Bulgur, Sausage and Rosemary soup

Bulgur is one of those ingredients we leave for the specialists to use; here is a recipe that may help you incorporate this cereal into your diet. With a higher content of protein and fiber it is much healthier than white rice and richer in vitamins and minerals.

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  • 250 gr bulgur
  • 250 gr sausages with leek
  • 2 lit chicken broth
  • 1 dry onion
  • 2 carrots
  • 1 celery stalk
  • 2 bay leaves
  • 1 garlic clove
  • 5 grains all spice
  • 1 tsp rosemary
  • 50 gr Metsovone cheese grated
  • parsley and fresh thyme for garnish


Soak the bulgur in half a liter lukewarm water for 2-3 hours and strain it well.

Finely chop the onion and the garlic

Sauté the garlic and onion in a bit of olive oil, add the rest of the vegetables finely chopped, the all spice, the rosemary, the broth and the bulgur.

Let the soup boil over medium heat for about 45 minutes.

Finely chop the sausage and sauté it in a non-stick frying pan without adding any oil or butter.

Strain it well on a paper towel and add it to the soup.

Serve the soup with parsley and the grated Metsovone cheese and, if you want, some finely chopped fresh rosemary or marjoram.


You may ommit the sausage if you are going to serve vegatarians
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