Azerbaijani Kefir and Greens Soup
Ready In: 5 hrs 15 mins
Serves: 6-8
Ingredients
- 3 tablespoons vegetable oil
- 1 large onion, chopped
- 6 cups vegetable stock or 6 cups water
- 1⁄2 cup yellow split peas, soaked for 4 hours and drained
- 1⁄3 cup long-grain rice
- 2 tablespoons unbleached all-purpose flour
- 3 cups plain kefir or 3 cups yogurt
- 1 large egg, lightly beaten
- 8 ounces spinach, stemmed, washed and chopped (about 5 cups)
- 1 teaspoon salt
- 1 pinch sugar
- 4 -5 scallions, chopped
- 3 tablespoons fresh cilantro, chopped
- 3 tablespoons fresh dill, chopped
- 2 tablespoons of fresh mint, chopped or 1 tablespoon dried mint
- ground sumac, for garnish
Directions
- In a large pot, heat the oil over medium heat and saute the onion until soft and translucent.
- Add the stock and bring to a boil. Add the split peas, reduce heat to low, and simmer for 30 minutes.
- Add the rice, partially cover, and simmer for 15 minutes.
- 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.
- 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.
- Add the scallions, cilantro, dill and mint and simmer, stirring constantly, or 1 minute.
- Remove from heat. Sprinkle a little bit of ground sumac on each serving.
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