Onion Soup with Sweet Basil (MONGOLIA)

 


  • 5 medium onions
  • 1 cup bulgur
  • 1/2 cup chickpea
  • 1 tbsp wheat starch
  • 1/2 cup vegetable oil
  • 3 tsp salt
  • 2 tbsp dried sweet basil
  • 1 tbsp vinegar
  • 7 cups water
  • 2 cups broth

Rest the chickpea in clean water for overnight. The day after, pour the chickpeas into ta pot with its water and boil it until the chickpea softens.

Slice the onion into half circles and put it into a separate pot. Add vegetable oil and slat on it.

Sauté the onion over medium heat by stirring constantly, until the onion pieces turn to half size.

Add the washed bulgur on it and sauté it for a while.

After adding the wheat starch, add 7 cups hot water on it and boil the mixture for half and hour at least.

At the end of the cooking time, add vinegar, boiled chickpea and 2 cups of broth in it and boil it 10 more minutes.

Finally add dried sweet basil in it and cook for about 1-2 more minutes, then remove the pot from the stove.

Fill the hot soup into the bowls and serve it hot.

ENJOY YOUR MEAL

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