Kidney Bean Soup – Lobya Soyutmasi

   Kidney bean is known as Rajma in India and it is commonly used in Azerbaijan. This is a thick soup with lots of bean in it. In Azerbaijan cuisine , the term soyutma  refers to the dish that is boiled in water.

Requirements :

  Dry Kidney Beans ( Rajma ) – 200g

  Tomato  - 2

Garlic – 3 cloves

Salt to taste

Black pepper powder

Coriander leaves

 

Method :

 Soak the beans overnight.

Discard the water and  wash well.

Add the bean  to the pan along with 4- 5 cup of water and cook on simmer for about 40 minutes or until the beans are tender.

 Blanch the tomatoes and peel off the skin and grind.

Mash the cooked beans partially , I used the wooden masher . Don’t use the blender to mash.

Add in the crushed garlic , tomato puree , salt and pepper  and bring back to boil.

The soup must be in a thick consistency.

Sprinkle chopped coriander leaves and serve.

 

Note :

Original recipe uses one tablespoon vinegar , I used tomato instead of vinegar.

Shorwa – E – Piawa ----- Afghan Potato Soup

 This is a simple soup with potato and I liked it. Usually it is served along with naan bread. We had it as soup, everyone liked this flavorful potato soup.

Requirements :

Potato  - 3 medium

Onion – 2 medium

Oil – 1 tbs

Turmeric powder – ¼ tsp

Salt to taste

Pepper to taste

Fresh coriander leaves

Method :

 Peel and cut the potatoes into one  inch cubes.

Peel and finely chop onion.

Heat oil in a  pan and fry the onion until transparent.

Add the cubed potatoes and sauté till the oil coats on all sides.

Add about four cup of water , turmeric powder , salt and pepper , mix well.

Cook in simmer till the potatoes are cooked.

Serve with fresh naan.

Afghan potato soup is ready to serve.

Beet soup

 Beetroot soup is not only fabulous to eyes but also delicious to have. Yes , this soup was very delicious .

Beetroot are the widely used root vegetable worldwide. It is used in salads , curries , stirfry and so on. Check out my post of Egg less beet cake . Yes , I used beet in making cake……….

 Beetroot is a rich source of potent antioxidants and nutrients including magnesium , sodium , potassium , vitamin C and betaine , which is important for cardiovascular health.

The red colour of the root is due to presence of betanin.

Requirements :

Beetroot – 300 g

Tomato – 1

Butter – 1 tsp

Cinnamon – a small stick

Corn flour – 1 tbsp

Onion – 2 tbs

Garlic – ½ tsp

Salt as required

Pepper powder

Spring onions

Method :

Peel the skin of the beetroot and chop into large pieces.

Add this chopped beetroot and tomato together. Blanch with a cup of water for ten minutes.

Cool and grind into a fine paste.

Melt the butter in a pan , add the cinnamon stick , chopped onion and garlic . sauté for two minutes.

Add the grounded beetroot puree and mix well.

Add about three cups of water and allow to boil .

Add the required salt and pepper powder.

Mix the cornflour in quarter cup of water and add to the boiling soup. Keep stirring.

When the soup thickens , take off from flame.

Sprinkle chopped spring onions and serve.

Delicious purple soup of beetroot is ready to serve.

Soup will be combination of  tastes like sweet , sour and spice.

Note :

Adding tomato gives a mild sour taste to the soup.

After blanching I used the tomato as whole , if you want can peel off the skin and use.

The water used in boiling the beet can be added to the soup.

Easy Tomato soup

 Everyone will have their own tomato soup recipe. This method is how we make in our home. It is simple and can be made in jiffy. It will be perfect on rainy days.

Requirements :

Tomato – 3

Potato – 1

Onion – 1

Garlic – 2 cloves

Water

Pepper powder

Salt

Fresh oregano leaves

Method :

  In a pan add chopped tomato , garlic , onion and a cup of water. Cook for ten minutes.

Cool this and blend into a smooth paste along with potato.

Add four cup of water and allow to boil. Take off from flame and add salt and pepper.

Add chopped oregano leaves before serving.

Note :

Adding potato thickens the soup.

Karporavalli( Cuban oregano ) Rasam

Karporavalli / omavalli , as this herb is called in tamilnadu. It was widely used in traditional medicines. This was used to treat cold in young childrens.

We can take the leaf as raw , but many won’t like the taste as well as smell. I came across this recipe in a blog . I tried this with my variation which I am sharing with you.

Requirements :

Karporavalli ( Cuban oregano) -  10  leaves

Tomato      -  2 nos

Garlic   -  2 cloves

Pearl onion   -  2 nos

Cumin  - ½ tsp

Pepper  -  ½ tsp

Red chilly  - 3 nos

 

 Method :

 Grind cumin , pepper , red chilly , karporavalli leaves , curry leaves, onion , garlic and tomato.

Heat kadai , add ginelly  oil , then mustard seeds , curry leaves followed by grounded mixture.

 Sauté for few minutes , then add two cups of water.

 Allow to boil.

Sprinkle chopped coriander leaves.

Serve with rice. This can be taken as soup.

 Gives excellent relief from cold , sore throat