Lebanese Kishk Soup

Makes 6 to 8 servings | Time 30 minutes

Ingredients

• 2 to 3 onions
• 2 tbs. vegetable oil
• 3 potatoes
• 2 carrots
• 6 cloves garlic
• 2 tbs. butter
• 1 cup kishk
• Salt and pepper to taste
• 3 tbs. fresh parsley

Directions

1. Dice onions and sauté in oil in a soup pot. Once the onion is translucent, add 2 quarts of water and bring to a boil.
2. Add diced potatoes and carrots (and any other ingredients you like). Cook until soft.
3. Mince garlic and sauté it in butter in a separate skillet.
4. Add kishk, and sauté a minute or so. Then take about 1 cup of liquid from the soup pot and add it to the kishk and garlic. Stir until well blended, then add the liquefied kishk-garlic mixture to the soup.
5. Add salt and pepper to taste.
6. Cook five to 10 minutes, then serve, garnished with parsley.

Recipe excerpted from Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods by Sandor Ellix Katz (Chelsea Green Publishing, 2003).