5 delicious soup (ash) for fasting

Ash is one of the traditional foods, which is cooked in almost every country. There are several types of ash such as ash reshte (thin noodles), ash mast (yogurt), hodgepodge, ash jow (barlay), ash doogh (Dovga) and etc. ash reshte is the simplest soup.
According to Mashregh social group, ash is one of the savory Iranian foods that will be finished sooner than any other foods.
Nutrients that are in the ash are the suppliers of energy in the body.
In this report, we introduce some of them that can make your fasting table fascinating.
Ash reshte
Ingredients for 4 people:
400 g thin noodles
1 kg soup vegetable (leek - Parsley – spinach – dill - coriander)
450 g peas, beans and lentils (collectively equal amounts)
4 tablespoons dried mint or 200 g fresh mint
4 medium onions
2 cups curd
2 tablespoons flour
Oil
Salt and pepper

Preparation

We pre-soaked beans. Then we cook them with fried onion (which may have been added a little turmeric to it). Then we clean and chop vegetables and add them to the beans and let vegetables be boiled.
Then we solve two tablespoon flour in some cold water and add it to ash and stir it. Then we let it be boiled but noodles should not be crushed.
Then we add salt and pepper and turmeric. Try to pour salt with caution, since curd is essentially salty. Then we pick up the ash from the flame and mix it with curd. Then, pour into a bowl and decorate it with some curd and fried onions and mint (optional fried garlic).
Dovga
Ingredients
1.5 kg vegetables (coriander, leek, and garlic)
150 g or 1 cup of rice
250g mince
One medium onion
150 g or 1 cup of pea
75 g or 2.1 cup of rice flour
2 eggs
4 kg doogh
25 g tarragon
2 green and red chili peppers
Fried onions to furnish
Salt and pepper
Turmeric
Some mince
2 tablespoons oil

Preparation

1) Beat the eggs with a little rice flour, doogh, and rice in a saucepan and heat it.
2) Stir it constantly.
3) Then, add baked beans, vegetables and meat and roasted meat that you fried before. At this stage, stir occasionally with heat. Then, add salt and pepper.
4) Finally, add the green and red peppers and dried tarragon. After cooking, pour it in the desired bowl and decorate it with fried onion.
Ash mast (yogurt)
Ingredients for 6 to 8 people:
2 cups of rice
1 kg (mint, parsley, coriander, and wild leek)
Half a kilo of onion
Half a cup of cotyledon
1 soup spoon dried Mint
1 spoon turmeric
2 cup oil
Salt and pepper
1 kg yogurt

Preparation

Wash the rice and cotyledon. Wash and finely chop the vegetables. Slice the onion and fry it in half of the oil.
Put a large pot on the heat and pour 8 glasses of cold water in the pot and add rice and cotyledon and onion and add vegetables.
When the water started boiling reduce the heat and let the ash be slowly cooked (at least an hour and a half), so that rice and cotyledon be cooked and glazed.
Occasionally, stir it and be careful not to be burned. Prepare fried mint, while you're waiting for cooking rice and Cotyledon. Put a small pan on a medium heat and pour some oil in it and fry the dried mint with some turmeric.
When substances cooked pick the pot from the heat and taste it and add some salt and pepper and let it loose its heat. Now add yogurt to the ash and stir it. If you mix the yogurt in high temperature, it will be gapped. After adding yogurt, serve it in a suitable container and pour some mint on it.
Spinach Ash:

Ingredients:

1 kg spinach
One and a half cups lentil
Four tablespoons fried onion
Two tablespoons oil
Reshte (thin noodle) and curd
Salt, pepper, and turmeric
Two tablespoons fried mint and garlic
Two cups of white cabbage
One medium onion

Preparation

Chop the spinach and cook it with lentils and onions. Pour salt, pepper, turmeric and oil. Boil the cabbages separately to dissolve its smell and then add it to the pot after boiling.
Then add onion, mint, and garlic. After settling substances, split the noodle in two pieces and add it in the pot.
Note: This Ash is served with curd and tomato sauce or pomegranate sauce.
Pea ash for fasting

Ingredients for five people:

2 cups of chickpea
One medium carrots
1 cup of celery
One medium potatoes
One medium stew pumpkin
2 cups of chopped parsley
1 cup of chopped basil
6 medium tomatoes
Salt, pepper, spices
Olive oil

Preparation

Soak the beans from the night before in water and boil it with fresh water. Cook carrots, potatoes, celery, stew pumpkin, parsley and basil with grated tomatoes for an hour with water and then add the cooked chickpeas to this substances and let cook gently for half an hour. After the certain time eat it with some olive oil.