Cooking Herb & Beef Soup with Yogurt & Naan

As I’ve said a few times here on Monkeying Around The Kitchen, I’m a big fan of soups and The Ultimate Soup Bible has become, well, my soup bible. If I’m looking for a soup recipe, I’m looking in there. I was flipping through a week or two back and landed on this one called Beef & Herb Soup With Yogurt (page 458). It sounded pretty interesting with what I thought was Indian origins–it’s actually Iranian I just saw) especially because it’s kind of a Middle Eastern version of Italian Wedding soup, which the bagel shop I used to work at back in Toledo used to serve.

As usual, I got as much prep done ahead of time. I combined five cups of water with a half cup of yellow split peas and one tablespoon of turmeric in a big container. I also combined a cup of brown basmanti rice and about three tablespoons of parsley and chives in a smaller bowl. Then I chopped an onion up and cooked that in olive oil in a Dutch oven. Once that turned brown, I added the water, peas and turmeric and simmered for 20 minutes.

While that was simmering, I made the meatballs which were made with about 8 ounces of ground beef, a chopped onion and some salt and pepper. As you can see in the photo, I kept them pretty tiny, thought not nearly as small as the ones I remember from my old Italian Wedding days at Barry’s.

I dropped the meatballs in after the 20 minute simmer and let simmer again for 10 minutes. Then I added the rice, parsley and chives (the recipe called for cilantro, but my wife hates that particular herb, so I skipped it) and simmered again for 30 minutes. In a smaller pan, I melted one tablespoon of butter and fried a chopped clove of garlic before then adding a handful of chopped mint. That got added to the soup before serving and then I laid out some more freshly chopped mint, Greek yogurt (that’s the only non fruity kind I could find at the store) and naan. I will not get the garlic naan next time because it was very overpowering, but all in all the soup was pretty good. I think next time I will add some acid, either lemon or lime juice, and maybe some curry powder to really round out the flavors because it did wind up tasting a bit flat.

Advertisements

Thoughts?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s