Booshala (also spelled Boushala) is the Assyrian equivalent to chicken soup. I know it looks nothing like chicken soup, but it is believed that this nutritious yogurt soup can relieve cold and flu symptoms, and quicken recovery.
About This Recipe
I recall mom making this soup anytime one of us was sick. She made it the way I like it too, extra spicy! I always felt better after eating a bowl.
Was it due to Booshala's nutrient-rich ingredients or the spiciness of the peppers that always cleared out my nose? Either way, I'm a firm believer that if you're under the weather, this soup can have you on the road to recovery in no time!
When I cooked Booshala in Chicago with Beni, she mentioned that mom added an egg to the recipe. When mom shared the recipe with me, she did not add an egg (unless she did it behind my back so that I wouldn't have all her secrets, which wouldn't surprise me).
The egg is supposed to bind the soup together and discourage separation.
How to Make This Recipe
STEP 1: Whisk yogurt, salt, citric acid, flour, and one egg in a large bowl.
STEP 2: Wash and chop the Swiss chard, and the purslane, and add to a deep bowl. Pour enough boiling water over the Swiss chard and purslane to completely submerge. After five minutes, drain the water and rinse the Swiss chard and purslane with cold water. Squeeze to remove the excess water.
STEP 3: Chop the parsley, cilantro, green peppers, jalapeƱos, and onion.
STEP 4: Gradually add four cups of water to the yogurt. Whisk until thoroughly mixed. Stir the Swiss chard, purslane, and the remaining herbs and vegetables into the yogurt. Finally, add the rice to the soup.
STEP 5: Stir constantly, over a medium flame, until the mixture comes to a boil. If you don't, it will separate.
STEP 6: Stir occasionally during cooking, until all the vegetables and the rice are tender. If it becomes too thick, add more water to achieve the preferred consistency.
Expert Tips
- First, I highly recommend that you make this soup with homemade yogurt (
Mesta , in Assyrian). However, if you prefer to use store-bought yogurt, make sure to use Middle Eastern or Greek yogurt. - The key is to use a slightly sour-tasting yogurt. You will notice that most of the remaining ingredients can be found at your local grocery store. Well, with the exception of purslane.
- Booshala may be served hot or cold. I prefer hot! Not only when it comes to spiciness, but also in temperature!
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Spicy Yogurt and Herb Soup (Booshala)
Ingredients
- 4 cups home-made yogurt (or store-bought Greek yogurt)
- 1 tsp. salt
- Ā½ tsp. citric acid
- Ā¼ cup flour
- 1 egg
- 1 cup Swiss chard
- 1 cup purslane
- 4 cups water
- Ā½ cup Italian parsley
- Ā½ cup cilantro
- Ā½ large green pepper
- 2 jalapeno peppers
- 1 medium onion
- Ā¼ cup jasmine rice
- 1 tsp. dried mint
Instructions
- Whisk yogurt, salt, citric acid, flour, and egg in a large bowl.
- Wash and chop the Swiss chard, and the purslane, and add to a deep bowl.
- Pour enough boiling water over the Swiss chard and purslane to completely submerge. After five minutes, drain the water and rinse the Swiss chard and purslane with cold water. Squeeze to remove the excess water.
- Chop the parsley, cilantro, green peppers, jalapeƱos, and onion.
- Gradually add four cups of water into the yogurt. Whisk until thoroughly mixed.
- Stir the Swiss chard, purslane, and the remaining herbs and vegetables into the yogurt.
- Finally, add the rice into the soup.
- Stir constantly, over a medium flame, until the mixture comes to a boil. If you don't, it will separate.
- Stir occasionally during cooking, until all the vegetables and the rice are tender. If it becomes too thick, add more water to achieve the preferred consistency.
- Booshala may be served hot or cold. I prefer hot! Not only when it comes to spiciness, but also in temperature!
Notes
- First, I highly recommend that you make this soup with home-made yogurt (Mesta, in Assyrian). However, if you prefer to use store-bought yogurt, make sure to use Middle Eastern or Greek yogurt.
- The key is to use a slightly sour-tasting yogurt. You will notice that most of the remaining ingredients can be found at your local grocery store. Well, with the exception of purslane.
- Booshala may be served hot or cold. I prefer hot! Not only when it comes to spiciness, but also in temperature!
Adee says
What do you recommend to replace purslane? Sadly, I can only find it in an Armenian grocery store during a few months out of the year
Hilda Sterner says
Hi Adee,
That is just a way to use purslane, if you have it growing in your yard, but not necessary for the recipe. You can leave it out and it will still be delicious!
Miss Mouse says
Just made up a batch of this and it was delicious~ I added the egg as you mention and it seems to have worked fine. I don't know if my jalapeƱo was lame or what, but the soup seemed to not be particularly spicy... next time I'm going to throw some more in >:3
Last week my neighbor showed me a large, juicy plant in her yard and told me it was purslane, which I had heard of but knew nothing about. Later, I spotted it in her green bin and discovered she had pulled it up because it was hogging water. I claimed it! The thing was enormous, so I did a whole bunch of reading on purslane and found your recipes.
Now I'm seeing purslane everywhere! It's in the park, on the roadsides... and I have a huge collection of seeds. Thanks for the excellent recipe!
Hilda Sterner says
Sounds like you hit the purslane jackpot! I'm currently freezing what I can find in California to take back with me to Montana. Booshala should be very spicy, so yes, by all means, add as many peppers as you dare. Be sure to try the yogurt purslane dip recipe too, it's delicious!
Miss Mouse says
I certainly did! Next time I'll probably throw in a lot more pepper because the dairy just eats up the spice. I froze up a couple gallon bags worth, so no worries on running out^^
My next try will definitely be the dip. It sounds great. Thanks again!