Caraway Soup (Harera Karawiya)

Caraway Soup (Harera Karawiya) Recipe from Kuwait

Region / culture: Kuwait | Preparation time: 10 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Caraway Soup, also known as Harera Karawiya, is a traditional Middle Eastern soup that is both flavorful and comforting. This soup is made with a combination of water, flour, fresh mint, butter, ground caraway seeds, and lemon juice, creating a unique and delicious flavor profile.

History

Caraway Soup has been enjoyed in Middle Eastern cuisine for centuries. The combination of caraway seeds, mint, and lemon juice creates a refreshing and aromatic soup that is perfect for any occasion.

Ingredients

6 cups of water
2 tbsp of flour
0.5 cup of water
2 cups of fresh mint, finely chopped
3 tbsp of butter
1 tbsp of ground caraway seeds
0.25 cup of fresh lemon juice
salt and pepper to taste

How to prepare

Dissolve 2 tbsp of flour in 0.5 cups of water.
In a medium saucepan, heat the water slowly and stir in the flour mixture. Bring it to a boil. Add all the remaining ingredients except for the lemon juice. Stir constantly and bring the soup back to a boil. Remove from heat and stir in the fresh lemon juice.
Best way to eat: Serve immediately.

Variations

Add cooked chicken or chickpeas for added protein.
Garnish with a dollop of yogurt or a sprinkle of feta cheese for extra creaminess.

Cooking Tips & Tricks

Be sure to finely chop the fresh mint to release its full flavor into the soup.

- Stir constantly when adding the flour mixture to prevent lumps from forming.

- Adjust the amount of lemon juice and pepper to suit your personal taste preferences.

Serving Suggestions

Serve Caraway Soup hot with a side of crusty bread or a fresh salad for a complete meal.

Cooking Techniques

The key to making a delicious Caraway Soup is to slowly heat the water and flour mixture, stirring constantly to prevent lumps from forming.

Ingredient Substitutions

Use vegetable broth instead of water for a richer flavor.

- Substitute olive oil for butter for a dairy-free option.

Make Ahead Tips

Caraway Soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Presentation Ideas

Garnish each bowl of Caraway Soup with a sprig of fresh mint or a slice of lemon for a beautiful presentation.

Pairing Recommendations

Pair Caraway Soup with a light and crisp white wine, such as Sauvignon Blanc, or a refreshing mint tea.

Storage and Reheating Instructions

Store any leftover Caraway Soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Nutrition Information

Calories per serving

Each serving of Caraway Soup contains approximately 150 calories.

Carbohydrates

Caraway Soup is a low-carb option, with approximately 10 grams of carbohydrates per serving.

Fats

This soup is moderate in fats, with approximately 10 grams of fat per serving.

Proteins

Caraway Soup is a low-protein option, with approximately 2 grams of protein per serving.

Vitamins and minerals

This soup is rich in vitamin C from the fresh lemon juice, as well as iron and calcium from the caraway seeds.

Alergens

This recipe contains dairy (butter) and gluten (flour), so it may not be suitable for those with dairy or gluten allergies.

Summary

Caraway Soup is a nutritious and flavorful option for a light and refreshing meal. It is low in carbohydrates and protein, moderate in fats, and rich in essential vitamins and minerals.

Summary

Caraway Soup is a delicious and nutritious option for a light and refreshing meal. With its unique combination of flavors and aromas, this soup is sure to become a new favorite in your recipe collection. Enjoy!

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a warm summer day, the sun shining brightly through the kitchen window as I rummaged through an old recipe box that had belonged to my own grandmother. As I shuffled through the yellowed index cards and stained pieces of paper, a small folded note caught my eye. Written in elegant script, it simply read "Caraway Soup (Harera Karawiya)".

I had never heard of this dish before, but the name intrigued me. I sat down at the kitchen table, the note in one hand and a cup of tea in the other, and began to read through the recipe. It was simple yet exotic - a blend of caraway seeds, lentils, and vegetables, simmered together to create a hearty and aromatic soup.

As I read through the instructions, memories of my grandmother flooded back to me. She was a wonderful cook, always experimenting with new flavors and techniques. I could almost hear her voice as she explained how to prepare the ingredients, how to season the soup just right, and how to serve it with a sprinkling of fresh herbs.

I knew that I had to try making this Caraway Soup for myself. It was a connection to my past, a way to honor my grandmother's legacy and keep her spirit alive in my own kitchen. So, I set out to gather the ingredients and set aside a quiet afternoon to cook.

I started by toasting the caraway seeds in a dry skillet, releasing their warm and earthy aroma. The scent filled the kitchen, bringing back memories of my grandmother's spice cabinet and the comforting smell of home cooking. Next, I chopped onions, carrots, and celery, savoring the familiar crunch of the vegetables under my knife.

As the soup simmered on the stove, I thought about all the recipes that had been passed down through the generations in my family. Each dish held a story, a memory, a connection to the past. And now, this Caraway Soup would become a part of that rich tapestry of flavors and traditions.

Finally, the soup was ready. I ladled it into bowls, garnishing each with a swirl of yogurt and a sprinkle of fresh parsley. The first spoonful brought a rush of emotion - the taste of caraway seeds mingling with lentils and vegetables, the warmth of the broth soothing my soul.

I closed my eyes and let the flavors wash over me, transporting me back to my grandmother's kitchen, where she stood at the stove, stirring a pot of soup with a smile on her face. In that moment, I felt a deep sense of gratitude for the gift of her recipes, for the love and care she had poured into each dish she made.

And as I sat at the table, savoring the last spoonful of Caraway Soup, I knew that this recipe would become a cherished part of my own culinary repertoire. It was more than just a dish - it was a connection to my past, a reminder of the power of food to nourish not just the body, but the soul. And for that, I would always be grateful.