Turkish village soup with bread and caraway from Casa Moro: The Second Cookbook (page 62) by Samantha Clark and Samuel Clark

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute pinto beans for borlotti beans.

  • Emily Hope on January 22, 2020

    My family liked this soup pretty well--a nice spin on the vegetable and bean soup that we have frequently in the fall and winter, and a good use of leftover bread. Only change was to saute some bacon with the veg and reduce the caraway to 2 teaspoons--I thought that the flavor was subdued but C said "too much fennel". I left the seeds whole as it doesn't say to grind them up, but wasn't sure if that was the right approach--I feel like it does mean the caraway flavor isn't too pronounced, but also there are hard little seedy bits in the soup. This is improved with a bit of grated aged cheese and pepper on top along with the olive oil. Served with a beet and goat cheese salad.

  • e_ballad on August 26, 2019

    This was a surprise hit at our place, really only being made to use up leftover cabbage (though I will concede that I didn’t use the full amount as 1/2kg cabbage is a LOT of cabbage!). I also reduced the amount of caraway seeds, but I think I could increase to 2 tsp in future outings. Our preschooler decreed this as ‘yummo’.

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