John Myers
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Yogurt Soup with Legumes – Persian Style
The perfect yogurt soup with legumes – persian style recipe with a picture and simple step-by-step instructions.
Meatballs:
- 500 g Ground beef
- 500 g Garlic pepper from my KB
- 500 g Seasoned salt from my KB
- 500 g Mustard seeds ground yellow
- 1 Shallot
- 1 tbsp Rapeseed oil
Yogurt soup:
- 2 Shallots
- 2 tbsp Rapeseed oil
- 1 tbsp Turmeric
- 100 g Lentils red
- 50 g Basmati rice
- 1 Can Chickpeas
- 1 liter Vegetable broth
- 1 pinch Garlic pepper from my KB
- 1 pinch Seasoned salt from my KB
- 1 tsp Garam masala from my KB
- 1 tsp Telly cherry pepper
- 1 tsp Freshly grated nutmeg
- 2 tbsp Chopped parsley
- 2 tbsp Chopped dill
- 2 tbsp Freshly chopped chives
- 2 tbsp Coriander leaves
- 1 tbsp Chopped mint
- 2 Garlic cloves
- 300 g Whole milk yogurt
- 300 g Crushed red pepper
Extra:
- Whole milk yogurt
Meatballs:
- Season the minced meat with garlic pepper, seasoned salt and mustard seeds. Peel the shallot, chop it finely and knead with the mince. Shape small meatballs and fry in oil! Put aside!
Yogurt soup:
- Peel shallots and finely dice. Heat the oil in a saucepan and fry the shallots in it. Then add turmeric and roast briefly. Then add the lentils, rice and drained chickpeas. Deglaze with vegetable stock and season with garlic pepper, seasoned salt and garam marsala. Cook for 20 minutes!
- Press garlic and mix some soup with yoghurt and stir yoghurt mixture into the soup! Put meatballs in the soup! Season with pepper and nutmeg, possibly with the other spices too!
- Now add herbs and distribute in bowls!
- Serve the soup with extra yoghurt and pul biber!
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