Aush Doogh recipe Ardabil traditional food in Iran

Since Ardabil is one of the cold provinces of Iran, eating hot aush is very sticky in the cold of winter, and as the weather cools, the feet of these various aushes open to the table. It is true that aush doogh is on the list of foods of a number of other provinces, but it can not be excluded from the traditional and local food of Ardabil province. The people of Ardabil province are very interested in watery foods such as soup and once a few days they surprise their family members by cooking various dishes. As the name of this aush suggests, its main ingredient is sour and fresh buttermilk, which is also responsible for the main taste of the food.

INGREDIENTS :

Rice = 1 cup
Eggs = 1 pcs
Sour yogurt = 2 kg
Pea = 1.5 cup
Minced meat = 200 g
Grated onion = 1 pcs
Water = 2 to 2.5 liters
Peeled vegetables coriander, dill, leeks, a few fresh mint leaves, green onions) = half a kilogram
Garlic = 1 chopped plant
Salt = as needed

INSTRUCTION :

First, soak the chickpeas in warm water for a few hours and change the water several times to remove the bloating, and then cook.

Pour the washed rice into a relatively large bowl, along with an egg and yogurt, and mix well to mix. You have to stir gently so that the yogurt does not fight and become lumpy. Then add water and put on gas heat and stir constantly until the dough boils. Stir for 1 to 2 minutes after boiling.

But after that, you do not need to continue stirring. But before that, you must stir constantly without stopping so that the dough is not cut. Reduce heat to low and simmer. Add the cooked chickpeas to boil along with the rest of the ingredients. You do not need to close the container.

In the meantime, make the minced meat with the grated onion and a little salt in the form of hazelnut-sized balls and pour it into the soup. Do not stir the soup for about 1 minute after adding the meats so that it absorbs the meat, and then gently stir the ingredients of the soup.

After 5 to 6 minutes of cooking, add the garlic, that is, when the meat reaches the top of the pot. After 1 minute, combine the garlic with the rest of the vegetable soup ingredients and mix. The color of this soup should be white and if you use freezer vegetables, your soup will not have this color. In addition, the size of the vegetables should not be too large or small.

Attention :
Keep the heat under the pot low so that the vegetables boil slowly and cook. When the vegetables are boiling, add salt. Also, after the vegetables are boiled, the stew is ready to be served after 20 minutes, and you can enjoy eating this fragrant and delicious stew.

Tips to make it tastier:
If you do not like the smell of garlic, you can remove it from the ingredients.
The main vegetables are doogh, leek and coriander, and if you wish, you can add garlic or spinach leaves to it.
In order not to lose the traditional and original color and shape of Doogh soup, it is better not to use turmeric and colored spices in the soup, because the main color of this soup is white.
If you want to use dried garlic in the soup, be sure to beat it with salt until it is crushed.
You can also use sour local butter instead of yogurt in the soup.
Iranian rice in cooking both makes it fragrant and cooks it quickly. It is better to use isolated rice crumbs in cooking.
Cooked semolina can also be used instead of rice.
It is better not to use Teflon pots to make doogh soup, because stirring the soup too much will scratch the pot.
Instead of chickpeas, you can use a measure of cooked chickpeas or beans.
To make battle soup, you have to stir it or use eggs.
One egg is enough to not cut the soup, but if it is small, you should increase the number.
To make the soup more beautiful, it is better to chop the meat into smaller pieces. You can also remove the meat.
You can also fry rashbeh to pasta with onion and pour it into the soup.
Doogh soup is thinner than other soups.
In order to eliminate the coldness of doogh soup, it is better to add more pepper.
Garnish the doogh with a little oil, red or black pepper.
Doogh soup is also a kind of yogurt soup.
Some provinces cook doogh without vegetables and with hot mint.
If you use low-fat buttermilk in the preparation of soup, the soup will have fewer calories.
Adding 6 cloves of grated garlic to half a glass of boiling water and mixing it into the soup while eating will make the soup more delicious.
Along with leeks and coriander, you can add a little fresh and chopped dill to the doogh soup.
The use of parsley causes the taste of doogh soup to change completely.
Eating doogh soup with barbarian bread is not forgettable.
It is better to use local doogh to prepare Ardabil authentic doogh soup.
Dough soup that is cooked in Mazandaran has noodles, pinto beans, lentils and yogurt.
The preparation time of raw materials and supplies is about 30 minutes and the cooking and waiting time is about 2 hours.
Doogh soup can be served for lunch, snack, appetizer.
It can also be eaten as iftar during Ramadan.
Note that the amount of raw materials and preparation order is suitable for 6 people.