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Persian Sweet and Sour Soup Recipe

Looking for an easy Persian Sweet and Sour Soup recipe? Learn how to make Persian Sweet and Sour Soup using healthy ingredients.


Submitted by sailingchef

Makes 6 servings



Make a day ahead and then warm up. I substituted hazelnuts for the traditional walnuts.

Recipe Ingredients for Persian Sweet and Sour Soup

2 onions, thinly sliced
1 onion, grated
1 lb ground turkey
1 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp cinnamon
1 cup parsley, chopped
1/4 cup extra virgin olive oil
1/2 tsp turmeric
1/2 cup yellow split peas
8 cups water
1/2 cup scallions, chopped
1/2 cup beet leaves, chopped
1/4 cup fresh mint
1 cup cilantro, chopped
1 cup dried prunes, chopped
1 cup dried apricots
1/2 cup brown rice
1/2 cup chopped hazelnuts
1/4 cup sugar
1/4 cup red wine vinegar
1 onion, sliced thinly
5 cloves garlic, crushed
2 tbsp extra virgin olive oil
1 tsp dried mint , crushed
1/4 tsp turmeric

Recipe Directions for Persian Sweet and Sour Soup

  1. In a bowl, combine grated onion with ground turkey. Add 1/4 tsp salt, 1/4 tsp pepper, 1/4 tsp cinnamon, and 2 tbsp parsley. Mix well and shape into chestnut-sized meatballs.

  2. Brown the 2 sliced onions in 1/4 cup oil in a large pot. Sprinkle with 1/2 tsp salt, 1/4 tsp pepper, and turmeric. Add the split peas and saute for a few more minutes. Pour in 8 cups of water. Bring to a boil, reduce heat, cover, and simmer 25 minutes over medium heat, stirring occasionally.

  3. Add the remaining parsley, scallions, beet leaves, fresh mint, and cilantro. Simmer, covered, over low heat for 25 minutes more.

  4. Add the prunes, apricots, and meatballs. Cook, covered, 25 minutes more.

  5. Add the rice and hazelnuts. Cover and cook 45 minutes more.

  6. Mix the sugar and vinegar together and stir into the soup. Cook for 25 minutes longer. Add more warm water if soup is too thick. Taste for seasoning and add either sugar or vinegar to make a sweet and sour flavor. (Freeze or refrigerate at this point.)

  7. Shortly before serving, prepare the garnish by browning the onion and garlic in 2 tbsp oil. Remove from heat. Add crushed mint flakes and turmeric and mix well.

  8. Pour the soup into a tureen. Pour the garlic-mint garnish on top and serve hot with flat bread.

Categories

Beans, Chicken, Fruits, Herbs, Rice, Vegetables, Main Dish, Soup, Middle Eastern

Nutrition Facts
Serving Size 621.2g
Amount Per Serving
Calories
609
Calories from Fat
255
% Daily Value*
Total Fat
28.3g
44%
Saturated Fat
4.9g
25%
Trans Fat
0.0g
Cholesterol
77mg
26%
Sodium
503mg
21%
Potassium
990mg
28%
Total Carbohydrates
62.2g
21%
Dietary Fiber
10.3g
41%
Sugars
26.7g
Protein
29.5g
Vitamin A 44% Vitamin C 45%
Calcium 12% Iron 27%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B+
    Bad points
  • High in sugar
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