Persian Noodle Soup

3 lg Onions, peeled and thinly

-sliced 3 T Oil

2 t Salt

1/2 t Freshly ground black pepper

1 t Turmeric

10 c Water

1/4 c Dried red kidney beans,

-washed and soaked in cold -water for 2 hours and -drained 1/4 c Dried navy beans

1/4 c Dried chickpeas

1/2 c Lentils

1/2 c Beef broth, preferably

-homemade 1/2 c Coarsely chopped fresh

-chives or scallions 1/2 c Chopped fresh dill

1/2 c Coarsely chopped fresh

-parsley 6 c Spinach, washed and chopped

-OR 3 c Frozen spinach, chopped

1 Fresh beet, peeled and diced

-in 1/2" pieces 1/2 lb Persian noodles (reshteh)

-OR 1/2 lb Linguine noodles

1 T All-purpose flour

1 c Liquid whey (kashk)

-OR 1/4 c Wine vinegar

Brown the onions in 3 tablespoons oil in a large pot. Add 2 teaspoons salt, 1/4 teaspoon pepper, and 1/2 teaspoon turmeric. Pour in 10 cups water and add kidney beans, navy beans and chickpeas; bring to boil, skim the froth as it forms, reduce heat, cover and simmer for 45 minutes over medium heat. Add lentils and beef broth. Cook 55 minutes longer. Add chopped chives or scallions, dill, parsley, spinach and beet. Continue cooking, stirring from time to time, for 1-1/2 hours or until the beans are tender. Correct seasoning and add water if the soup is too thick. Add noodles and flour and cook about 10 minutes, stirring occasionally. Stir in the liquid whey (or vinegar) and mix well. Pour the soup into a tureen and serve.