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Persian noodle soup
Artist: _
Categories: Central Asian, Pastas & Noodles, Persian, Soups & Stews
Yield: 6
Rating: 0
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Ingredients:
3 largeOnions, peeled and thinly
-sliced
3 tbspOil
2 tbspSalt
1/2 tbspFreshly ground black pepper
1 tbspTurmeric
10 cupWater
1/4 cupDried red kidney beans
-washed and soaked in cold
-water for 2 hours and
-drained
1/4 cupDried navy beans
1/4 cupDried chickpeas
1/2 cupLentils
1/2 cupBeef broth, preferably
-homemade
1/2 cupCoarsely chopped fresh
-chives or scallions
1/2 cupChopped fresh dill
1/2 cupCoarsely chopped fresh
-parsley
6 cupSpinach, washed and chopped
-OR
3 cupFrozen spinach, chopped
1 Fresh beet, peeled and diced
-in ? pieces
1/2 lbsPersian noodles (reshteh)
-OR
1/2 lbsLinguine noodles
1 tbspAll-purpose flour
1 cupLiquid whey (kashk)
-OR
1/4 cupWine vinegar
Procedures:
1Brown the onions in 3 tablespoons oil in a large pot.
2Add 2 teaspoons salt, ?teaspoon pepper, and ?teaspoon turmeric.
3Pour in 10 cups water and add kidney beans, navy beans and chickpeas; bring to boil, skim the froth as it forms, reduce heat, cover and simmer for 45 minutes over medium heat.
4Add lentils and beef broth.
5Cook 55 minutes longer.
6Add chopped chives or scallions, dill, parsley, spinach and beet.
7Continue cooking, stirring from time to time, for 1-?hours or until the beans are tender.
8Correct seasoning and add water if the soup is too thick.
9Add noodles and flour and cook about 10 minutes, stirring occasionally.
10Stir in the liquid whey (or vinegar) and mix well.
11Pour the soup into a tureen and serve
 
 
 
 

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