Recipes: Soups

Esh-kaneh (Persian Onion Soup)

Prep Time:

60 minutes

Serves

6-8 portions

Ingredients

  • 1 large onion – diced
  • 1 clove garlic
  • 1 tsp turmeric
  • 1 tbs fenugreek/shan-ba-lileh leaves (fresh or dry)
  • 4 eggs
  • 2 potatoes – diced
  • 2 tbs cooking oil or butter
  • 2 tbs Olive oil
  • 1 tbs tomato paste (optional)
  • 2 cups stock
  • 2 tbs flour slurry (flour and cold water mixed)
  • 1 Tbsp sour grape juice verjus or 1 Tbsp fresh lemon juice

Other options:

  • Add in yogurt slurry and eggs instead of the citrus
  • Add in other vegetables.

Created By

Prepared by Polina Shadman

Directions

  1. Heat the oil and/or butter in a stock pot on medium heat, and sauté the onions for 2 minutes.
  2. Add the garlic, saute for 30 seconds, followed by turmeric, salt/pepper , and fry for another 30 seconds.
  3. Add tomato paste and saute for a min
  4. Add the potato in and stir to coat.
  5. Add the stock; add in fenugreek
  6. Lower heat and let it simmer to cook potatoes
  7. Mix the flour slurry bring to boil
  8. Beat the eggs lightly and gently add- in
  9. Bring back to boil until it thickens a bit
  10. Add in lemon or verjus to taste;
  11. Serve in bowls garnished with chopped cilantro or chives (optional) along with a piece of favorite bread

Health benefits:

  • Eshkeneh is rich in vitamins A, B, C and E.
  • Eshkene is a reliable source for Carbohydrates, sodium, potassium, iron, proteins, magnesium, folate, calcium, zinc, fiber, phosphor, sulfur, selenium, lycopene and many other beneficial minerals.
  • Eshkeneh has a significant effect on improving the body condition is colds, asthma and influenza.
  • This food is awesome for people who intend to lose weight, as it increases fat metabolism.

Created By

Prepared by Polina Shadman

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