Friday, January 18, 2019

Unaş #SoupSaturday

Awhile ago Wendy of A Day in the Life on the Farm kicked off this group: Soup Saturday Swappers. And, this month, Sue of Palatable Pastime is hosting. She asked us to "get some soup going in that pot and warm up quick on some cold and snowy winter days."

Okay, let's just say this: it doesn't snow where I live. Well, it has snowed once that I remember. I have lived here on and off for over thirty years. But this snow was more like a light dusting. It didn't stick. And it certainly didn't create any snowbanks that would make staying inside by the fire a necessity.

The central coast of California is remarkably temperate; it's never really too hot or too cold. Really, when it climbs above 75 degrees F, we all start wilting. And anything below 45 degrees is soup weather. So, I do make lots of soups between November and February.

First, let's get to the other bowls...

The Other Snow Day Soup Offerings


Unaş is a fresh noodle soup from Turkmenistan. I roped the Enthusiastic Kitchen Elf into helping me. because I love making fresh pasta with him. And, truth be told, I really didn't follow a traditional recipe; I just used the ingredient list for inspiration and forged ahead. I like the tradition of noodles and beans in a soup. It makes for a hearty bowl that can be a whole meal.


  • 1/2 C thinly sliced Spring onions
  • 1 t olive oil
  • 1 can organic black-eyed beans
  • 2 L chicken stock
  • ½ t red pepper chile flakes
  • 4 T plain whole fat organic yogurt
  • 2 garlic cloves, peeled and pressed
  • 2 C all-purpose flour
  • 1/2 t salt
  • 3 large eggs
  • water

Place all of the dry ingredients in the body of the food processor. Add the eggs. Pulse. Add in 1 T water at a time until it comes together in a ball. Turn the dough onto a floured cutting board and knead until smooth and elastic, approximately 5 minutes. Wrap the dough in plastic and let rest for 30 minutes at room temperature.

To roll: Slice your dough ball into quarters. Cover the portions you aren't rolling. Turn the rested dough out onto a lightly dusted board and roll out as thinly as you can. I found that rolling it into a long rectangle make the most even strips. If you don't have a rolling pin, a wine bottle works well! 

Once the pasta dough is as thin as you can get it, starting at one (short) end of the rectangle, roll the dough into a cylinder.

With a sharp knife, hand cut the roll into pieces whose width is the width you want for your pasta. I went about the width of linguine. Carefully unroll the strips and you're all set.

I cooked the noodles separately and served them in the soup. If you wish, you can certainly cook the noodles in the soup.

In a large soup pot or Dutch oven, heat olive oil and add Spring onions. Cook until the onions soften an become translucent. Add in the beans, red pepper flakes, and garlic. Pour in the stock and bring to a boil. Reduce heat, cover, and simmer for at least 30 minutes.

Remove from heat and whisk in the yogurt until well combined.

To serve, place cooked noodles in individual serving bowls. Ladle the broth and beans over the top. Serve immediately.


  1. We get as much snow as you do but, I can visualize sitting inside with a bowl of your soup and being completely satisfied!

  2. We don't get snow either here unless we drive to the San Bernardino mountains, but we still love soup! That noodle project looks like a lot of fun and great bonding time with your elf.


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