Persian Noodle Soup

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Try this Persian Noodle Soup recipe, or contribute your own.


6 c Spinach; washed and chopped
1/2 lb Linguine noodles
1 c Liquid whey; (kashk)
3 tb Vegetable oil
10 c Water
1/2 lb Persian noodles; (reshteh)
1/4 c Wine vinegar
1/2 c fresh scallions; Coarsely chopped
3 c Frozen spinach; chopped
1/2 c Beef broth; preferably
2 ts Salt
1/2 c fresh dill; Chopped
1/2 c fresh parsely; Coarsely chopped
3 lg Onions; peeled and thinly sliced
1 ts Turmeric
1/2 ts Black Pepper; freshly ground
1/4 c Dried navy beans
1/4 c Dried chickpeas
1/4 c Dried red kidney beans,
1/2 c Lentils
1 tb All-purpose flour
1 Fresh beet; peeled and diced

Original recipe makes 6



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. Add lentils and beef broth. Cook 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. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File

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