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+ servings

Vanetzi Ashkile - Spinach Soup

A hearty, healthy, delicious soup perfect for cooler weather.
Prep Time 30 mins
Cook Time 1 hr 45 mins
Total Time 2 hrs 15 mins
Course Soup
Servings 4


  • 2 lbs. stewing beef or lamb (boneless)
  • 2 large cloves garlic (chopped)
  • 1 large onion (thinly sliced)
  • 1 8-oz, can tomato sauce
  • 3-4 cups chicken or vegetable broth, or water
  • ½ cup wheat berries, shelled wheat or whole wheat kernels (also known as 'dzedzadz'. Shelled wheat is sold in Middle Eastern stores.)
  • 2 large carrots (diced)
  • 1 medium bunch green onions (chopped)
  • 1 medium bunch parsley (chopped)
  • 1 small bunch cilantro, chopped (optional)
  • Salt, pepper (to taste)
  • 2 medium bunches fresh spinach (washed, chopped)
  • 1 large lemon (Juiced - or - 1/2 lb. rhubarb, finelychopped)
  • 4 medium eggs (optional)
  • 4 Tbsp. butter -or – 1/4 cup olive oil ( to taste)


  • Brown stew meat in a large pot in butter or olive oil,tossing, until meat is brown on all sides. Add the onions and garlic,and sauté until onions are translucent.
  • Add just enough of the broth or water to coverthe meat; bring to a gentle boil. Cover pot, and braise for aboutone hour, stirring occasionally.
  • Add the tomato sauce, the rest of the broth orwater, dzedzadz, carrots, green onions, parsley, cilantro – if using, and seasonings, and bring to a full boil. Stir, reduce heat, and simmer for25-35 minutes until the meat and dzedzadz are tender.
  • Add the spinach and lemon juice (or rhubarb). Add morebroth or water, as needed, to make a stew-like consistency. Simmer for10 minutes or until spinach (and rhubarb, if using) is/are cooked.
  • Optional: crack the eggs, one at a time, into a separatebowl. Gently add each egg to the pot and steam for a few minutes until eggwhites are set.
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