Ingredients for Azerbaijani Kefir And Greens Soup
- Vegetable Oil
- 1 medium onion
- 6 cups vegetable stock
- 1 cup dried split peas
- ½ cup long-grain rice
- Unbleached All Purpose Flour
- 1 cup kefir
- 1 large egg
- 2 cups packed fresh spinach
- 1 teaspoon salt
- ½ teaspoon sugar
- 2 scallions
- ¼ cup fresh cilantro
- 2 tablespoons fresh dill
- 1 tablespoon fresh mint
- a pinch of ground sumac per serving
- 2 tablespoons olive oil
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How to Make Azerbaijani Kefir And Greens Soup
- Heat 2 tablespoons olive oil in a large pot over medium heat. Sauté 1 medium onion, chopped, until softened and translucent (about 5 minutes).
- Add 6 cups vegetable or chicken stock and bring to a boil.
- Stir in 1 cup dried split peas (soaked in water for 4 hours prior). Reduce heat to low, cover, and simmer for 30 minutes.
- Add ½ cup long-grain rice. Partially cover and simmer for 15 minutes.
- In a separate bowl, whisk together 1 cup kefir (or plain yogurt) and 1 large egg until smooth.
- 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.
- 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!
- 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.
- Remove from heat. Serve warm, sprinkled with a pinch of ground sumac per serving.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
11g
Fat
6g
Carbs
8g
