Ingredients

• 200 g fermented bulgur
• 1 piece onion
• 3 clove garlic
• 3 tbsp olive oil
• 1.5 kg vegetable stock
• 1 bunch fresh dill
• 1 bunch fresh parsley
• 1 tbsp tomato paste
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp red pepper flakes
• 2 tbsp lemon juice

Instructions

1. Prepare the bulgur

   Rinse the fermented bulgur under cold running water for 2-3 minutes until the water runs clear. Drain thoroughly and set aside. The bulgur should smell pleasantly sour but not off-putting. Do not skip the rinsing as it removes excess fermentation liquid that could make the soup too acidic.

2. Sauté aromatics

   Finely dice the onion into 5mm pieces and mince the garlic. Heat olive oil in a large pot over medium heat for 1-2 minutes. Add onion and cook for 5-7 minutes until soft and translucent, stirring occasionally. Add garlic and cook for 1 minute until fragrant. Do not let the garlic burn or it will become bitter.

3. Add tomato paste

   Add tomato paste to the pot and cook over medium heat for 2-3 minutes, stirring constantly. The paste should darken slightly and become aromatic, releasing a rich, concentrated tomato scent. Do not let it stick to the bottom of the pot or burn as this will create a bitter taste.

4. Add bulgur and stock

   Add the rinsed fermented bulgur to the pot and stir to coat with the aromatics for 2 minutes over medium heat. Pour in the vegetable stock and bring to a boil over high heat for 3-4 minutes. The mixture should bubble vigorously and the bulgur should start to soften. Do not add cold stock as it will lower the temperature too much.

5. Simmer the soup

   Reduce heat to low and simmer partially covered for 25-30 minutes until the bulgur is tender and the soup has thickened slightly. Stir every 10 minutes to prevent sticking. The soup should have a porridge-like consistency with visible bulgur grains. Do not cook on high heat or the bulgur will become mushy.

6. Add herbs and seasonings

   Finely chop the dill and parsley. Add salt, black pepper, and red pepper flakes to the soup and stir over low heat for 2 minutes. Add three-quarters of the chopped herbs and cook for 3-4 minutes until wilted and aromatic. The herbs should release their fresh scent but maintain some color. Do not add all herbs at once as some should be reserved for garnish.

7. Finish and serve

   Remove from heat and stir in lemon juice. Taste and adjust seasoning with salt if needed. Let rest for 5 minutes to allow flavors to meld. The soup should have a pleasant tangy flavor with herbal notes. Serve hot garnished with remaining fresh herbs. Do not reheat on high heat as this will diminish the fresh herb flavors.

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