فارسی
العربيةHow to make semi-prepared soup for colds.
Each of the cities of Iran is known for its special traditional food. In the western provinces of the country, including Kurdistan, Kermanshah and Lorestan, a popular local dish is cooked. The name of this traditional dish is “Tarhana”. Of course, in some cities of Lorestan, it is also called “Duineh or Doghineh”. The method of preparing tarhana doogh is almost the same among the people of the western part of the country. Of course, in this article, we tried to prepare semi prepared soup for colds. It goes without saying that semi-prepared soup is one of the best traditional foods for home treatment of winter colds.
How to make semi-prepared soup for colds
First, wash the tarragon to remove dust on it. Do this with cold water so that the taste of the semi-prepared soup does not disappear. Then soak the semi-prepared soup in some warm water and leave it for a few hours. At the same time, soak the beans (chickpeas and pinto beans) in another bowl to eliminate their bloating. Fry with a little oil and drain the beans and peas and pour into it. Roast the ingredients together for 5 minutes.
Now pour 5 glasses of water on the ingredients and close the lid of the pot. Increase the flame to bring the water to a boil. Then lower the flame. Now wash the lentils and pour them into the food after rinsing. At the same time, pour all the semi-prepared into the soup with water. Do not add salt to the beans until they are fully cooked. Because salt causes late cooking of legumes, especially chickpeas.
We mentioned vegetables in the raw materials section. Now, at this stage, how to prepare semi-prepared soup for colds of vegetables. Then pour into the stew and let it cook for 15 minutes on low heat. In another bowl, fry some onions and pour into the stew. Wait a while for the hot onion to taste like soup. Finally add the curd. Of course, in some semi-prepared, enough doogh is used so that you no longer need curd. At the end of the step of preparing semi-prepared soup for colds, chop the garlic and fry it in oil. Before extinguishing the flame, pour the mint into the dish and turn off the flame.