Hulled rye soup is a tasty and quick Persian vegetarian soup. Hulled rye is cheap (500 g under SEK 20) and has a long shelf life, which is why it is particularly suitable to have as a staple at home. In addition, it satiates many people!
In almost all Iranian homes, the meal starts with a soup during the winter months – but I like soups and serve it as a light lunch or sometimes as the main course even in the summer months.
The soup is relatively mild – if you want a little more “heat,” you can add a little sambal oelek, for example. The most important thing is to taste all the time and add what you like.
You have the choice to mix the soup a little coarse or relatively smooth – it’s a matter of taste – here at home, we prefer a slightly coarser soup.
Dilute the soup with as much water as you like – 1.1 liters of water may be acceptable – you can then thin the soup with cooking cream or creme fraiche if you wish.
You can also have 1-2 bay leaves and add them when the soup starts to boil – but don’t forget to remove them before blending them!
You can use chopped parsley or coarsely grated carrots as a topping. Sometimes I click on a tablespoon or two of a mixture of 2 Tbsp of yogurt, 2 Tbsp of mayonnaise, 1 tsp of salt, and 2 – 3 pressed cloves of garlic t. Croutons are also delicious to have with this soup.
If you want it as a main course, you can serve good sandwiches with it. Let the imagination flow.
| 4 – 6 portions. | 0,5 tsp sambal oelek |
| 1 – 2 Tbsp oil | Garnish |
| 0,5 onion | Chopped parsley |
| 1 big or 2 small carrots | Coarsely grated carrots |
| 1 stalk of celery | Or a mixture of |
| 1,25 dl hulled rye | 2 Tbsp mayonnaise |
| 0.5 Tbsp turmeric | 2 Tbsp yogurt |
| 0,5 tsp black pepper | 1 tsp salt |
| 1 hefty tsp salt | 2 . 3 garlic cloves (pressed) |
| 3 Tbsp concentrated stock or bullion | Dilute the soup with |
| 1,1-liter water | Water, Creme Fraiche |
| 2 Tbsp tomato paste | Or cooking cream, |
| 2 Tbsp lemon juice | Other things you can have in the soup |
| 0,5 tsp ground cumin | Bay leaves |
Method:
- Peel and dice the onion, wash, peel, and chop the carrots., wash and chop a celery stalk, measure out all other ingredients, and set them aside.
- Heat a large saucepan and add 1-2 tablespoons of oil. When it is hot (266 (F) ), add onions, carrots, and chopped celery stalks. Fry it for 1 – 2 minutes while stirring.
- Then add 1.25 dl of hulled rye, 0.5 tbsp of turmeric, a generous tsp of salt, and 0,5 tsp of black pepper. Stir and fry the mixture for 2 minutes.
- Add 3 tablespoons of concentrated stock or bullion. If you use bullion instead of stock, you need to check how many cubes you need for the amount of liquid. You can use the bullion or stock of your choice.
- Add 7.5 dl of water and 2 Tbsp of tomato puree or paste. Stir and bring to a boil, then lower the heat and let the soup simmer, covered, for 1 hour. Please stir the pot occasionally, so it doesn’t burn.
- After an hour, you can mix the soup. Use a blender or food processor. Blend it coarse or smooth according to your needs. Sometimes I serve the soup as it is without mixing it.
- Also, add 2 tablespoons of lemon juice.
- You can dilute the soup with water, creme fraiche, or a little cooking cream for a thinner consistency.
Garnish with chopped parsley or other herbs you like. Sometimes I garnish the soup with long strips of carrots, giving the soup a lovely crunch. Yes – you can let your imagination run wild!
It’s simply heavenly!
Enjoy!
Hulled rye
