Persian Noodle Soup

Ingredients

3 slices onions
16 ml oil
6 gr salt
1 gr black pepper
3 gr turmeric
2,400 ml water
60 gr kidney beans
65 gr navy beans
50 gr chickpeas
1/2 lentils
120 ml beef broth
65 gr coarsely chives
38 gr dill
14 gr coarsely
280 gr spinach
1 beet
55 gr persian noodles
55 gr linguine noodles
3 gr all purpose flour
1 liquid whey
60 ml wine vinegar

Instructions

Brown the onions in 3 tablespoons oil in a large pot. Add 2 teaspoons salt, quarter teaspoon pepper, and half teaspoon turmeric. Pour in 10 cups water and add kidney beans, navy beans and chickpeas; bring to boil, skim the froth as it forms, reduce heat, cover and simmer for 45 minutes over medium heat. Add lentils and beef broth. Cook 55 minutes longer. Add chopped chives or scallions, dill, parsley, spinach and beet. Continue cooking, stirring from time to time, for 1- half hours or until the beans are tender. Correct seasoning and add water if the soup is too thick. Add noodles and flour and cook about 10 minutes, stirring occasionally. Stir in the liquid whey (or vinegar) and mix well. Pour the soup into a tureen and serve.