Ashe Shalgham (Persian Turnip Soup) - Cooking with Yousef

chickpeas

🥗Healthier: black beans

💰Cheaper: canned beans

Black beans offer similar texture and protein.

turnips

🥗Healthier: rutabaga

💰Cheaper: potatoes

Rutabaga has a similar flavor profile, while potatoes are more accessible.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water + bouillon

Homemade broth can enhance flavor without extra cost.

spinach

🥗Healthier: kale

💰Cheaper: cabbage

Kale adds nutrients and cabbage is often less expensive.

Chop the turnips into cubic sizes.

Soak the lentils, bulgur, and rice in water for a couple of hours.

Heat 4-5 tablespoons of cooking oil in a large pot over medium heat.

Add chopped onions and sauté until translucent.

Add minced garlic and sauté briefly.

Stir in turmeric and black pepper, sauté for about a minute.

Add 1.5 liters of beef bone broth and water, bring to a boil.

Reduce heat and let it cook for about 25-35 minutes.

Add soaked lentils, bulgur, rice, and salt to the pot.

Add additional water if needed during cooking.

Prepare a garnish with sautéed onions, garlic, and dry mint.

Serve the soup hot, garnished with the sautéed mixture.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary