Booshala Assyrian Yogurt Soup Recipes
BUSHALA (SWISS CHARD SOUP)
This dish is eaten as soup; it can be served hot or cold. This is a very old Assyrian recipe passed down in our family.
Provided by Traci-in-Cali
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 35m
Yield 8
Number Of Ingredients 8
Steps:
- Beat yogurt and egg together in a large mixing bowl; add water and flour. Beat the mixture with an electric hand mixer until smooth; transfer to a large pot over medium heat and stir chile peppers into the mixture.
- Bring the yogurt mixture to a boil. Add celery, Swiss chard, and spinach to the yogurt mixture. Continue cooking until the celery softens, 15 - 20 minutes. Serve hot or chill and serve cold.
Nutrition Facts : Calories 226.4 calories, Carbohydrate 30.9 g, Cholesterol 36.9 mg, Fat 4.7 g, Fiber 3.7 g, Protein 17.2 g, SaturatedFat 2.6 g, Sodium 395.3 mg, Sugar 19.4 g
CREAMY INDIAN YOGURT SOUP
A fabulous soup for all seasons! Warm in winter or cool in summer, this lightly spiced soup is a wonderful first course or a meal with cucumber salad and naan. Serve warm, though it is also wonderful chilled.
Provided by Sarah Gilmore de Ruiter
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 25m
Yield 8
Number Of Ingredients 12
Steps:
- Heat canola oil in a small skillet over medium heat. Cook and stir jalapeno peppers, ginger, and garlic in the hot oil until the garlic is soft and the oil is fragrant, about 5 minutes.
- Stir yogurt, chili powder, turmeric, coriander, cumin, garam masala, and salt together in a Dutch oven; warm gently over low heat. Fold oil mixture into the yogurt mixture, remove from heat, and top with cilantro.
Nutrition Facts : Calories 373.2 calories, Carbohydrate 12 g, Cholesterol 51 mg, Fat 30.2 g, Fiber 1.1 g, Protein 14.2 g, SaturatedFat 11.9 g, Sodium 451.3 mg, Sugar 9.4 g
COLD YOGURT SOUP (ABDOOGH KHIAR)
This refreshing soup, made with cooling ingredients and served icy cold, is the perfect light lunch on a hot day. I enjoy it all summer-and I always have the best naps after eating it. You can make the yogurt mixture ahead and keep it in the fridge and just dish out a bowl whenever you like. Though optional, the rose petals make it pretty and quintessentially Persian. You can usually find food-safe dried rose petals in Middle Eastern supermarkets.
Provided by Shadi HasanzadeNemati
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 25m
Yield 4
Number Of Ingredients 12
Steps:
- Puree yogurt, salt, and dried mint in a blender with enough of the water to create a smooth, thin soup. It will thicken some when you add the bread.
- Divide the cucumbers, raisins, walnuts, and herbs among four bowls.
- Pour one-fourth of the yogurt mixture into each bowl.
- Top with rose petals, and add a few ice cubes to each bowl.
- Tear bread into small pieces and add some to each bowl. Let bread soak 5 to 7 minutes before serving. Serve cold.
Nutrition Facts : Calories 304.2 calories, Carbohydrate 33.2 g, Cholesterol 22.5 mg, Fat 15.4 g, Fiber 2.6 g, Protein 11 g, SaturatedFat 5.6 g, Sodium 793.1 mg, Sugar 13.1 g
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