Yield: 8 Servings
|2 cups||Spinach; chopped|
|1 cup||Kidney beans|
|1 cup||Fresh dill weed -or-|
|¼ cup||Dried dill weed|
|4 \N||Beets; peeled & cubed small|
|1 large||Onion; chopped (up to)|
|2 tablespoons||Flour (up to)|
|2 \N||Soup bones; optional|
|\N \N||Fried onions & dry mint leaves (for garnish)|
|\N \N||Salt & pepper to taste|
|\N \N||Oil for frying (up to)|
submitted by: zarina@... (Zarina Alloo, Minneapolis, MN) Soak the chickpeas & kidney beans for 2 hours or over night. Cook the lentils in l-2 cups of water till soft but not mushy & set aside. Brown the bones and onions in oil in a large kettle. Season to taste and add water, chickpeas, kidney beans, & beets. Cookuntil the chickpeas are soft. Remove bones & add spinach, dill weed, andlentils. Stir occasionally. Meanwhile, brown flour in a little bit of oil and add to the soup to thicken it.
(Avoid making it too thick!) Put the soup on low heat & stir frequently until done. Serve in a bowl & garnish with fried onion or with dried mint leaves added to hot oil.
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RECIPE ARCHIVE - 15 APRIL 1996
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