Saednews: Tarxineh soup is one of the traditional soups in Iran, which is consumed in the fall and winter to prevent colds and the flu due to its nutritious ingredients.
Saednews: According to the cooking service of Saednews, Tarxineh is popular among Kurds in Iraq, Turkey, Syria, and also in Armenia, Greece, Cyprus, Albania, Bulgaria, and Egypt. It is typically prepared as a soup or stew during the colder months. This soup, with Tarxineh as its main ingredient, is common among the people of Lur, Laki, and Kurds in cities like Hamadan and Arak. Tarxineh is a highly nutritious food containing natural antibiotics, made by soaking wheat or barley bulgur in sour whey for 10 days.
Ingredients for Tarxineh Soup:
Tarxineh: 300g
Chickpeas: 50g
White beans: 50g
Lentils: 50g
Soup greens: 300g
Onions: 2 medium-sized
Mint, salt, and pepper to taste
Kashk (fermented yogurt): to taste
Preparation of Tarxineh Soup:
Soak the beans the night before cooking to remove any bloating.
Soak the naturally dried Tarxineh in water.
Heat oil in a pot, fry the chopped onions.
Add the chickpeas and beans to the fried onions, sauté briefly, and add five cups of water. Bring to a boil and then reduce the heat.
After the soup has simmered for an hour, add lentils and Tarxineh to avoid the lentils being overcooked.
Add salt, pepper, and turmeric, adjusting to taste.
After another 30 minutes, add the soup greens, allowing them to soften.
Once the soup is ready, serve in a bowl and garnish with fried onions, mint, and garlic. Enjoy!
How to Prepare Tarxineh:
500g wheat bulgur
1.5kg sour yogurt or whey
1 tablespoon dried mint or pennyroyal
Salt and black pepper as needed
Preparation of Tarxineh:
Soak the wheat bulgur in water for up to 6 hours. Then, drain and remove excess water.
Combine the bulgur with sour yogurt or whey in a large container, mixing thoroughly until a dough forms.
Place the mixture in a pot over low heat for 1-2 hours, stirring continuously to avoid burning.
Add salt, black pepper, turmeric, and dried mint or pennyroyal, continuing to stir. The dough should become smooth.
Once the dough has cooled, form it into small balls and spread them out on a flat surface. Leave them in the sun to dry, which may take several days.
Nutritional Content and Calories of Tarxineh Soup Ingredients:
Tarxineh whey (100g): 360 calories, 6g fat, 17g protein, 60g carbs, 12g fiber
Raw lentils (50g): 176.5 calories, 12.5g protein, 30g carbs
Raw white beans (50g): 173.5 calories, 10.5g protein, 13g carbs
Raw chickpeas (50g): 182 calories, 3g fat, 9.5g protein, 30.5g carbs
Soup greens (100g): 22 calories, 1g protein, 5g carbs
Medium-sized onion (1): 44 calories, 9.9g carbs
Kashk (1 tbsp): 55 calories, 2.2g fat, 6.2g protein, 1.7g carbs
Some variations include adding spinach, garlic, mung beans, or even tripe, depending on personal taste. The ingredients and method provided here are for the basic and most commonly used version of the soup.
