Booshala (Assyrian Yogurt Soup)

Directions

Ingredients :

1 small head cabbage

diced

8 ribs celery

diced

or more to taste

2 bunches dill

chopped

1 bunch cilantro

chopped

3 yellow banana peppers

halved and seeded

3 (10 ounce) packages fresh spinach

4 (32 ounce) containers plain yogurt

3 tablespoons all-purpose flour

2 lemons

juiced

or more to taste

1 pinch salt to taste

Methods :

Place cabbage, celery, dill, and cilantro in a large stockpot. Pour in enough water to barely cover. Bring to a boil; cook uncovered until cabbage and celery are just tender, about 10 minutes. Add banana peppers. Stir in spinach bit by bit, waiting for it to wilt between batches. Reduce heat to medium-low.

Whisk yogurt and flour in a bowl. Add to the stockpot. Season with lemon juice and salt. Cook, stirring constantly, until yogurt is hot but not boiling, 7 to 10 minutes.