Saed News: Vinegar Ash, also known as Shooli, is a traditional Iranian soup prepared with various recipes in different regions of the country. Due to its tangy and mildly sweet taste, it is highly popular among Iranians.
Ash herbs: Includes leek, parsley, coriander, and dill
Legumes: Includes lentils and split peas
Beetroot
Onion
Garlic
Dried mint
Pomegranate paste or verjuice
Salt, pepper, and turmeric
Oil
Clean and chop the ash herbs.
Soak the lentils and split peas separately.
Dice the onion and sauté it in oil until soft and translucent.
Grate the garlic, add it to the onion, and sauté briefly.
Add the chopped herbs to the onion and garlic mixture, sautéing them lightly.
Add water along with the lentils and split peas, allowing them to cook.
Peel and dice the beetroot.
Add the beetroot to the ash and let it cook.
Once the lentils and split peas are fully cooked, add pomegranate paste or verjuice along with salt, pepper, and turmeric.
Let the ash simmer for another 15 to 20 minutes until well combined.
Finally, add dried mint, stir, and remove from heat.
You can add ground meat or chicken to the ash if desired.
If you don’t like beetroot, you can omit it.
Adjust the amount of pomegranate paste or verjuice to your taste.
Serve Vinegar Ash with bread, yogurt, and fresh herbs.
