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Ingredients Jump to Instructions ↓

  1. 3 lg Onions, peeled and thinly

  2. -sliced 3 T Oil

  3. 2 t Salt

  4. 1/2 t Freshly ground black pepper

  5. 1 t Turmeric

  6. 10 c Water

  7. 1/4 c Dried red kidney beans,

  8. 2 hours and -drained

  9. 1/4 c Dried navy beans

  10. 1/4 c Dried chickpeas

  11. 1/2 c Lentils

  12. 1/2 c Beef broth, preferably

  13. -homemade 1/2 c Coarsely chopped fresh

  14. -chives or scallions 1/2 c Chopped fresh dill

  15. 1/2 c Coarsely chopped fresh

  16. -parsley 6 c Spinach, washed and chopped

  17. -OR 3 c Frozen spinach, chopped

  18. 1 Fresh beet, peeled and diced

  19. 1/2" pieces

  20. 1/2 lb Persian noodles (reshteh)

  21. -OR 1/2 lb Linguine noodles

  22. 1 T All-purpose flour

  23. 1 c Liquid whey (kashk)

  24. -OR 1/4 c Wine vinegar

  25. 3 tablespoons oil in a large pot. Add

  26. 2 teaspoons salt,

  27. 1/4 teaspoon pepper, and 1/2 teaspoon turmeric. Pour in

  28. 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. Add lentils and beef broth. Cook

  29. 55 minutes longer. 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. Add noodles and flour and cook about 10 minutes, stirring occasionally. Stir in the liquid whey (or vinegar) and mix well. Pour the soup into a tureen and serve.

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