- 200 g sauerkraut
- 1 clove of garlic
- 1 onion
- 400g piece of lamb cubed meat
- 2/3 tea glass of bulgur for rice
- 2 tablespoons tomato paste
- 1 tablespoon butter
- 1 tablespoon sunflower oil
- 4~5 cups of water or broth
- Salt
- Black pepper
Put the lamb meat in the pot. Add 4 glasses of water and boil it. Heat the butter and sunflower oil in a separate pot. Add the chopped onion and garlic and sauté. Add the boiled meat and mix. Add finely chopped cabbage and tomato paste and mix. Add bulgur, broth, salt and pepper and let it boil. Cook over medium heat for 15 minutes and serve hot.
It is a soup cooked in the Aksaray region, especially during Ramadan.
