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Name: Persian Noodle Soup
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 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

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INGREDIENTS

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

Servings

INSTRUCTIONS

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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

NOTES

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Persian Noodle Soup

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

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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

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Nutrition

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Serving Size: 1 Serving (740g)
Recipe Makes: 6

Calories: 488
Calories from Fat: 83 (17%)

Amt Per Serving		% DV

	Total Fat 9.2g	12 %
	Saturated Fat 1.4g	7 %
	Monounsaturated Fat 3.9g
	Polyunsanturated Fat 2.8g
Cholesterol 59.4mg		18 %
Sodium 714.6mg		25 %
Potassium 1255.1mg		33 %
Total Carbohydrate 81.2g		24 %
	Dietary Fiber 12.5g	50 %
	Sugars, other 68.7g
Protein 23g		33 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 488

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