Azerbaijani Kefir And Greens Soup Recipes
AZERBAIJANI KEFIR AND GREENS SOUP
My new favorite book, "Olive Trees and Honey" by Gil Marks, is the source of this delicious soup. If Kefir is not available to you, substitute plain yogurt. This soup is best served freshly warm just as it is done, and is traditionally served after the main course. The long total time for preparation includes 4 hours of soaking the split peas before making the soup, which I included as "cooking" time.
Provided by Susiecat too
Categories Spinach
Time 5h15m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- In a large pot, heat the oil over medium heat and saute the onion until soft and translucent.
- Add the stock and bring to a boil. Add the split peas, reduce heat to low, and simmer for 30 minutes.
- Add the rice, partially cover, and simmer for 15 minutes.
- Stir the flour into the kefir (or yogurt). Add the egg. Gradually whisk 2 cups of the hot soup into the kefir, then stir the kefir back into the soup pot.
- Add the spinach, salt and sugar and simmer over low heat until the rice is tender, about 10 more minutes. Do not boil or the kefir will curdle.
- Add the scallions, cilantro, dill and mint and simmer, stirring constantly, or 1 minute.
- Remove from heat. Sprinkle a little bit of ground sumac on each serving.
AZERBAIJANI POMEGRANATE AND SPINACH SOUP (VEGAN)
From Silk Road Cooking: A Vegetarian Journey by Najmieh Batmanglij. In the list of ingredients is also 1 Tbsp angelica powder but the recipe editor would not let me add it. This is untried by me so far, but I plan on making it this winter while pomegranites are in season. It took me quite some time to find angelica powder. I found it in a magic speciality shop.
Provided by VegSocialWorker
Categories Vegan
Time 55m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Heat 4 Tbsp oil in a medium, heavy pot over medium heat.
- Add cumin and stir fry for 20 seconds until aromatic.
- Add the garlic and ginger and stir fry for 1 minute.
- Add rice flour and stir fry for 3 minutes.
- Add the stock and bring to a boil. Reduce heat and simmer over medium heat for 20 minutes.
- Stir in the pomegranate juice, salt, pepper, cinnamon, sugar, angelica powder, spinach and mint. Bring back to a boil, reduce heat and smmer over low for 15 minutes.
- Adjust seasonings to taste; the soup should be sweet and sour.
- Pour the soup into a tureen and garnish with the mint flakes, pomegranite seeds and walnuts.
- Enjoy!
Nutrition Facts : Calories 583.4, Fat 34.4, SaturatedFat 3.9, Sodium 1197.9, Carbohydrate 68.5, Fiber 5.3, Sugar 50.8, Protein 7.1
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