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Eshkeneh – Persian Onion and Egg Drop Soup

Eshkeneh – Persian Onion and Egg Drop Soup

Easy peasy home made cheap fat-burner soup

Course after work cooking, anti-cold soup, egg dish, soup
Cuisine iranian cuisine, iranian food, persian cuisine, Persian Food
Keyword Eshkeneh – Persian Onion and Egg Drop Soup
Prep Time 5 minutes
Cook Time 20 minutes
Servings 4 people
Author Labsalliebe

Ingredients

INGREDIENTS ESHKENEH – PERSIAN ONION SOUP

  • 1 large vegetable onion chopped
  • 1 tbsp olive oil
  • 1 tbsp fenugreek leaves dried
  • 2 tbsp flour
  • 1 tsp turmeric
  • 4 cups of water 1 l or broth (vegetable, chicken, or beef)
  • salt and pepper
  • 3-4 organic eggs or poached eggs

Instructions

  1. PREPARATION OF ESHKENEH – PERSIAN ONION SOUP
  2. Heat the oil in a large pot over medium heat. Add the chopped onions and sauté for about 10 minutes until golden brown and caramelized. This will bring out their natural sweetness and add depth to the soup.

  3. Add the fenugreek leaves, followed by the flour and turmeric.

  4. Cook for another 1-2 minutes to let the flavors bloom. Not longer as the fenugreek leaves will turn out bitter.

  5. Pour in 4 glasses of water (1 l) or the broth, bring the mixture to a boil, and bring it to a simmer, and let ist cook for about 10 minutes, allowing the onions to soften and the flavors to meld together.

  6. Season with salt and pepper to taste.

  7. While the soup is simmering, beat the eggs in a bowl, add a little salt, and slowly drizzle them into the simmering soup while stirring gently. This will create delicate egg ribbons.

  8. You prefer poached eggs? Crack the eggs directly into the soup and cook for 3-4 minutes, until the whites are set but the yolks remain runny.

  9. Finish and Serve: Taste the soup and adjust the seasoning if necessary.

Recipe Notes

Serve hot, and enjoy the warm, soothing flavors with Nan-e Barbari.