BUSHALA (SWISS CHARD SOUP)
This dish is eaten as soup; it can be served hot or cold. This is a very old Assyrian recipe passed down in our family.
Provided by Traci-in-Cali
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 35m
Yield 8
Number Of Ingredients 8
Steps:
- Beat yogurt and egg together in a large mixing bowl; add water and flour. Beat the mixture with an electric hand mixer until smooth; transfer to a large pot over medium heat and stir chile peppers into the mixture.
- Bring the yogurt mixture to a boil. Add celery, Swiss chard, and spinach to the yogurt mixture. Continue cooking until the celery softens, 15 - 20 minutes. Serve hot or chill and serve cold.
Nutrition Facts : Calories 226.4 calories, Carbohydrate 30.9 g, Cholesterol 36.9 mg, Fat 4.7 g, Fiber 3.7 g, Protein 17.2 g, SaturatedFat 2.6 g, Sodium 395.3 mg, Sugar 19.4 g
BUSHALA
This recipe comes from Melting Pot Potluck. It was put together to announce the arrival of a new pastor and his wife. Origin: Iran.
Provided by CJAY8248
Categories Low Protein
Time 50m
Yield 1 recipe, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Beat yogurt and eggs together; add water; stir in flour. Mix together well with egg beater. Add peppers. Cook over medium heat, stirring occasionally until mixture comes to a boil. Meanwhile cook each vegetable separately. Celery -- cook 10 minutes; swiss chard -- cook 2 minutes until soft; spinach -- add salt to taste and cover with boiling water, strain, repeat. Add yogurt, celery, swiss chard, and spinach (in that order). Cook for 10-15 minutes until mixture comes to a boil. Remove from heat and stir for 5 minutes. Season with coriander. How many people this serves depends on how well they like yogurt!
Nutrition Facts : Calories 315.3, Fat 12.2, SaturatedFat 7.2, Cholesterol 77.3, Sodium 564.4, Carbohydrate 36.5, Fiber 5.8, Sugar 20.3, Protein 19.1
TAHNABOUR - HOT YOGURT SOUP
Make and share this TahnAbour - Hot Yogurt Soup recipe from Food.com.
Provided by Angelika1968
Categories < 15 Mins
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Cook wheat in 4 cups of water until tender.
- Blend yogurt, water, egg and flour with beater.
- Cook until it boils, stirring constantly with wooden spoon.
- Add salt, cooked wheat and remove from heat.
- Saute onion in butter, add mint and parsley.
- Combine with soup.
- Simmer 5 minutes.
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BOOSHALA | SWISS CHARD, RICE, AND YOGURT SOUP
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- Add the yogurt, water, egg, and salt to the pot. Whisk everything together until the liquids are completely combined.
- Turn the heat up to medium-high and stir constantly until it comes to a simmer. This should take about 20 to 25 minutes. Do not stop stirring and keep an eye on it to make sure you turn the heat down as soon as you see bubbles.
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