Persian Yogurt Soup
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 100 g chickpeas
- 1 medium onion (s), finely chopped
- 10 tablespoon olive oil
- 1 ½ liters water
- salt
- Pepper, black, freshly ground
- 1 teaspoon turmeric
- 100 g minced beef
- 100 g lentils, red
- 50 g rice
- 1 bunch parsley, smooth, finely chopped
- 1 bunch chives, finely chopped
- 1 bunch coriander greens, finely chopped
- 0.5 ½ bunch dill, finely chopped
- 4 sprigs tarragon, finely chopped
- 8 cloves garlic, finely chopped
- some mint, finely chopped
- 400 g natural yourt
- 150 g sour cream
Print Recipe
Pin Recipe Instructions
- Soak the chickpeas in plenty of cold water overnight. Pour into a sieve and allow to drain.
- Heat 5 tablespoons of olive oil in a large saucepan and fry half of the onion cubes over low heat until light brown. Add salt, pepper and 1/2 teaspoon turmeric. Add 1 1/2 L water and the chickpeas, bring to the boil and simmer over medium heat for about 30 minutes.
- Put the minced meat in a bowl and mix with the remaining onions. Season to taste with pepper and salt, form walnut-sized balls and refrigerate.
- Wash the lentils. Add to the soup with the rice and simmer for another 20 minutes. Stir occasionally and add a little hot water if necessary. Add the finely chopped herbs with the meatballs to the soup and simmer for another 10 minutes.
- Heat the rest of the olive oil in a small pan and brown the finely chopped garlic cloves and the rest of the turmeric in it. Add the mint, leave on the stove over the lowest heat, stirring occasionally.
- Mix the yogurt in a bowl with a few spoons of hot soup until smooth and then slowly stir into the soup. Take the pot off the hotplate.
- To serve, garnish the soup with a dollop of sour cream and some of the mint and garlic mixture.
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