Spinach Sour Soup Recipe
Ingredients
1/2 cup barley
4 ounces dry chick peas
1 cup yellow split peas
Water
2 packages (10 ounces each) frozen chopped spinach
3 ounces tomato paste
2 cloves garlic, pressed
3 teaspoons salt
3 tablespoons dried mint, crumbled
1/2 teaspoon hot red pepper
4 tablespoons lemon juice
Directions
Soak the barley and chick peas overnight in a pan with water to cover.
The next day rinse and add fresh water to cover.
Bring to boil over high heat.
Reduce heat and add the split peas.
Cover and simmer about one hour.
Add the spinach, tomato paste, garlic, salt, mint, red pepper and lemon juice.
Cook ten minutes more.
Correct seasoning.
Add more water, if necessary.
Serve this soup hot or cold with Lentil Kufte.
The next day rinse and add fresh water to cover.
Bring to boil over high heat.
Reduce heat and add the split peas.
Cover and simmer about one hour.
Add the spinach, tomato paste, garlic, salt, mint, red pepper and lemon juice.
Cook ten minutes more.
Correct seasoning.
Add more water, if necessary.
Serve this soup hot or cold with Lentil Kufte.
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