Azerbaijani Kefir And Greens Soup Recipes

AZERBAIJANI KEFIR AND GREENS SOUP

Steps:

• In a large pot, heat the oil over medium heat and saute the onion until soft and translucent.
• Add the stock and bring to a boil. Add the split peas, reduce heat to low, and simmer for 30 minutes.
• Add the rice, partially cover, and simmer for 15 minutes.
• Stir the flour into the kefir (or yogurt). Add the egg. Gradually whisk 2 cups of the hot soup into the kefir, then stir the kefir back into the soup pot.
• Add the spinach, salt and sugar and simmer over low heat until the rice is tender, about 10 more minutes. Do not boil or the kefir will curdle.
• Add the scallions, cilantro, dill and mint and simmer, stirring constantly, or 1 minute.
• Remove from heat. Sprinkle a little bit of ground sumac on each serving.

SPINACH PATTIES

Steps:

• In a large skillet, heat the olive oil over medium heat. Add the onion and, if using, the garlic and sauté until soft and translucent, about 5 minutes. Remove from the heat and add the spinach, bread crumbs, salt, pepper, and, if using, the nutmeg. Stir in the eggs. If the mixture is too loose, add a little more bread crumbs. The mixture can be stored in the refrigerator for a day.
• Shape the spinach mixture into patties. In a large skillet, heat a thin layer of oil over medium heat. In batches, fry the patties, turning, until golden brown, about 3 minutes per side. Drain on paper towels. Serve warm, accompanied with lemon wedges.

JULIE'S CHICKEN AND GREENS SOUP FOR SICKIES

Steps:

• Combine the water, bouillon, garlic, and pasta pieces.
• Let simmer for 5 minutes.
• Add greens and simmer for another 3 to 5 minutes or until greens are to the texture you like.
• Serve to the sickie and try to get them to eat as much as they can.
• Makes about 2 servings.

BROCCOLI AND KALE GREEN SOUP

Steps:

• Put the oil in a deep pan, add the garlic, ginger, coriander, turmeric and salt, fry on a medium heat for 2 mins, then add 3 tbsp water to give a bit more moisture to the spices.
• Add the courgettes, making sure you mix well to coat the slices in all the spices, and continue cooking for 3 mins. Add 400ml stock and leave to simmer for 3 mins.
• Add the broccoli, kale and lime juice with the rest of the stock. Leave to cook again for another 3-4 mins until all the vegetables are soft.
• Take off the heat and add the chopped parsley. Pour everything into a blender and blend on high speed until smooth. It will be a beautiful green with bits of dark speckled through (which is the kale). Garnish with lime zest and parsley.

EASY GREEN VEGETABLE SOUP

Steps:

• Put the spring onions, potato and garlic into a large pan. Pour over the vegetable stock and bring to the boil.
• Reduce the heat and simmer for 15 mins with a lid on or until the potato is soft enough to mash with the back of a spoon.
• Add the peas and bring back up to a simmer. Scoop out around 4 tbsp of the peas and set aside for the garnish.
• Stir the spinach and yogurt into the pan, then carefully pour the whole mixture into a blender or use a stick blender to blitz it until it's very smooth. Season to taste with black pepper.
• Ladle into bowls, then add some of the reserved cooked peas and scatter over your favourite soft herbs or cress. Serve with crusty bread, if you like.

LENTIL SALAD, 4 TRADITIONAL VARIATIONS

Steps:

• Combine the lentils, water and bay leaf in a large saucepan. Bring to a boil, cover, and reduce heat to a simmer. Cook until tender, 20-30 minutes.
• While lentils cook, make the dressing: mix all ingredients except oil. Slowly add the oil while constantly whisking, to create an emulsion.
• Drain lentils, and while warm transfer lentils to a large bowl. Drizzle dressing over lentils, and toss gently to coat.
• Just prior to serving, add onion and tomato.
• Ethiopian Variation (Yemiser Selatta): Heat 3 tablespoons vegetable oil in a large skillet over medium heat, add 2 chopped red or yellow onions and 2-4 seeded and minced hot chile peppers, and saute until softened. Add to the salad.
• Greek Variation (Salata Faki): Add 3/4 to 1 1/2 cups crumbled feta cheese, 1/3 cup chopped green olives, and 2 tablespoons chopped fresh spearmint.
• Yemenite Variation (Salata Adas): Add 1 cup tahini and increase the lemon juice to 1 cup and the parsley to 2 cups. Using a large mortar and pestle, potato masher, or a food processor, mash the combined salad into a paste.

BLUEBERRY KEFIR SMOOTHIE WITH GREENS

Steps:

• Place all of the ingredients in a blender and blend at high speed for 1 minute or until smooth. Serve at once.