How to Make Ezogelin Soup Part 2/2

How to Make Ezogelin Soup Part 2/2 So now I'm going to check in and see how our water is boiling. Now the only reason I put the cap on it is so that it comes to a boil much faster otherwise, the making of the soup, you don’t need to cover it. Now is a great time to put in our chicken bullion which I love to add for flavor. In place of this, you can use chicken stock or beef bullion or you could use just plain water but I just love the flavor of the bullion. So, what we’re going to do now is start skimming off the scum of the soup. Now once you’ve finished skimming off the scum, we’re going to put in our onion, our coriander seeds and our salt. You definitely need one onion. If you're making more soup, put more onion because onion is what gives it the essential flavor. But now I'm going to put in a teaspoon of the coriander seed and my salt. You don’t need too much salt because I put the bullion so, just a tablespoon. Now originally, the ezogelin soup was named after a beautiful girl ion the 1900s and her name was Ezo. She was a beautiful girl with rosy red cheeks and black hair. Many men passing through her village, who would stop by for water or care, really wanted her hand in marriage. So, they made this soup traditionally for brides before they get married to wish them well in good fortune and for them to get along really well with their mother-in-laws because that’s a big part of Turkish culture. Now you see as the soup is cooking that there is a little foam, but this is not scum. This is form the onion and you want that. You really want this to get a nice boil before you put in your carrots and your potato. So it looks like it’s just about done. I'm going to put in my shredded carrot. Now you could put more carrot if you want, I just used a little bit here, about half a cup. We’re going to use our shredded potato. Now the potato once it hits oxygen, it does turn this pinky color but that’s okay. That doesn’t mean it has gone bad or anything, that's just the will of the potato. So now you could see our soup is getting really nice and thick. You want this to boil. Remember I said this needs at least an hour of cook time. The slower you cook it, the better the flavors mesh together. We can even put in our tomato. You could put more tomato if you want for color but I'm just going to add a little bit of tomato paste. Now once you see all your flavors are blending together nicely, this is a good time to add your mint. I'm going to do two teaspoons of mint and our tomato paste. Now just a teaspoon is fine because you just want it to give it that color. You can even smell the mint. Mint is also great for garnish which we’re going to do that later. But really let theses flavors blend together. You want to lower your heat and let it simmer for about an hour. So once you’ve waited for your soup to cook for about an hour at which point you could smell the delicious aroma coming through, we’re going to turn off our stove top, pour it in the blender. Now if you don’t feel comfortable pouring it in from the pot, you can use a ladle. I'm just used to it so and I find it much faster with the pot. So we’re finishing up with our soup. Now the last part of it is the garnish. Now if you don’t want to go through the garnish part, you can garnish with a piece of mint, sprinkle a little paprika. What I like to do is just saute some butter and then we’re going to put a little bit of mint and a dash of paprika. So once you have your butter sizzling and you're letting all those flavors blend together really nicely, you could take it off and just roll it around your pot just like so. We have our ezogelin soup and we’re just going to take a tablespoon and just throw it around, be creative, do a little dance, throw it around the ezogelin. This is a great and delicious garnish. This is a delicious way to garnish your beautiful ezogelin soup. Usually when people come over if you have guests or your family, the host who is usually the mother will put in a beautiful soup dish, take your ladle and fill up the bowls. Now when we come back, we’re going to start on our delicious lahmacun which is the perfect complement for our ezogelin soup.