Yield: 1 Servings
|¼ cup||Dried red kidney beans|
|¼ cup||Dried navy beans|
|¼ cup||Dried garbanzo beans|
|3||Onions, finely sliced|
|½ teaspoon||Freshly ground black pepper|
|1 teaspoon||Ground turmeric|
|½ cup||Dried lentils|
|1 cup||Homemade beef broth|
|½ cup||Coarsely chopped chives or green onions|
|½ cup||Coarsely chopped dill|
|½ cup||Coarsely chopped parsley|
|2 cups||Fresh or frozen chopped spinach|
|1||Beet, cooked, peeled and diced in 1/2-inch cubes|
|½ pounds||Flat egg noodles, or reshteh|
|1 cup||Liquid kask (whey), or sour cream|
Soak dried red kidney, navy and garbanzo beans overnight in water to cover.
Brown onions in oil in large pot. Add salt, pepper and turmeric. Pour in water. Drain kidney, navy and garbanzo beans and add to pot. Cover and simmer 45 minutes.
Add lentils and beef broth. Cook another 35 minutes.
Add chopped green onions, dill parsley, spinach and beet. Cook 20 minutes.
Stir from time to time until done. Add water if soup is too thick.
Add noodles and flour and cook 10 minutes, stirring occasionally, until noodles are cooked and soup is slightly thickened.
Fold in kask, or stir 2 tablespoons of hot soup into sour cream and then fold mixture back into soup. Makes 8 servings.
Each serving contains about:
213 calories; 566 mg sodium; 20 mg cholesterol; 8 grams fat, 27 grams carbohydrates; 12 grams protein; 1.7 grams fiber; 35% calories from fat.
Posted to FOODWINE Digest 25 Jan 97 by "Ted D. Conley" <tedconley@...> on Jan 25, 1997.