From Sefarad Yemekleri comes this deliciously lively “Georgian-style” soup served in Turkey. Greengage plums add both sweetness and tartness to the combination of herb-scented beef, onion, and rice. Keeping with Turkish Sephardic tradition, lemon juice is added for additional tartness. If you don’t have leftover stewing beef, you can braise some cubed beef chuck or brisket in water or stock for about an hour and add it and the cooking liquid to the soup. And if you cannot find Greengage plums, any tart plum will do.
Warm the vegetable oil in a large saucepan over medium heat. Add the onions and sauté until tender and translucent, about 10 minutes. Add the plums, half of the dill, the mint, half of the parsley, the rice, lemon juice to taste, sugar, tomato paste, and beef. Stir well and add meat stock or water to cover. Bring to a boil, reduce the heat to low, cover, and simmer until the rice is cooked, about 20 minutes.
Season with salt and pepper and sprinkle with the remaining dill and parsley. Ladle into bowls and serve.
© 2000 Joyce Goldstein. All rights reserved.