Boushalla--Persian Soup
A hearty Persian soup featuring tender celery, spinach, and tangy buttermilk, enriched with yogurt and egg for a flavorful, comforting dish suitable for cold days.
Ingredients
Instructions
- Chop the celery and onion.
- In a large pot, sauté the chopped celery and onion until tender.
- Add the chopped frozen spinach to the pot and cook for a few minutes.
- Pour in the buttermilk and bring to a gentle simmer.
- In a bowl, whisk the plain yogurt, egg, and flour until smooth.
- Gradually add the yogurt mixture to the soup, stirring constantly to prevent curdling.
- Season with salt and pepper to taste.
- Simmer the soup for about 30 minutes, allowing flavors to meld.
- Slice the banana wax or pepperoncini peppers and add to the soup before serving.
Tips & Substitutions
For a creamier texture, use full-fat buttermilk and yogurt. If buttermilk is unavailable, a mix of milk and vinegar can substitute. To enhance flavor, consider adding a pinch of nutmeg or using fresh spinach instead of frozen. You can also adjust the thickness by adding more flour if desired.
Serving Suggestions
Serve Boushalla hot, garnished with sliced banana wax or pepperoncini peppers for a pop of flavor. Pair it with warm, crusty bread or a side of Nellie'S Spinach Dip for a delightful meal. This soup also complements a light salad for a refreshing combination.
Storage & Reheating
Store any leftover Boushalla in an airtight container in the fridge for up to 3 days. To reheat, gently warm on the stove over low heat, stirring occasionally to prevent sticking. If the soup thickens too much, add a splash of water or milk to reach your preferred consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Boushalla--Persian Soup contains roughly 334 calories, with 14g protein, 61g carbohydrates, and 6g fat. It is an excellent source of vitamin A (131% of the Daily Value), vitamin C (79% of the Daily Value), and iron (45% of the Daily Value). Note that it is relatively high in sodium, at 1356mg per serving (59% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh spinach instead of frozen?
Yes, fresh spinach can be used in place of frozen. Simply chop and add it to the pot after sautéing the celery and onion, cooking until wilted. This will provide a fresher taste and vibrant color to the soup.
Is there a vegetarian alternative for the egg?
Certainly! You can replace the egg with a flaxseed meal or chia seed mixture. Mix 1 tablespoon of flaxseed meal or chia seeds with 2.5 tablespoons of water, let it sit for 5 minutes until it thickens, then use it as a substitute in the recipe.
How can I make this soup spicier?
To add some heat to your Boushalla, consider incorporating diced jalapeños or a dash of cayenne pepper while sautéing the vegetables. Adjust the amount according to your heat preference to ensure the soup remains enjoyable.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).