ASH e JO|How to cook Persian Barley Soup With Beetroot|Healthy,Rich & Tasty Soup Recipe|❤️S.Irani
SERVES - 6-8.
(DESCRIPTION OF INGREDIENTS PROVIDED BELOW)
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INGREDIENTS
1.Chick Peas/Kabuli chana- 1 cup (50gms) (soaked)
2.White& black eyed peasl/Lobhia chana -1 cup (50gms) (soaked)
3.Spinach/Palak - 1 cup
4.Dill leaves/Soya bhaji -1cup
5.Onions - 3 fine paste
6.Beetroot - 1 chopped & diced.
7.Dry Mint/Sukha Pudina - ½ cup.
8.Barley/Jo - 250gms (soaked)
9.Mutton bones(for stock) - 1/2kg
SPICES.
1.Ginger garlic paste - 1tspn.
2.Turmeric/Haldi - 1/2tspn.
3.Black pepper/Kali mirch pdr - 1-1/2 tspn.
4.Cinnamon/Dalchini pdr -½ tspn.
5.Shekanjbeen syrup - 1 cup.
6.Butter - 1 tbspn.
7.Oil - ½ cup.
8.Curd for garnish.
Ash-e Jo (Barley Soup, with beans and herbs)
Hello everyone! Today I will be showing you how to make a Persian soup called Ash-e Jo. If you are vegetarian you can omit the meat, but double the amount of beans. I'm using a pressure cooker to cut down on time. However, if you do not own a pressure cooker you will need to increase your cooking time by about 45 minutes to 1 hour. This is an estimated time because I've never made Ash-e Jo without the pressure cooker. Maybe the next time I cook Ash-e Jo I'll use just a regular pot, so I can be more accurate with the timing. :)
*If you prefer a creamier soup you can add more kashk to this recipe.
*You can also add more barley if you like.
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Soupe Jo (Persian Barley Soup) سوپ جو سفید
(Chicken and broth)
Ingredients;
-2 lbs chicken pieces with bone, preferably 4 thighs
-1 Medium onion
- 6 cups water
-1 Tsp salt
-1 Tsp pepper
-1/2 tbsp minced garlic
-1/2 carrot, optional
Instructions;
-Peel and quarter onion and place in a large stockpot.
-Wash chicken pieces and add to the pot.
-Add water, salt, pepper, minced garlic and carrot.
-Bring to boil on high, takes about 10 minutes. Then set stove on low, cover and simmer 50 minutes.
- Remove chicken from broth and allow broth and chicken to cool.
-Once cooled a little, strain broth to remove small bits of onions and bones. This will make a clear broth ready for use in any recipe.
-When chicken is cool to the touch, remove skin, bone and fat. Chop chicken into small pieces, about 1/2 inch.
(Soup)
Ingredients;
-1 cup pearl barley
-1/4 cup rice
-2 medium onions (about 2 cups chopped)
-2 large carrots (need 1 cup chopped)
-1/2 buch parsley (need 1 cup chopped, 1/2 cup for soup, 1/2 cup as topping)
-About 2 cups cooked and chopped chicken
-2cups hot water for soaking barley
-4 cups cold water
-4 cups chicken broth
-1 cup milk
-1 cup heavy cream( 1/2 cup for soup, 1/2 cup as topping)
-4 tbsp butter
-1 tbsp oil
-1/2 tbsp minced garlic
-2 Tsp salt ( add gradually to taste)
-1 1/2 Tsp pepper (add gradually to taste)
Instructions;
-Rinse rice and set aside.
-Soak barley in 2 cups hot water and set aside.
-Wash, peel and chop carrots, set aside.
-Wash parsley remove stems and chop leaves, set aside.
-Peel and chop onions, set aside.
-Drain barley and rice. Pour into a large saucepan and add 4 cups of water. No need to add salt.
-Place on high heat and bring to boil. This takes about 10 minutes. Once boiling, lower the heat and simmer for 20 minutes, (uncovered on medium low heat). Do not stir.
-While barley simmers, heat butter and oil in a large stockpot. Sauté onions and carrots until onions are translucent. About 6 minutes on high.
-Add minced garlic and continue cooking 1 minute. Turn heat off until barley is ready.
-After barley has simmered 20 minutes pour into stockpot with onions and carrots.
-Add 4 cups of broth, 1 Tsp each salt and pepper and bring to boil.
-Lower heat and simmer 20 minutes, on medium low.
-Then add chicken, 1/2 cup chopped parsley and 1 cup milk.
-Taste for salt and pepper (I added 1/2 Tsp of each.) and simmer another 10 minutes.
- Turn off the heat and add 1/2 cup heavy cream.
-Taste for salt again. (I added another 1/2 Tsp salt.)
-Top with a splash of cream and a sprinkle of chopped parsley as you serve.
Important tips;
1- It’s important to add salt gradually as some broth may contain more salt than others.
2-This soup thickens when refrigerated. You will need to use more broth, milk or water to thin the soup when reheating.
Enjoy—- Noosh Jon
HOW TO COOK : BARLEY SOUP (Persian Barley Soup)
HOW TO COOK : BARLEY SOUP (Persian Barley Soup)
Hi
Today I want to teach you how to cook in the channel to make an persian barley soup
This food is great for when people have a cold
Tea is very nutritious and full of energy
To make Iranian barley soup, first cut the onion and potato into small pieces
Let's start now
Fry the onion first
Add barley, black pepper and turmeric and mix and add a glass of water until the barley is half cooked.
After the barley is half cooked, add parsley powder, carrots, peas, corn and paste and mix.
Then add salt and pour enough water and put the lid on the pot to cook for half an hour.
After half an hour, add the potatoes and put the lid on the pot again to cook for 15 minutes.
After 15 minutes, add the chicken stock, soup noodles and lemon juice
Now, 5 minutes later, our food is ready
Enjoy your meal
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Soup e jo (Barley) Soup Recipe
How to make barley soup (soup e jo) at home in easy steps. Soup e jo (barley soup) recipe with ckicken broth. Iranian Persian soup e jo (Barley soup) recipe.
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Persian Creamy Barley Soup Soupe Jo
This soup is a Persian classic and it is loved by many, it is an extremely easy dish
Ingredients
1 1/2 cups of Pearl Barley
2 Beef Stock cubes
1 cup of chopped carrots
1 cup of chopped mushrooms
3 cups of milk
2 TSP salt
2TSP pepper
1 cup of chopped coriander
1 cup of double cream