This rustic soup is made with just a few ingredients, but don’t let its simplicity fool you: It’s full-flavored and remarkably comforting. It’s also perfect for a weeknight. Bulgur, which is simply wheat kernels that have been steamed, dried, and crushed, cooks about as quickly as rice. Be sure to use a pot that’s at least 10 inches wide; otherwise, the poached eggs will sink deep into the soup and you’ll have a hard time telling when they’re done.
This soup is delicious. The flavors work so well together. Sometimes I substitute other greens when I can't find beet tops, but the beet tops absolutely make it. This recipe is a favorite with many hard to please people that I cook for.
I love this recipe. I have made it three or four times and tried a few different things, but I consistently add more broth by at least an extra cup otherwise it is very thick. Other great additions are mushrooms with a splash of soy and sirracha or other hot sauce. I have also used spinach and sorrel as a substitute for beet greens. For gluten free folks, wild rice would be a great substitute for the bulgur.
This was an absolutely satisfying, delicious soup. I like thick soups, so would not be tempted to add more stock. I did use my own vegetable stock, which I'm sure contributed to the great flavor. I still can't figure out how onions, garlic, salt, and pepper made such a flavorful soup! YUM! This will be made again!
Great flavor, definitely comfort food and healthy! The only thing I'd add is more broth as the bulgar made it cloudy and thicker. We didn't mind it, but I think I'd like more broth.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.