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Booshala (Assyrian Yogurt Soup)
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Prep Time:
20 minutes
20 minutes
Cook Time:
25 minutes
25 minutes
Total Time:
45 minutes
45 minutes
Whip up a flavorful yogurt soup with dill, cilantro, cabbage, and spinach for a satisfying veggie-packed dish.
Ingredients:
- 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
Instructions:
- In a large stockpot, combine cabbage, celery, dill, and cilantro. Add just enough water to cover the vegetables. Bring to a boil and cook uncovered until cabbage and celery are tender, around 10 minutes. Mix in banana peppers. Gradually fold in spinach, allowing it to wilt before adding more. Reduce heat to medium-low.
- Combine yogurt and flour in a bowl, then transfer it to the stockpot. Stir in lemon juice and salt. Cook over medium heat, stirring constantly, until yogurt is hot but not boiling, for about 7 to 10 minutes.