hour, until the bones are tender.
Remove the bones from the pot and set them aside to cool. Strain the broth through a fine mesh strainer and set aside.
Rinse the lentils and add them to the pot with the strained broth. Bring to a boil and then reduce heat and let simmer for about 20-30 minutes, until the lentils are tender.
While the lentils are cooking, remove any meat from the beef knuckle bones and chop it into small pieces. Discard the bones.
Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until soft and translucent. Add the minced garlic and cook for another minute or so.
Add the tomato paste, paprika, cumin, and dried mint to the skillet and cook for another minute or so, stirring constantly.
Add the cooked meat from the beef knuckle bones to the skillet and stir to combine.
Add the meat and spice mixture to the pot with the lentils and broth. Stir to combine and let simmer for another 10-15 minutes.
Stir in the lemon juice, salt, and pepper to taste.
Serve the soup hot, garnished with additional dried mint if desired.
Enjoy your delicious Turkish Sour Beef and Lentil Soup!
Ingredients:
1-2 beef knuckle bones
1 cup red lentils
1 onion, chopped
2 garlic cloves, minced
2 tablespoons tomato paste
1 tablespoon paprika
1 teaspoon cumin
1 teaspoon dried mint
1/4 cup lemon juice
Salt and pepper to taste
Olive oil for sautéing
Instructions:
Rinse the beef knuckle bones and place them in a large pot. Cover with water and bring to a boil. Skim off any foam that rises to the surface, then reduce the heat and let simmer for about 1 hour, until the bones are tender.
Remove the bones from the pot and set them aside to cool. Strain the broth through a fine mesh strainer and set aside.
Rinse the lentils and add them to the pot with the strained broth. Bring to a boil and then reduce heat and let simmer for about 20-30 minutes, until the lentils are tender.
While the lentils are cooking, remove any meat from the beef knuckle bones and chop it into small pieces. Discard the bones.
Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until soft and translucent. Add the minced garlic and cook for another minute or so.
Add the tomato paste, paprika, cumin, and dried mint to the skillet and cook for another minute or so, stirring constantly.
Add the cooked meat from the beef knuckle bones to the skillet and stir to combine.
Add the meat and spice mixture to the pot with the lentils and broth. Stir to combine and let simmer for another 10-15 minutes.
Stir in the lemon juice, salt, and pepper to taste.
Serve the soup hot, garnished with additional dried mint if desired.
Enjoy your delicious Turkish Sour Beef and Lentil Soup!