Okra Soup
Sample Dishes from Turkish Cuisine
Okra
Soup (Bamya
Çorbası)
| Ingredients | Measure | Amount |
| Dried okra | - - | 150 gr |
| Onion | 1 large size | 100 gr |
| Butter or margarine | 4 tablespoon | 40 gr |
| Tomato | 3 medium size | 360 gr |
| Water | 5 cup | 1 kg |
| Salt | 2 teaspoon | 12 gr |
| Lemon juice | 3 tablespoon | 30 gr |
| Black Pepper | 1/2 teaspoon | 1 gr |
Preparation
Cut onion into
half. Slice into 2 mm thick slices. Saute onions in melted margarine for 4-5
minutes, stiring occasionally. Peel and cut tomatoes into 1 cm (1/2 inch) cubes.
Add to onions; mix. Season with salt. Add water. Simmer until tomatoes are tender.
Bring to boil. Cut off stems of okra. Stir in boiling vegetable mixture with
lemon juice. Reduce heat. Cover and simmer for 20 minutes or until okra is tender.
Sprinkle with black pepper just before serving. Serve hot.
Servings:
6
Nutritional
Value
(in approximately one serving)
| Energy | 75 cal |
| Protein | 1,4 g |
| Fat | 5,7 g |
| Carbohydrates | 6 g |
| Calcium | 31 mg |
| Iron | 0,50 mg |
| Phosphorus | 34 mg |
| Zinc | 0 mg |
| Sodium | 786 mg |
| Vitamin A | 774 iu |
| Thiamine | 0,07 mg |
| Riboflavin | 0,06 mg |
| Niacin | 0,65 mg |
| Vitamin C | 12 mg |
| Cholesterol | 0 mg |