This is a traditional Assyrian yogurt soup.

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Recipe Summary

prep:
20 mins
cook:
25 mins
total:
45 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place cabbage, celery, dill, and cilantro in a large stockpot. Pour in enough water to barely cover. Bring to a boil; cook uncovered until cabbage and celery are just tender, about 10 minutes. Add banana peppers. Stir in spinach bit by bit, waiting for it to wilt between batches. Reduce heat to medium-low.

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  • Whisk yogurt and flour in a bowl. Add to the stockpot. Season with lemon juice and salt. Cook, stirring constantly, until yogurt is hot but not boiling, 7 to 10 minutes.

Cook's Note:

Use as much lemon juice as you like, 1 to 5 lemons' worth.

Nutrition Facts

295 calories; protein 23.8g 48% DV; carbohydrates 39.9g 13% DV; fat 6.4g 10% DV; cholesterol 21.8mg 7% DV; sodium 399.6mg 16% DV. Full Nutrition
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