Kuşburnu çorbası (Rosehip and Meatball Soup) is a traditional Turkish recipe for a classic soup of rosehips with beef or lamb meatballs. The full recipe is presented here and I hope you enjoy this classic Turkish version of: Rosehip and Meatball Soup (Kuşburnu çorbası).
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Ingredients:
500g rosehips
1l water
200g minced meat (beef or lamb)
salt, freshly-ground black pepper and ground cumin, to taste
1 tbsp butter
2 tbsp plain flour
2 tsp dried mint, crumbled
oil for frying
Method:
Wash the rosehips an remove any calyxes then slice each one in half lengthways, place in a pan and add the 1l water. Bring to a boil, reduce to a simmer then cook for about 30 minutes, our until the rosehips are soft. Drain in a fine-meshed sieve, pressing down hard on the pulp with the back of a spoon to extract as much liquid and purée as possible. Discard any pulp and seeds.
In the meantime, prepare the meatballs. Combine the minced meat, salt, black pepper and cumin in a bowl. Mix thoroughly to combine then shape into small meatballs. Heat oil in a large pan, add 1 tsp crumbled mint and then the meatballs. Fry until the meatballs are browned all over then remove the meatballs with a slotted spoon and set aside.
Melt the butter in a large saucepan, scatter the flour over the top and blend to form a smooth roux. Whisk in the rosehip liquid then bring the mixture to a boil. Reduce to a simmer, add the meatballs and 1 tsp dried mint and cook for a further 15 minutes.
)
Click on the image, above to submit to Pinterest.