Vegetable Soup (Sebze Corbasi)


  • 1 onion
  • 1 carrot
  • 1 potato
  • 1 pumpkin
  • 5 glasses of water
  • 1 teaspoon salt
  • 2 spoonful butter
  • 2 tbsp olive oil
  • 2 tablespoons
  • 1 tea glass of milk
  • 1/4 of lemon juice


*Wash and peel all vegetables. Chop the onions, zucchini, potatoes and carrots into small pieces.

*Put 1 tablespoon of butter and olive oil in the pan to lightly roast the vegetables.

*First, fry the onions lightly, then add potatoes and carrots then continue roasting for another 2-3 minutes.

*Then add the pumpkin and mix a little more and add the water.

*Close the lid until the vegetables are soft, and cook on medium-low heat.

*Strain the broth of well-boiled vegetables. Separate the vegetable broth and vegetables.

*Add the remaining butter to the pan and fry with flour until the smell comes out.

*Add the filtered vegetable broth, boil a little and add the vegetables.

*Cut the bottom of the pan, mix, add milk and cook for another 2-3 minutes. Add the salt and any spices you want.

*Serve by squeezing lemon while serving.

*Enjoy your meal.

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