How to make delicious and simple Tarkhine soup with 2 traditional types

We have provided you with a delicious and original recipe for Tarkhineh soup using two traditional and authentic methods. We hope that by studying how to prepare Tarkhineh soup, you will be able to cook this delicious and original soup at home. If you have any questions or doubts about how to prepare Tarkhineh soup, please comment below this article.

We have provided you with the best and most complete method for preparing tarkhineh soup.

Tarkhineh soup

Tarkhineh soup is a local dish that is cooked in different provinces with different recipes, but it is best known as a local dish of Lorestan and Kermanshah provinces.

This delicious food, due to its ingredients, contains many vitamins and properties, and is therefore considered one of the winter foods, which is one of the excellent foods for preventing and treating colds.

In this text, you will learn how to prepare tarkhineh and tarkhineh soup so that you can prepare this delicious and beneficial dish and benefit from its unique properties.

You may ask, what is Tarkhine?

You must have seen meat, poultry, and vegetable extracts used in preparing a variety of foods.

Tarkhineh is also a type of dried extract that is prepared from bulgur using a traditional method.

Tarkhineh is actually a dried dough made from a combination of wheat bulgur, buttermilk, salt, turmeric, and in some cases black pepper and dried mint, depending on taste. First, the bulgur is cooked in buttermilk for a few hours, and after adding salt, turmeric, and other ingredients, the resulting dough is shaped into tablets and dried in the sun.

Tarkhineh is prepared in the hot season and under the summer sun and used in the cold season. You can obtain tarkhineh tablets from reputable herbalists and use them to prepare a nutritious and delicious tarkhineh soup.

Continue reading with us on how to prepare Tarkhineh soup.

How to make Tarkhineh soup

• Preparation time 20 minutes
• Cooking time 120 minutes
• Total time required: two and a half hours

Tarkhineh soup can be cooked in two ways, both of which will be presented here.

Method 1 (How to prepare Tarkhineh soup in the traditional Kermanshah way)

In this section, we will teach you how to make Tarkhineh soup in the Kermanshahi style. The method of preparing Tarkhineh soup in the Kermanshahi style is one of the traditional and authentic methods for preparing this delicious soup.

Ingredients for Kermanshahi Tarkhineh Soup (for 6 people)

Cooking steps and instructions for making Kermanshahi Tarkhineh Soup

• Soak the peas and beans in water the night before and change the water 2 to 3 times during this time to reduce their bloating.
• Soak the dried tarragon in water for 2 to 4 hours.
• First, put the chickpeas, which take longer to cook than other legumes, in a suitable pot for cooking soup and pour some water over them. The water should be enough to cover the chickpeas. Add a little salt and let it cook on a low flame.
• Add the pinto beans an hour after you put the chickpeas on the stove.
• When the beans are half cooked, add the lentils, which you soaked for about two hours, to the beans in the pot.
• Check the water in the container and add water if necessary.
• When the lentils are half cooked, add the softened tarragon to the ingredients in the pot.
• Let the beans cook completely.
• Make sure to completely drain the water in the container in which you soaked these ingredients before adding the beans and tarkhine to the pot.
• While the beans are cooking, wash and drain the soup vegetables (leek, parsley, cilantro, and spinach).
• After the vegetables are completely drained, chop them on a cutting board.
• Chop the vegetables neither too coarsely nor too finely (a little coarser than stewed vegetables) and set aside.
• After the beans are fully cooked and the tarragon has fully opened, add the chopped vegetable stock to the ingredients.
• Add salt, turmeric, and pepper if desired.
• Leave the pot lid open.
• Dice the onions into small pieces.
• Pour oil into a frying pan and place it on the stove.
• Once the oil is hot, add the chopped onions and fry over low heat.
• When the onions are golden, turn off the heat and remove the onions from the oil to crisp them.
• If you wish, you can also chop a few cloves of garlic, fry them in the same oil as the onion, and make hot garlic.
• To make your hot garlic and hot onion crispy and golden, make sure to fry them on a low flame in the oven, and after frying, be sure to remove the fried garlic and onion from the oil and put them in a colander to drain the excess oil. Otherwise, the excess oil will make your hot onion and hot garlic soft and mushy. You can add a little turmeric to them after frying the garlic and onion to make them more colorful.
• Pour a little oil into another pan and once it is hot, pour the dried mint oil into it.
• Be careful that if you fry mint in oil over high heat, it will burn and its flavor and color will change.
• To prevent this, after the oil is completely hot, turn off the heat under the pan and add the dried mint along with a small amount of turmeric to the oil and stir.
• Set aside the hot garlic, hot onion, and hot mint to cool slightly.
• Add half of the fried onion and garlic to the soup.
• Let the soup simmer for 30 to 40 minutes.
• If you wish, you can add a little curd to the soup at this stage.
• After the soup has settled and reached its consistency, you can serve it in a suitable dish and garnish it with hot onions, hot garlic, and hot mint.

The second method of making mung bean tarkhine soup

Tarkhineh mash soup is another ancient and authentic soup that has been the focus of chefs for years. This soup is also very delicious. In this section, we have provided you with the recipe for Tarkhineh mash soup. You can easily cook this delicious soup at home by studying this recipe for Tarkhineh mash soup.

Ingredients for making mung bean tarkhine soup for 4 people

Steps in making mung bean tarkhineh soup

• Soak the mung beans in water for 2 hours.
• Soak the tarragon in water for an hour until soft.
• Finely chop the onions and fry them on the stove over low heat until golden brown.
• Wash the vegetables and chop them after they are thoroughly rinsed.
• Drain the mung bean and tarragon water.
• Put the mung beans, tarragon, hot onions, and herbs in a suitable container and allow to cook over medium heat with 6 glasses of water.
• Leave the pot lid open and allow the soup to cook and settle.
• You can add the curd to the soup towards the end of the cooking time.
• After the soup has thickened and settled, serve it in a suitable dish and garnish with hot onions, hot mint, and hot garlic.

 Important tips for preparing Tarkhineh soup

• Make sure to soak the beans the night before to reduce their swelling. If you forget to do this, change the water two to three times while cooking the beans.
• If you wish, you can use yogurt or buttermilk instead of curd, or even omit these ingredients from the recipe. However, tarkhineh soup will be tastier with curd.
• If you remove the curd from the recipe, you can use a little bit of cucumber juice to flavor the soup.

Properties of Tarkhineh Soup

This food is very useful for strengthening the immune system, building bones, and preventing osteoporosis because it contains calcium, magnesium, phosphorus, and vitamin D.

Other vitamins and beneficial substances found in tarkhineh soup include vitamin A, iron, vitamin B12, and the hormone serotonin (an uplifting and antidepressant).

Tarkhineh soup, due to the vitamins and nutrients it contains, is a very useful and suitable food for all ages, especially children and pregnant women. It is a very nutritious and blood-forming food, and strengthens eyesight, the digestive system, the cardiovascular system, and memory.

If you wish, you can make your own tarakhineh at home.

How to make original tarkhineh

• Use bulgur and local buttermilk to make tarkhineh.
• For every kilo of bulgur, you need 3 liters of buttermilk and a tablespoon of salt.
• Pour the bulgur, buttermilk, and salt into a pot and place on the stove.
• You can add a little turmeric to the ingredients to make the tarquinas slightly yellow.
• Turn on the heat under the pot and stir the ingredients continuously until the buttermilk boils.
• Let the ingredients in the pot cook slowly.
• When you feel the ingredients in the pot turn into a paste, remove the pot from the heat and let it cool.
• At this stage, take a piece of dough the size of an orange and shape it into a ball with your hands.
• The prepared tablets should be placed in sunlight for a few days until they dry completely.
• In the traditional Kermanshahi method, oregano or mint with stems is placed on the bottom of the tray where the tarkhinehs are to be dried, and the tarkhinehs are arranged on top of it.
• In this way, the prepared tarragon tablets both dry faster and take on the aroma of mint and oregano after drying.

Nutritional value table for Tarkhineh soup recipe

One of the most important tips in preparing Tarkhineh soup is knowing the nutritional value table of this delicious soup.

By studying the nutritional value table in the Tarkhineh soup recipe, you will notice that it has 250 kcal of energy.

Final words on how to prepare Tarkhineh soup

In this article, we have provided you with the best and most complete method for preparing Tarkhineh soup. You can learn how to prepare Tarkhineh soup by studying this method and cook it exactly according to the traditional and authentic method. We have tried to explain the best and most practical tips along with it.

1TouchFood online cooking training center always provides you with the best tutorials like this one on how to make tarkhinjeh soup. You can enjoy these tutorials and cook them for your loved ones at home.

One of the best soups is the recipe for the excellent Isfahan Qalamkar Shelle soup for 10 people , for which we have provided you with a complete tutorial.

The soups are made from fresh ingredients. The vegetables used in tarkhine soup must also be fresh and preferably organic. Of course, we have provided various articles about vegetables. You, my dears, can read these articles and use the labels as well. The important point in preparing tarkhine soup is that you can provide the best quality for your guests.

Be sure to read how to prepare various types of soups (including many local soups), how to prepare various finger foods , and how to prepare various local dishes . You will read a world of how to prepare various types of food here. We suggest you also read the tutorial on various types of local Azerbaijani dishes (17 dishes of East Azerbaijan Province) .

Don't forget the list of Iranian foods and the analysis of Iranian foods . You will read the complete content of Iranian foods here. You can also participate in cooking training courses . Wishing you great cooking.

Be sure to install the online cooking training app and use it as a digital cookbook.

Translation and writing: 1TouchFood cooking site

How to make delicious and simple tarkhine soup with 2 traditional types - Online cooking lessons

We have provided you with a complete and practical tutorial on how to make Tarkhineh soup, how to make Kermanshahi Tarkhineh soup, how to make mung bean Tarkhineh soup, and how to make Tarkhineh soup.

Type: Soup

Cuisine: Iranian

Keywords: How to make Tarkhineh soup

Recipe Yield: 6

Calories: 250

Preparation Time: PT0H20M

Cooking Time: PT2H00M

Total time: PT2H30M

Recipe Ingredients:

• 50 grams of chickpeas
• Pinto beans 50 grams
• Lentils 50 grams
• Tarkhineh 300 grams
• Vegetables (leek, parsley, coriander, spinach) 300 grams
• 2 onions
• Mint as needed
• Curd (optional) as needed
• Salt and turmeric as needed

Recipe Instructions: We have taught you how to prepare Tarkhineh soup in the best and most practical way. You can read this tutorial and learn how to prepare Tarkhineh soup. We hope you will cook this delicious soup for your loved ones.

Editor's Rating:
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