Food Network UK

Aash-E Shalgham (Beef and Herb Soup)

0

Ingredients

  • 2 large onion
  • 2 tablespoons oil
  • 1 tablespoon ground turmeric
  • 0.50 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup yellow split peas
  • 5 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cups water
  • 2 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cups ground beef
  • 1 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup basmati rice
  • 3 tablespoons fresh parsley
  • 3 tablespoons fresh coriander
  • 3 tablespoons fresh chives
  • 0.67 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup fresh spinach
  • 1 tablespoon Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter
  • 1 large garlic cloves
  • 4 tablespoons fresh mint
  • 1 to taste salt and black pepper
  • 1 to taste yogurt
  • 1 to taste naan bread

Use imperial measurements

Method

How to make Aash-E Shalgham (Beef and Herb Soup)

  • Chop one onion and saute in oil until golden brown. Add turmeric, peas and water.
  • Bring to a boil and then simmer for 20 minutes.
  • Grate the second onion and mix into the ground beef. Form ground beef and onion mixture into small walnut sized balls and add to simmering soup mixture.
  • Simmer for 10 minutes. Add the rice, parsley, cilantro, chives and spinach.
  • Simmer for 30 minutes, stirring frequently. The rice should be tender at this point.
  • Melt butter and stir fry the garlic for 2-3 minutes making sure it does not burn.
  • Add the mint, giving it a quick stir and then sprinkle over the soup. Serve.

(Courtesy of Food.com)