Middle_Eastern
Middle Eastern - Soups and Broths
Ghormeh Sabzi Shorba / Soup
Chef's Menu Description
A wholesome, deeply comforting soup crafted from slow-simmered stock, aromatic garden vegetables, and fresh herbs, served with crusty bread.
Ingredients
- • 1 cup red kidney beans, soaked overnight
- • 1/2 cup reshteh noodles
- • 2 cups chopped mixed herbs (parsley, coriander, chives)
- • 1 onion, diced
- • 1 tsp ground turmeric
- • 1.5 litres vegetable stock
- • 2 tbsp olive oil
- • 2 tbsp kashk
- • 1 tsp dried mint
Preparation Steps
1
Phase 1
Cook the kidney beans in the stock for 40 minutes until almost tender.
2
Phase 2
Cook the onion in the olive oil with the turmeric until golden.
3
Phase 3
Add the herbs and onion to the pot and simmer for 15 minutes.
4
Phase 4
Add the reshteh and simmer for 10 minutes more.
5
Phase 5
Season with salt, top with kashk and dried mint, and serve hot.