Azerbaijani Kefir And Greens Soup Recipes

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.

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.

Steps:

• Make the dumplings:
• Combine the cornmeal, flour, baking powder, salt, pepper, and sugar together in a bowl. Add the butter and milk and mix well to make a batter that is moist but not sticky. If the dough is too moist, knead in a little more flour. Divide the dough into 1-inch balls, flatten, and shape into small triangles, spheres, or another shape.
• Pour the chicken stock or water into a small pot and bring to a boil over medium-high heat. Decrease the heat to a simmer and drop in the dumplings (you may need to do this in batches). Cook for 3 to 4 minutes, until tender and cooked all the way through. Remove the dumplings from the stock and set aside.
• Make the soup:
• Heat 2 cups of the water and the azafrán in a large saucepan over medium-high heat until the liquid has reduced by half, about 7 minutes. Pour through a fine sieve, discard the azafrán, and return the liquid to the saucepan. Add the salt, pepper, stock (if using), and the remaining water and bring to a boil over medium-high heat. Add the squash, decrease the heat, and simmer for 5 minutes. Add the corn kernels and simmer for another 5 minutes. Add the dumplings and spinach, cook for 2 minutes, and serve immediately.
• Variation:
• This dish can be made vegetarian by omitting the chicken stock and just using water.
• Cooks' Note
• Azafrán, also called Native American saffron, is an herb that is actually the fine threads from the stigma of the safflower plant. Despite the name, azafrán is not the same as saffron, which is usually more expensive and derived from the crocus plant in the iris family. (Saffron can be substituted for azafrán, though: use one pinch of saffron for 2 tablespoons of azafrán. Stored in a dark, cool place, azafrán will last several months in a sealed plastic or glass container.