Persian noodle soup

Yield: 6 servings

Measure Ingredient
3 larges Onions, peeled and thinly sliced
3 tablespoons Oil
2 teaspoons Salt
½ teaspoon Freshly ground black pepper
1 teaspoon Turmeric
10 cups Water
¼ cup Dried red kidney beans, washed and soaked in cold water for 2 hours and drained
¼ cup Dried navy beans
¼ cup Dried chickpeas
½ cup Lentils
½ cup Beef broth, preferably homemade
½ cup Coarsely chopped fresh chives or scallions
½ cup Chopped fresh dill
½ cup Coarsely chopped fresh parsley
6 cups Spinach, washed and chopped OR
3 cups Frozen spinach, chopped
1 Fresh beet, peeled and diced in 1/2" pieces
½ pounds Persian noodles (reshteh) OR
½ pounds Linguine noodles
1 tablespoon All-purpose flour
1 cup Liquid whey (kashk) OR
¼ cup Wine vinegar

Brown the onions in 3 tablespoons oil in a large pot. Add 2 teaspoons salt, ¼ teaspoon pepper, and ½ teaspoon turmeric. 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.

Add lentils and beef broth. Cook 55 minutes longer.

Add chopped chives or scallions, dill, parsley, spinach and beet.

Continue cooking, stirring from time to time, for 1-½ hours or until the beans are tender. Correct seasoning and add water if the soup is too thick.

Add noodles and flour and cook about 10 minutes, stirring occasionally. Stir in the liquid whey (or vinegar) and mix well.

Pour the soup into a tureen and serve.

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