Ethnic: Title: Vospapur (Armenian Lentil and Spinach Soup) by Recipe Cottage

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	Title: Vospapur (Armenian Lentil and Spinach Soup)

		Categories: Armenian, Soups, Vegetables Yield: 6 servings 1 large Onion; chopped 3 Garlic cloves; minced 1 teaspoon Ground cumin 1/2 teaspoon Ground coriander 1 teaspoon Hot Hungarian paprika -- or more to taste 6 cups Defatted chicken stock 1 1/2 cups Dried lentils -- rinsed and drained 20 ounces Frozen spinach; thawed 29 ounces Canned chopped tomatoes -- including juice Salt and pepper; to taste 4 Tablespoons Lemon juice -- or more to taste Heat a non-stick soup pot or Dutch oven over high heat. When the pan is very hot, all at once add the onion, garlic, cumin, coriander, and paprika. Let sit for 30 seconds without stirring, then add 1/4 cup of the chicken stock. Saute over high heat, stirring, for 4 minutes. Add another 1/4 cup of the chicken stock and scrape the bottom of the pot. Add the lentils and spinach and cook, stirring, for 2 minutes. Add the remaining 5 1/2 cups of chicken stock and the tomatoes and bring to a boil. Reduce the heat to low, season with salt and pepper, and simmer, covered, until the lentils are tender, about 50 minutes. Season with the lemon juice and additional salt and pepper, if needed. Let sit for 5 minutes before serving. Serving Ideas : Serve with a good dense hearty bread. NOTES: (adapted from the original recipe by Curtis Jackson):"Vospapur is the generic Armenian name for lentil soup. This version makes a rich soup that, like most, is better the second or third day. Don't omit the lemon juice; the soup will taste rather plain without the edge of tartness it provides. In addition, you may wish to serve lemons or lemon juice on the side so people can doctor their individual servings should they so desire. Armenian Potato Salad With Red Onions And Green Pepper 3 pounds red-skinned potatoes 1 medium red onion, thinly sliced and separated into rings 1 green pepper, seeded and finely chopped 3 Tablespoon minced fresh parsley juice of 1/2 lemon 1/3 cup olive oil salt, pepper and cayenne pepper to taste Boil potatoes in their jackets until barely tender. Cool enough to handle, cut into generous bite-size pieces while still warm. Place potatoes in a large salad bowl along with onion rings and green pepper; mix well. Add parsley and lemon juice; carefully toss again. Dribble oil over the vegetables and season to taste with salt, pepper and cayenne pepper; toss and set aside for several hours for salad ingredients to mellow. If refrigerated, bring to room temperature before serving. (Goes well with roasted lamb, chicken or simple fish recipes).Serves 8 to 12. Sauerkraut-Bulgur Soup Servings: Yield: 4 servings 1 small Onion, chopped 1/4 cup Butter 2 3/4 cups Sauerkraut 1/4 cup Tomato puree 1 large Russet potato, diced 1/2 cup Bulgur, fine grade 2 quarts Rich chicken or veal stock Salt Pepper Sliced green pepper Parsley Armenian culture is rich in soups, many of them made tart with yogurt and thickened with bulgur. This version is flavored with sauerkraut. From "Armianskala Kulinaria," by A.S. Piruzian.In 5-quart pot, saute onion in butter until golden. In bowl, soak sauerkraut in water, drain and chop. Add to onions and cook until done, adding water if mixture gets too dry. Add tomato puree. Saute5-7 minutes. Add potatoes, bulgur and stock and cook 15 minutes. Season to taste with salt and pepper. Garnish with slight green pepper and parsley. Armenian Barley and Yogurt Soup (Judy Haight) 1 cup barley 6 cups chicken broth 1 cup onion, chopped 1/4 cup butter 3 Tablespoons fresh or 1 Tablespoon dried mint 2 Tablespoons fresh parsley, minced Salt and freshly ground pepper to taste 1 quart yogurt Place the barley and the broth in a soup kettle and cook for a few minutes. Saute the onion in butter until it is golden and transparent. Add to the soup kettle, together with the mint, parsley, salt, and pepper. Simmer the soup until the barley is soft. Stir in the yogurt and continue to dimmer for about 5 mins. Can be served either hot or icy cold. Serves 8