Best Littlemafias Supe Joh Iranian Barley Soup Recipes

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LITTLEMAFIA'S SUPE JOH - IRANIAN BARLEY SOUP



Littlemafia's Supe Joh - Iranian Barley Soup image

This is my favorite barley soup. I prefer to make it with oats, but it can be done with barley as well, just it takes longer to cook it. According to your taste, add more or less of anything. This is the way we like it. It's suppose to be thick.

Provided by littlemafia

Categories     Southwest Asia (middle East)

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 cup oats
4 -6 cups water (depends how thick you like it)
2 onions, grated
1 carrot, grated
1 potato, grated
1 teaspoon turmeric
1 tablespoon tomato paste
2 chicken bouillon cubes
1/2 teaspoon ground black pepper
salt
2 dried limes (omit if not avalable)
lemon juice
1 tablespoon parsley

Steps:

  • Put water, onions,grated carrot and potato in a pot and bring to a boil.
  • Add turmeric, tomato paste, chicken cubes,dried limes, salt and pepper.Pierce the dried limes so they release the flavor.
  • Boil for 10 minutes.
  • Add the oats and stir often.
  • Boil for another 15 minutes and just before finishing add lemon juice and parsley.

ASH-E-JOW (IRANIAN/PERSIAN BARLEY SOUP)



Ash-e-jow (Iranian/Persian Barley Soup) image

I've seen a lot of recipes for this soup; however, my mother-in-law adds tomato paste for a bit of a different flavour and she doesn't add any lentils or beans. It's thick, filling, and delicious, and you could make it vegetarian by using vegetable stock.

Provided by Autumn Leaves

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

Time 2h10m

Yield 8

Number Of Ingredients 13

2 quarts chicken stock
2 tablespoons vegetable oil
1 medium onion, diced
1 cup uncooked pearl barley
1 teaspoon turmeric
1 lime, juiced
¼ cup tomato paste
salt, to taste
ground black pepper, to taste
1 cup diced carrots
½ cup sour cream
½ cup chopped fresh parsley
8 lime wedges

Steps:

  • Heat the chicken stock in a pot to a gentle simmer.
  • Heat the vegetable oil in a large pot over medium heat and saute the onion until translucent. Add the pearl barley to the pot and stir for one minute. Stir in the hot chicken stock, turmeric, lime juice, tomato paste, salt, and pepper. Bring the mixture to a boil, reduce heat to low, and simmer for 1 hour.
  • Mix in the carrots and continue simmering 30 minutes or until the soup has thickened and the carrots and barley are tender. If the soup is too thick, add hot water, one tablespoon at a time.
  • Place the sour cream in a small bowl. Slowly pour 1/2 cup of hot soup mixture into sour cream, whisking constantly. Gradually add the sour cream mixture into the soup pot, whisking constantly. Stir in the fresh parsley. Serve with fresh lime wedges.

Nutrition Facts : Calories 193.3 calories, Carbohydrate 28.3 g, Cholesterol 9.5 mg, Fat 7.2 g, Fiber 4.3 g, Protein 5.5 g, SaturatedFat 2.8 g, Sodium 177.6 mg, Sugar 3.4 g

IRANIAN BARLEY SOUP



Iranian Barley Soup image

Make and share this Iranian Barley Soup recipe from Food.com.

Provided by winkki

Categories     Grains

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 8

1 cup dried barley
1/2 cup dry green lentils or 1/2 cup red lentil
6 cups water
2 medium onions, chopped
2 tablespoons olive oil or 2 tablespoons sunflower oil
1 tablespoon dried mint or 1 tablespoon parsley
1 teaspoon turmeric
1/2 teaspoon ground black pepper

Steps:

  • Put everything into a pot and then bring to a gentle boil.
  • Simmer for 1 1/4 hours, stirring occasionally.
  • Variations: Fry the onions in the oil before putting them in the pot.
  • Add 1 cup of cooked chick peas or red kidney beans a few min before serving.

Nutrition Facts : Calories 333, Fat 8.2, SaturatedFat 1.2, Sodium 21.6, Carbohydrate 54.1, Fiber 16.5, Sugar 3.2, Protein 12.7

LIMA BEAN SOUP



Lima Bean Soup image

A yearly Lima Bean Festival in nearby West Cape May honors the many growers there and showcases different recipes using their crops. This comforting chowder was a contest winner at the festival several years ago. -Kathleen Olsack, North Cape May, New Jersey

Provided by Taste of Home

Categories     Dinner     Lunch

Time 40m

Yield 12 servings (3 quarts)

Number Of Ingredients 14

3 cans (14-1/2 ounces each) chicken broth
2 cans (15-1/4 ounces each) lima beans, rinsed and drained
3 medium carrots, thinly sliced
2 medium potatoes, peeled and diced
2 small sweet red peppers, chopped
2 small onions, chopped
2 celery ribs, thinly sliced
1/4 cup butter
1-1/2 teaspoons dried marjoram
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried oregano
1 cup half-and-half cream
3 bacon strips, cooked and crumbled

Steps:

  • In a Dutch oven or soup kettle, combine the first 12 ingredients; bring to a boil over medium heat. Reduce heat; cover and simmer for 25-35 minutes or until vegetables are tender. , Add cream; heat through but do not boil. Sprinkle with bacon just before serving.

Nutrition Facts : Calories 110 calories, Fat 7g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 431mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein.

LITTLEMAFIA'S ROMANIAN BEEF SOUR SOUP



Littlemafia's Romanian Beef Sour Soup image

Lovage is the secret to a good Romanian sour soup. Celery leaves are an OK substitution but it's not exactly the same thing. I grow my own lovage leaves in a flower pot. If sauerkraut juice is not available season the soup with lemon juice and make up the amount with water. Traditionally, borsh is added to make the soup sour,which is fermented wheat bran. Cooking time depends on how quick the meat is boiling.

Provided by littlemafia

Categories     European

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 16

500 g beef
1 -2 onion
2 carrots
1 leek
1 parsnip
1 parsley root
1/2 celery root
2 potatoes
2 tomatoes
1 -2 tablespoon tomato paste
2 liters water
salt
fresh parsley leaves
lovage, leaves
500 ml sauerkraut juice
vermicelli

Steps:

  • Bring to boil the beef cut into medium sized pieces together with water and salt.
  • Remove the scum several times, then add some salt.
  • Clean and chop or grate the veggies and add them to the soup.
  • Later add the tomatoes . Let it boil for another 10 - 15 minute.
  • Separately boil the pickled cabbage juice then add it to beef soup.
  • Add the noodles.
  • Boil the sour soup for another few minutes, add the tomato paste, put salt and lemon juice to taste.
  • When is cooked, add parsley and lovage leaves.

Nutrition Facts : Calories 159.6, Fat 10, SaturatedFat 4.1, Cholesterol 13.6, Sodium 45, Carbohydrate 15.2, Fiber 2.5, Sugar 3.2, Protein 3

LIBERIAN BLACK-EYED PEA SOUP



Liberian Black-Eyed Pea Soup image

Black-eyed peas are a favorite ingredient in all of the regions of West Africa. There, traditional soups are rather plain, so to add cornmon greens, and/or okra to this soup would be considered quite "fancy" by most West Africans. And if you add the quantity of cayenne that most West Africans would, this soup would be considered insanely fiery by the majority of North Americans! Try varying the combination of vegetables a bit, playing with the quantities of the optional ingredients, or doubling the amount of greens. Reduce the water and you'll have a stew, delicious served on polenta or grits. Top each bowl with chopped scallions or more chopped cilantro.

Provided by Annacia

Categories     Vegetable

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 16

1 cup dried black-eyed peas
2 garlic cloves (peeled )
6 cups water, divided
2 cups chopped onions
1 cup diced celery
2 tablespoons water
1 pinch cayenne (more to taste )
2 teaspoons ground allspice
1 pinch dried thyme
1 green bell pepper (or red, seeded and chopped )
1 cup fresh corn kernels (or frozen) (optional)
1 cup sliced okra (fresh or frozen )
2 cups chopped fresh collard greens (or kale or chard or spinach) (optional)
3 cups diced tomatoes with juice (28-ounce can)
1 tablespoon chopped fresh cilantro (optional, up to 2 )
salt & fresh ground pepper (to taste)

Steps:

  • In a covered saucepan, bring the black-eyed peas, garlic cloves, and 4 cups of the water to a boil.
  • Reduce the heat and simmer until tender, about 45 minutes.
  • Meanwhile, in a nonreactive soup pot, sauté the onions and celery in the 2 tablespoons water on medium heat for about 5 minutes, until the onions are translucent.
  • Stir in the cayenne, allspice, and thyme and cook for 1 to 2 minutes, stirring frequently.
  • Add the bell peppers, stir well, cover, and cook for 3 to 4 minutes.
  • Stir in the corn, okra, tomatoes, and the remaining 2 cups of water.
  • Cover and bring just to a boil; then add the greens, gently simmer until tender, and remove from the heat until the black- eyed peas are ready.
  • When the black-eyed peas are tender, remove the garlic cloves or mash them with a fork against the side of the pan.
  • Add the black-eyed peas and their cooking liquid to the soup pot.
  • Stir in the cilantro, if using, and add salt and black pepper to taste.

Nutrition Facts : Calories 150.6, Fat 0.7, SaturatedFat 0.2, Sodium 201.6, Carbohydrate 29.9, Fiber 6.4, Sugar 8, Protein 8.8

LITTLEMAFIA'S THAI SPICY SAUCE



Littlemafia's Thai Spicy Sauce image

Make and share this Littlemafia's Thai Spicy Sauce recipe from Food.com.

Provided by littlemafia

Categories     Sauces

Time 5m

Yield 1 serving(s)

Number Of Ingredients 5

5 Thai chiles
2 tablespoons fish sauce
2 tablespoons lime juice
1 teaspoon sugar
1 garlic clove

Steps:

  • Chop the seedless chilies and garlic, and pound in a mortar.
  • Add all the other ingredients and pound just to mix them.

Nutrition Facts : Calories 131, Fat 1, SaturatedFat 0.1, Sodium 2800.6, Carbohydrate 28.9, Fiber 3.6, Sugar 18, Protein 6.3

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