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Persian Noodle Soup

  • 6servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, H, C, D, E
MineralsZinc, Copper, Natrium, Chromium, Manganese, Silicon, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 Onions - peeled and thinly (large)

  2. 3 tablespoons 45ml Oil

  3. 2 teaspoons 10ml Salt

  4. 1/2 teaspoon 2 1/2ml Freshly ground black pepper

  5. 1 teaspoon 5ml Turmeric

  6. 10 cups 2370ml Water

  7. 1/4 cup 40g / 1.4oz Dried red kidney beans - washed and soaked in

  8. For 2 hours and - drained

  9. 1/4 cup 40g / 1.4oz Dried navy beans

  10. 1/4 cup 59ml Dried chickpeas

  11. 1/2 cup 118ml Lentils

  12. 1/2 cup 118ml Beef broth - preferably

  13. 1/2 cup 73g / 2.6oz Coarsely chopped fresh - chives or scallions

  14. 1/2 cup 73g / 2.6oz Chopped fresh dill

  15. 1/2 cup 73g / 2.6oz Coarsely chopped fresh - parsley

  16. 6 cups 876g / 30oz Spinach - washed and chopped

  17. 3 cups 438g / 15oz Frozen spinach - chopped

  18. 1 Fresh beet - peeled and diced

  19. 1/2 lb 227g / 8oz Persian noodles - (reshteh), or 1/2 lb 227g / 8oz Linguine noodles

  20. 1 tablespoon 15ml All-purpose flour

  21. 1 cup 237ml Liquid whey - (kashk), or 1/4 cup 59ml Wine vinegar

Instructions Jump to Ingredients ↑

  1. Brown the onions in 3 tablespoons oil in a large pot. Add 2 teaspoons salt, 1/4 teaspoon pepper, and 1/2 teaspoon turmeric. Pour 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.

  2. Add lentils and beef broth. Cook 55 minutes longer.

  3. Add chopped chives or scallions, dill, parsley, spinach and beet. Continue cooking, stirring from time to time, for 1-1/2 hours or until the beans are tender. Correct seasoning and add water if the soup is too thick.

  4. Add noodles and flour and cook about 10 minutes, stirring occasionally. Stir in the liquid whey (or vinegar) and mix well.

  5. Pour the soup into a tureen and serve.

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