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Dora Mahboubi's Ash-E Reshteh
Zutaten für 1 Portionen	Menge anpassen
die Zutaten:
1/4 Tasse	Dried red kidney beans
1/4 Tasse	Dried navy beans
1/4 Tasse	Dried garbanzo beans
3	Onions finely sliced
3 Esslöffel	oil
2 Teelöffel	salt
1/2 Teelöffel	black pepper freshly ground
1 Teelöffel	turmeric ground
10 Tasse	water
1/2 Tasse	lentils dried
1 Tasse	Homemade beef broth
1/2 Tasse	Coarsely chopped chives or green onions
1/2 Tasse	Dill coarsely chopped
1/2 Tasse	parsley coarsely chopped
2 Tasse	Fresh or frozen chopped spinach
1	Beet, cooked, peeled and diced in 1/2-inch cubes
1/2 x ca. 450 g	Flat egg noodles, or reshteh
1 Esslöffel	flour
1 Tasse	Liquid kask (whey), or sour cream
die Zubereitung:
Soak dried red kidney, navy and garbanzo beans overnight in water to cover. Brown onions in oil in large pot. Add salt, pepper and turmeric. Pour in water. Drain kidney, navy and garbanzo beans and add to pot. Cover and simmer 45 minutes. Add lentils and beef broth. Cook another 35 minutes. Add chopped green onions, dill parsley, spinach and beet. Cook 20 minutes. Stir from time to time until done. Add water if soup is too thick. Add noodles and flour and cook 10 minutes, stirring occasionally, until noodles are cooked and soup is slightly thickened. Fold in kask, or stir 2 tablespoons of hot soup into sour cream and then fold mixture back into soup. Makes 8 servings. Each serving contains about: 213 calories; 566 mg sodium; 20 mg cholesterol; 8 grams fat, 27 grams carbohydrates; 12 grams protein; 1.7 grams fiber; 35% calories from fat.

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