Persian Noodle Soup

Recipe Ingredients

3		Onions - peeled and thinly (large)
3 tablespoons	45ml	Oil
2 teaspoons	10ml	Salt
1/2 teaspoon	2.5ml	Freshly ground black pepper
1 teaspoon	5ml	Turmeric
10 cups	2370ml	Water
1/4 cup	40g / 1.4oz	Dried red kidney beans - washed and soaked in
		For 2 hours and - drained
1/4 cup	40g / 1.4oz	Dried navy beans
1/4 cup	59ml	Dried chickpeas
1/2 cup	118ml	Lentils
1/2 cup	118ml	Beef broth - preferably
1/2 cup	73g / 2.6oz	Coarsely chopped fresh - chives or scallions
1/2 cup	73g / 2.6oz	Chopped fresh dill
1/2 cup	73g / 2.6oz	Coarsely chopped fresh - parsley
6 cups	876g / 30oz	Spinach - washed and chopped
3 cups	438g / 15oz	Frozen spinach - chopped
1		Fresh beet - peeled and diced
1/2 lb	227g / 8oz	Persian noodles - (reshteh), or
1/2 lb	227g / 8oz	Linguine noodles
1 tablespoon	15ml	All-purpose flour
1 cup	237ml	Liquid whey - (kashk), or
1/4 cup	59ml	Wine vinegar

Recipe 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.

Source:
Susan Feniger and Mary Sue Milliken

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