Noodle Soup(Ash-e Reshteh)
noodle soup(ash-e reshteh)
Ingredients
- 1/4 cup red kidney beans, soaked
- 1/4 cup navy beans, soaked
- 1/4 cup chickpeas, soaked
- 3 onions, finely sliced
- 3 Tbsp. oil
- 2 tsp. salt
- 1/2 tsp. ground black pepper
- 1 tsp. turmeric
- 10 cups water
- 1/2 cup lentils
- 1 cup beef broth
- 1/2 cup chives or scallions, coarsely chopped
- 1/2 cup dill weed, chopped
- 1/2 cup parsley, coarsely chopped
- 2 cups spinach(fresh or frozen), chopped
- 1 beet, peeled and chopped in 1/2 inch pieces
- 1/2 lb. flat egg noodles or Persian noodles(Reshteh)
- 1 Tbsp. flour
- 1 cup liquid kashke or sour cream, or 1/4 cup wine vinegar
Instructions
- 1
In large pot, brown onions in oil.
- 2
Add salt, 1/4 tsp. of the pepper, and turmeric.
- 3
Pour in water and add kidney beans, navy beans, and chickpeas.
- 4
Cover and simmer 45 minutes.
- 5
Add lentils and broth. Cook 35 minutes.
- 6
Add scallions, dill, parsley, spinach, and beet.
- 7
Stir occasionally and cook 20 minutes or until done.
- 8
Correct seasoning(add the rest of the pepper if needed) and add more water if too thick.
- 9
Add noodles, flour and cook until noodles are done--about 10 minutes.
- 10
If using kashke or sour cream, set aside a heaping Tbsp. for garnish.
- 11
Stir 2 Tbsp. of soup into remaining sour cream.
- 12
Stir this mixture slowly into soup.
- 13
Reheat just before serving, adding more water if it's too thick.
Tags
Useful kitchen tools
Browse a small Kitchen Picks shelf for prep, storage, planning, and repeat cooking. Some links may earn Flavor By Design a commission at no extra cost to you.