TSIRANI VOSP APUR (ARMENIAN APRICOT AND LENTIL SOUP)
This soup is best made with fresh apricots, available at farmers' markets and grocery stores for a few precious weeks in the summer. But when fresh are not in season, Marina Sarukhanyan of Silk Apron Catering, who makes it year-round for her customers, suggests using bright-orange unsulfured apricots, not the dark ones. She usually gets hers from Iranian food stores, but you may be able to find them in Middle Eastern, Armenian or Russian shops as well. Make sure to drizzle the soup with tart pomegranate syrup, which contrasts with the apricots in a lovely way.
Provided by Joan Nathan
Categories lunch, soups and stews, main course
Time 1h35m
Yield 4 servings (about 7 1/2 cups)
Number Of Ingredients 11
Steps:
- If using dried apricots, at least 40 minutes before cooking, cut them into quarters, soak in warm water to cover, then drain and set aside. (This can be done up to a day ahead. Cover and refrigerate, then bring to room temperature before using.)
- Warm the oil in a medium saucepan set over medium-high heat. Add the onion, season with 1/2 teaspoon of salt and cook, stirring often, until the onion begins to turn golden at the edges, about 5 minutes. Stir in the tomato and cook for 5 minutes more, stirring frequently.
- Pour 5 cups of the vegetable broth into the pot, scraping any stuck-on bits from the bottom, and bring to a boil. Add the lentils, cover, and reduce the heat to maintain a strong simmer. Cook, stirring once or twice, until the lentils are soft, 15 to 20 minutes.
- Stir in 1 more cup of broth if the soup is too thick, then add the carrots, apricots and 1/2 teaspoon salt, and season with pepper to taste. Increase the heat to bring to a boil again, then reduce the heat and simmer, partly covered and stirring once or twice, for 10 minutes, or until the carrots are as cooked as you'd like.
- Turn off the heat and stir in the lemon juice, then taste. If it's not sour enough, add a little more, and adjust for salt and pepper.
- Ladle into bowls and serve warm, with pomegranate syrup drizzled over the top.
SARMA
Provided by Joan Nathan
Categories dinner, main course
Time 3h15m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Put the cabbage into the freezer a few days beforehand, and take it out the night before making the sarma. This softens the cabbage and readies it for stuffing.
- Combine the remaining ingredients, except the sauerkraut and the tomato sauce or juice, and form into oblong balls or sarmas about the size of a clenched fist. Wrap each sarma in a cabbage leaf.
- In a large pot, layer the sauerkraut and sarmas, starting with the sauerkraut. When laying down the sarmas, make sure the seam side of the cabbage leaf faces down. Add the tomato sauce or juice and enough water to cover. Bring to a boil, and simmer, covered, for about 3 hours. Add more water if necessary.
Nutrition Facts : @context http, Calories 386, UnsaturatedFat 10 grams, Carbohydrate 26 grams, Fat 21 grams, Fiber 3 grams, Protein 23 grams, SaturatedFat 8 grams, Sodium 907 milligrams, Sugar 3 grams, TransFat 1 gram
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