Soak dried red kidney, navy and garbanzo beans overnight in water to cover. Brown onions in oil in large pot. Add salt, pepper and turmeric. Pour in water. Drain kidney, navy and garbanzo beans and add to pot. Cover and simmer 45 minutes. Add lentils and beef broth. Cook another 35 minutes. Add chopped green onions, dill parsley, spinach and beet. Cook 20 minutes. Stir from time to time until done. Add water if soup is too thick. Add noodles and flour and cook 10 minutes, stirring occasionally, until noodles are cooked and soup is slightly thickened. Fold in kask, or stir 2 tablespoons of hot soup into sour cream and then fold mixture back into soup. Makes 8 servings. Each serving contains about: 213 calories; 566 mg sodium; 20 mg cholesterol; 8 grams fat, 27 grams carbohydrates; 12 grams protein; 1.7 grams fiber; 35% calories from fat. Posted to FOODWINE Digest 25 Jan 97 by "Ted D. Conley"
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|Serving Size: 1 Serving (1897g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 295 (33%)|
|Amt Per Serving||% DV|
|Total Fat 32.8g||44 %|
|Saturated Fat 2.8g||14 %|
|Monounsaturated Fat 18.6g|
|Polyunsanturated Fat 10.4g|
|Cholesterol 0mg||0 %|
|Sodium 807.7mg||28 %|
|Potassium 1919.6mg||51 %|
|Total Carbohydrate 118.2g||35 %|
|Dietary Fiber 43.9g||176 %|
|Sugars, other 74.3g|
|Protein 40.4g||58 %|
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Calories per serving: 906
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