| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Soup |
8 |
Servings |
INGREDIENTS
| 1/2 |
c |
Chickpeas |
| 2 |
c |
Spinach; chopped |
| 1 |
c |
Kidney beans |
| 1 |
c |
Fresh dill weed -or- |
| 1/4 |
c |
Dried dill weed |
| 1 |
c |
Lentils |
| 4 |
|
Beets; peeled & cubed small |
| 1 |
lg |
Onion; chopped (up to) |
| 2 |
tb |
Flour (up to) |
| 2 |
|
Soup bones; optional |
|
|
Fried onions & dry mint leaves (for garnish) |
|
|
Salt & pepper to taste |
|
|
Oil for frying (up to) |
| 8 |
c |
Water |
INSTRUCTIONS
submitted by: zarina@gopher.ccbr.umn.edu (Zarina Alloo, Minneapolis, MN)
Soak the chickpeas & kidney beans for 2 hours or over night. Cook the
lentils in l-2 cups of water till soft but not mushy & set aside. Brown the
bones and onions in oil in a large kettle. Season to taste and add water,
chickpeas, kidney beans, & beets. Cookuntil the chickpeas are soft. Remove
bones & add spinach, dill weed, andlentils. Stir occasionally. Meanwhile,
brown flour in a little bit of oil and add to the soup to thicken it.
(Avoid making it too thick!) Put the soup on low heat & stir frequently
until done. Serve in a bowl & garnish with fried onion or with dried mint
leaves added to hot oil.
DAVE <DAVIDG@CLAM.RUTGERS.EDU>
RECIPEINTERNET LIST SERVER
RECIPE ARCHIVE - 15 APRIL 1996
From the 'RECIPEinternet: Recipes from Around the World' recipe list.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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