The Bulgar Bugle

It’s been a cold and damp day.  I helped deliver food parcels at 5 public housing locations today.  Got home tonight, no particular plans for supper.  It’s a Friday in Lent, so let’s see what I have.  Potatoes, carrots, cabbage. . . and bulgar of course.  So I shredded two carrots and chopped half an onion, and put them in the electric skillet with a dab of olive oil.  I put some water on to boil, added 1 cup bulgar, 4 finely chopped potatoes (unpeeled), and about half a head of finely chopped cabbage.  About then the onions and carrots were done, so I put them in along with some black pepper and garlic powder and once it was boiling, I turned it down to a slow simmer and read email and worked on the delivery lists for Saturday’s food deliveries to the poor.  After about an hour,  I checked the soup, it seemed ready, so I took the mixer and blended it up a bit, added some milk and shredded cheese, warmed it back up, and had a very satisfying and simple evening meal with some rye bread toast.

I’m thinking that Saturday the leftovers will make a nice sauce for a casserole.  The bulgar added a very tasty texture to the soup.

This entry was posted on Friday, March 27th, 2009 at 9:06 pm and is filed under Bulgar Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.