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LOCATION: Recipes >> Ethnic >> Title: Vospapur (Armenian Lentil and Spinach Soup)

Print this Recipe    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
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
Sliced green pepper

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


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