Azerbaijani Kefir and Greens Soup

READY IN: 5hrs 15mins
Recipe by Susiecat too

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.

Top Review by karen in tbay

I had soaked my peas and drained last week and finally got to make this soup tonight with my homemade kefir....did not have mint or sumac. Used 1 tetra veg stock then topped off with last nights potato water. My peas and rice could be cooked more and so am letting it sit at low to simmer and ensure no boiling . I am really enjoying the soup and all its healthy ingredients

Ingredients Nutrition

Directions

  1. In a large pot, heat the oil over medium heat and saute the onion until soft and translucent.
  2. Add the stock and bring to a boil. Add the split peas, reduce heat to low, and simmer for 30 minutes.
  3. Add the rice, partially cover, and simmer for 15 minutes.
  4. 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.
  5. 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.
  6. Add the scallions, cilantro, dill and mint and simmer, stirring constantly, or 1 minute.
  7. Remove from heat. Sprinkle a little bit of ground sumac on each serving.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a