Persian noodle soup Recipe

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Persian noodle soup

Artist:	_	Yield:	6
Categories:	Central Asian, Pastas & Noodles, Persian, Soups & Stews	Rating:	0
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Ingredients:

3	large	Onions, peeled and thinly
		-sliced
3	tbsp	Oil
2	tbsp	Salt
1/2	tbsp	Freshly ground black pepper
1	tbsp	Turmeric
10	cup	Water
1/4	cup	Dried red kidney beans
		-washed and soaked in cold
		-water for 2 hours and
		-drained
1/4	cup	Dried navy beans
1/4	cup	Dried chickpeas
1/2	cup	Lentils
1/2	cup	Beef broth, preferably
		-homemade
1/2	cup	Coarsely chopped fresh
		-chives or scallions
1/2	cup	Chopped fresh dill
1/2	cup	Coarsely chopped fresh
		-parsley
6	cup	Spinach, washed and chopped
		-OR
3	cup	Frozen spinach, chopped
1		Fresh beet, peeled and diced
		-in ? pieces
1/2	lbs	Persian noodles (reshteh)
		-OR
1/2	lbs	Linguine noodles
1	tbsp	All-purpose flour
1	cup	Liquid whey (kashk)
		-OR
1/4	cup	Wine vinegar

Procedures:

1	Brown the onions in 3 tablespoons oil in a large pot.
2	Add 2 teaspoons salt, ?teaspoon pepper, and ?teaspoon turmeric.
3	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.
4	Add lentils and beef broth.
5	Cook 55 minutes longer.
6	Add chopped chives or scallions, dill, parsley, spinach and beet.
7	Continue cooking, stirring from time to time, for 1-?hours or until the beans are tender.
8	Correct seasoning and add water if the soup is too thick.
9	Add noodles and flour and cook about 10 minutes, stirring occasionally.
10	Stir in the liquid whey (or vinegar) and mix well.
11	Pour the soup into a tureen and serve