4 Reviews

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

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karen in tbay April 02, 2013

Was looking for something to do with the split peas I discovered in the back of my cupboard and found this recipe. Fantastic find! The flavours are great - rich, hearty and complex. Also, this soup doesn't cross the "too sour" line and will be hearty addition to our table in the winter months. Did almost everything as written, down to the kefir (I used 3.5%) but did omit the dill due to personal preference. As a side note, I live in Russia where Caucasian food is available on every corner yet have never had this dish before - I'll look for it in future. Thanks for posting!

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krinklushka December 02, 2011

Exceptional! Except for doubling the spinach, I didn't change a thing; and I won't be making any changes when I next make this. I used my Vegetable Stock and Greek yoghurt, which is the yoghurt I always use. Just loved the blend of flavours. Made for PRMR. Thanks for sharing this wonderful recipe, Susiecat too!

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bluemoon downunder November 25, 2008

FANTASTIC! This was such a FLAVORFUL and SATISFYING soup. I used mixed baby greens instead of spinach. I LOVE LOVE LOVE the herbs in this! The split peas reminded us of corn...next time if I want to make it quick I might sub corn or peas for that matter. Thanks for this HEALTHY KEEPER recipe! Made for the Newest Zaar Tag.

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Engrossed August 27, 2008
Azerbaijani Kefir and Greens Soup