Booshala Assyrian Yogurt Soup Recipes

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BOOSHALA (ASSYRIAN YOGURT SOUP)



Booshala (Assyrian Yogurt Soup) image

This is a traditional Assyrian yogurt soup.

Provided by Sylvia

Categories     Vegetable Soup

Time 45m

Yield 10

Number Of Ingredients 10

1 small head cabbage, diced
8 ribs celery, diced, or more to taste
2 bunches dill, chopped
1 bunch cilantro, chopped
3 yellow banana peppers, halved and seeded
3 (10 ounce) packages fresh spinach
4 (32 ounce) containers plain yogurt
3 tablespoons all-purpose flour
2 lemons, juiced, or more to taste
1 pinch salt to taste

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 295.1 calories, Carbohydrate 39.9 g, Cholesterol 21.8 mg, Fat 6.4 g, Fiber 6.2 g, Protein 23.8 g, SaturatedFat 3.8 g, Sodium 399.6 mg, Sugar 29.3 g

BUSHALA (SWISS CHARD SOUP)



Bushala (Swiss Chard Soup) image

This dish is eaten as soup; it can be served hot or cold. This is a very old Assyrian recipe passed down in our family.

Provided by Traci-in-Cali

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 35m

Yield 8

Number Of Ingredients 8

2 (32 ounce) containers plain yogurt
1 egg, beaten
1 ½ quarts water
½ cup all-purpose flour
5 hot chile peppers, chopped
1 bunch celery, diced
2 bunches Swiss chard, chopped
1 pound spinach, chopped

Steps:

  • Beat yogurt and egg together in a large mixing bowl; add water and flour. Beat the mixture with an electric hand mixer until smooth; transfer to a large pot over medium heat and stir chile peppers into the mixture.
  • Bring the yogurt mixture to a boil. Add celery, Swiss chard, and spinach to the yogurt mixture. Continue cooking until the celery softens, 15 - 20 minutes. Serve hot or chill and serve cold.

Nutrition Facts : Calories 226.4 calories, Carbohydrate 30.9 g, Cholesterol 36.9 mg, Fat 4.7 g, Fiber 3.7 g, Protein 17.2 g, SaturatedFat 2.6 g, Sodium 395.3 mg, Sugar 19.4 g

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