Ingredients with Measurements:
- 2 cups black kashk
- 4 medium-sized potatoes, peeled and diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup milk
- 2 tablespoons olive oil
- Salt and pepper to taste
- Chopped parsley for garnish
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté until the onion is translucent.
2. Add the diced potatoes to the pot and stir to coat with the onion and garlic mixture.
3. Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 15-20 minutes.
4. Using a blender or immersion blender, puree the soup until smooth.
5. Return the soup to the pot and stir in the black kashk and milk. Heat the soup over medium heat until it is heated through.
6. Season the soup with salt and pepper to taste.
7. Ladle the soup into bowls and garnish with chopped parsley.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 250
Fat: 8g
Carbohydrates: 38g
Protein: 8g
Substitutions for ingredients:
- Black kashk can be substituted with regular kashk or yogurt.
- Vegetable broth can be substituted with chicken broth or water.
Variations:
- Add chopped carrots or celery to the soup for additional flavor and nutrition.
- Use sweet potatoes instead of regular potatoes for a sweeter taste.
- Add cooked chicken or beef for a heartier soup.
Tips and tricks:
- Be sure to blend the soup until it is completely smooth for a creamy texture.
- Adjust the amount of milk to your desired consistency.
- Add more salt and pepper if needed.
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup on the stove over medium heat until heated through.
Presentation ideas:
Serve the soup in a bowl with a garnish of chopped parsley.
Garnishes:
Chopped parsley
Pairings:
Serve the soup with a side salad or crusty bread.
Suggested side dishes:
Side salad or crusty bread
Troubleshooting advice:
If the soup is too thick, add more milk or broth to thin it out.
Food safety advice:
Be sure to store the soup in the refrigerator and reheat it to a safe temperature before serving.
Food history:
Black kashk is a traditional Iranian dairy product made from fermented milk.
Flavor profiles:
Creamy, savory, and slightly tangy.
Serving suggestions:
Serve the soup as a main course for lunch or dinner.
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Region: Iranian