Name: Booshala (Assyrian Yogurt Soup)
Prep time: 20 min
Cook time: 20 min
Yield: 10
Ingredients: Cabbage, diced - 1 small head; Celery, diced, or more to taste - 8 ribs; Dill, chopped - 2 bunches; Cilantro, chopped - 1 bunch; Yellow banana peppers, halved and seeded - 3; Fresh spinach - 3 (10 ounce) packages; Plain yogurt - 4 (32 ounce) containers; All-purpose flour - 3 tablespoons; Lemons, juiced, or more to taste - 2; Salt to taste - 1 pinch

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Booshala (Assyrian Yogurt Soup)

1. Cabbage, diced - 1 small head

2. Celery, diced, or more to taste - 8 ribs

3. Dill, chopped - 2 bunches

4. Cilantro, chopped - 1 bunch

5. Yellow banana peppers, halved and seeded - 3

6. Fresh spinach - 3 (10 ounce) packages

7. Plain yogurt - 4 (32 ounce) containers

8. All-purpose flour - 3 tablespoons

9. Lemons, juiced, or more to taste - 2

10. Salt to taste - 1 pinch

How to cook deliciously - Booshala (Assyrian Yogurt Soup)

1. Stage

Place cabbage, celery, dill, and cilantro in a large stockpot. Pour in enough water to barely cover. Bring to a boil; cook uncovered until cabbage and celery are just tender, about 10 minutes. Add banana peppers. Stir in spinach bit by bit, waiting for it to wilt between batches. Reduce heat to medium-low.

2. Stage

Whisk yogurt and flour in a bowl. Add to the stockpot. Season with lemon juice and salt. Cook, stirring constantly, until yogurt is hot but not boiling, 7 to 10 minutes.