Ingredients for Aash E Shalgham Beef And Herb Soup
- 1 large onion and 1 medium onion
- 2 tablespoons olive oil
- 1 teaspoon ground turmeric
- Yellow Split Peas
- 6 cups water or beef broth
- 1 pound ground beef
- 1/2 cup uncooked long-grain rice
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- 2 tablespoons chopped fresh chives
- 1 cup chopped fresh spinach
- 2 tablespoons butter
- 2 cloves minced garlic
- 1/4 cup chopped fresh mint
- Salt and black pepper, to taste
- Yogurt
- Naan Bread
- 1 cup frozen peas
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How to Make Aash E Shalgham Beef And Herb Soup
- Finely chop 1 large onion and sauté in 2 tablespoons of olive oil until golden brown (about 5 minutes).
- Add 1 teaspoon of turmeric, 1 cup of frozen peas, and 6 cups of water or beef broth to the pot.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- While the soup simmers, finely grate 1 medium onion and gently mix it with 1 pound of ground beef.
- Form the ground beef and onion mixture into small, walnut-sized meatballs.
- Add the meatballs to the simmering soup and continue to simmer for 10 minutes.
- Add 1/2 cup of uncooked long-grain rice, 1/2 cup chopped fresh parsley, 1/4 cup chopped fresh cilantro, 2 tablespoons chopped fresh chives, and 1 cup of chopped fresh spinach to the soup.
- Simmer for 30 minutes, stirring frequently to prevent sticking and ensure even cooking.
- The rice should be tender and the soup thickened at this point. Check for seasoning and adjust as needed.
- In a separate small pan, melt 2 tablespoons of butter over medium heat. Add 2 cloves of minced garlic and sauté for 2-3 minutes, being careful not to burn it.
- Stir in 1/4 cup of chopped fresh mint and remove from heat.
- Pour the garlic-mint mixture over the soup and serve immediately. Garnish with extra fresh herbs if desired.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
15g
Fat
10g
Carbs
13g
