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home > recipes > soups > yogurt soup
Serves 6. Ingredients: 2 large onions 2 tsp salt 1/2 lb lean ground beef 1/2 tsp black pepper 1/2 cup oil 1/4 tsp turmeric 1/4 cup chick-peas or yellow split peas 10 cups water 1/2 cup lentils 1/2 cup rice 1/2 cup chopped parsley 1/2 cup chopped cilantro (coriander) 3 sprigs fresh tarragon 1/2 cup chopped scallions 1 cup chopped dill 3 chopped turnips 2 cups yogurt 5 sprigs spinach, washed, trimmed and chopped Method: Grate one of the onions and combine with meat in a bowl. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Mix and shape into chestnut-size meatballs. Set aside. Chop remaining onion and brown it in 1/3 cup oil in a large pot. Add 1 1/2 teaspoons salt, 1/4 teaspoon pepper and turmeric. Pour in 10 cups water and add the chick-peas and lentils. Cover and simmer for 35 minutes over medium heat. Add rice and meatballs and simmer 25 minutes more. Add chopped herbs, spinach and turnips and cook another 50 minutes, stirring occasionally. Check to see if peas and meatballs are done and adjust seasoning. Cook a bit longer if necessary. Add yogurt, stirring constantly for 5 minutes to prevent curdling. Just before serving, reheat soup and prepare *Garnish* by browning 3 cloves (minced) in remaining oil. Remove from heat and add 1 teaspoon dried mint flakes. Serve the soup with garnish on top. Note: This soup is an excellent remedy for a cold (or so I am told!)

Yogurt Soup


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keyword: yogurt
ethnicity: russian
recipes for soups
recipes by zarina
Email Address:
(posted February 8, 2006)

Serves 6.

Ingredients:

2 large onions
2 tsp
salt
1/2 lb
lean ground beef
1/2 tsp black pepper
1/2 cup oil
1/4 tsp
turmeric
1/4 cup chick-peas or yellow
split peas
10 cups water
1/2 cup lentils
1/2 cup
rice
1/2 cup chopped
parsley
1/2 cup chopped
cilantro (coriander)
3 sprigs fresh
tarragon
1/2 cup chopped scallions
1 cup chopped
dill
3 chopped turnips
2 cups yogurt
5 sprigs
spinach, washed, trimmed and chopped

Method:

Grate one of the onions and combine with meat in a bowl. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Mix and shape into chestnut-size meatballs. Set aside. Chop remaining onion and brown it in 1/3 cup oil in a large
pot. Add 1 1/2 teaspoons salt, 1/4 teaspoon pepper and turmeric. Pour in 10 cups water and add the chick-peas and lentils. Cover and simmer for 35 minutes over medium heat. Add rice and meatballs and simmer 25 minutes more. Add chopped herbs, spinach and turnips and cook another 50 minutes, stirring occasionally. Check to see if peas and meatballs are done and adjust seasoning. Cook a bit longer if necessary. Add yogurt, stirring constantly for 5 minutes to prevent curdling.

Just before serving, reheat
soup and prepare *Garnish* by browning 3 cloves (minced) in remaining oil. Remove from heat and add 1 teaspoon dried mint flakes. Serve the soup with garnish on top.

Note: This
soup is an excellent remedy for a cold (or so I am told!)


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