Azerbaijani Kefir And Greens Soup Recipe

Ingredients for Azerbaijani Kefir And Greens Soup

• Vegetable Oil
• 1 medium onion, chopped
• Vegetable Stock
• Yellow Split Peas
• Long Grain Rice
• Unbleached All Purpose Flour
• 1 cup kefir (or plain yogurt)
• 1 large egg
• 2 cups packed fresh spinach
• 1 teaspoon salt
• ½ teaspoon sugar
• 2 scallions, thinly sliced
• Fresh Cilantro
• Fresh Dill
• Of Fresh Mint
• ground sumac, to taste

How to Make Azerbaijani Kefir And Greens Soup

1. Heat 2 tablespoons olive oil in a large pot over medium heat. Sauté 1 medium onion, chopped, until softened and translucent (about 5 minutes).
2. Add 6 cups vegetable or chicken stock and bring to a boil.
3. Stir in 1 cup dried split peas (soaked in water for 4 hours prior). Reduce heat to low, cover, and simmer for 30 minutes.
4. Add ½ cup long-grain rice. Partially cover and simmer for 15 minutes.
5. In a separate bowl, whisk together 1 cup kefir (or plain yogurt) and 1 large egg until smooth.
6. Gradually whisk 2 cups of the hot soup into the kefir mixture to temper it, then gently stir the tempered kefir mixture back into the soup pot.
7. Add 2 cups packed fresh spinach, 1 teaspoon salt, and ½ teaspoon sugar. Simmer over very low heat until the rice is tender and the spinach is wilted (about 10 minutes). Do not boil!
8. Stir in 2 scallions (thinly sliced), ¼ cup chopped fresh cilantro, 2 tablespoons chopped fresh dill, and 1 tablespoon chopped fresh mint. Simmer for 1 minute, stirring constantly.
9. Remove from heat. Serve warm, sprinkled with a pinch of ground sumac per serving.