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Eshkeneh, Persian Onion Soup

Eshkeneh, Persian Onion Soup with Egg and Fenugreek

Eshkeneh recipe, popularly known as Persian Onion Soup, is made with eggs and fenugreek. You can make Vegan Eshkeneh very easily, by leaving out the eggs and using only olive oil.
Last Updated April 2023.
5 from 45 votes
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Course: Starter
Cuisine: Persian
Keyword: nowruz, persian, soups,
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2
Calories: 250kcal
Author: Azlin Bloor

Ingredients

  • 1 large white onion
  • 1 small clove garlic
  • 1 fresh bay leaf
  • ½ tsp turmeric
  • 1 large handful fenugreek leaves shanbalileh, methi
  • 1 medium potato
  • 1 Tbsp EV olive oil
  • 1 tsp salted butter
  • 625-750 ml vegetable or chicken stock
  • ½ tsp salt
  • 1 Tbsp sour grape juice verjus or 1 Tbsp fresh lemon juice
  • 1 Tbsp fresh lemon juice
  • 2 eggs

To Serve

  • freshly ground black pepper
  • more sour grape juice verjus and lemon juice

Instructions

Prep Work

  • Halve the onion, then slice it thinly.
    1 large white onion
  • Finely chop the garlic.
    1 small clove garlic
  • Finely chop the fenugreek leaves, stopping short about 5cm (2in) from the end of the stems.
    1 large handful fenugreek leaves
  • Chop up the potato into little cubes, as in the video. You can peel the potato or leave it unpeeled, in which case, be sure to scrub it clean.
    1 medium potato

Let's Cook the Soup

  • Heat the oil and butter in a medium saucepan on medium heat, and sauté the onions for 2 minutes.
    1 Tbsp EV olive oil, 1 tsp salted butter
  • Add the garlic, fry for 30 seconds, followed by the bay leaf and turmeric, and fry for another 30 seconds.
    1 fresh bay leaf, ½ tsp turmeric
  • Tip the potato cubes in and stir to coat.
  • Follow with the fenugreek leaves, stir, lower the heat all the way down, then cook for 2 minutes.
  • Add the stock and salt, increase the heat, then bring to a boil. Reduce the heat to low, cover, and cook for 8-10 minutes until the potato cubes are cooked.
    625-750 ml vegetable or chicken stock, ½ tsp salt
  • Add the sour grape juice and lemon juice, stir and taste. Add a touch of salt if needed. Now, let's add the eggs.
    1 Tbsp sour grape juice, 1 Tbsp fresh lemon juice

Method 1 - stirring the eggs in

  • Take the bay leaf out.
  • Lightly beat the eggs, pour them into the soup, heat still on low. Immediately, using a fork or ladle, swirl the eggs in swirls. It'll only take a few seconds for the egg to cook. Turn the heat off and serve up. Do not overcook the egg.
    2 eggs

Method 2 - poached eggs

  • Crack each egg into a small bowl or cup.
  • Gently lower the egg into the soup, one at a time, spaced out slightly.
  • Cover the saucepan and cook for 3-4 minutes, until the eggs are lightly poached. Serve up, ladling the soup into 2 bowls, and topping with the egg. Be gentle with the eggs.
  • Serve with some freshly ground black pepper with some sour grape juice or lemon juice on the side for more tanginess.
    more sour grape juice, freshly ground black pepper

Nutrition

Calories: 250kcal | Carbohydrates: 25g | Protein: 9g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 169mg | Sodium: 1925mg | Potassium: 581mg | Fiber: 4g | Sugar: 6g | Vitamin A: 966IU | Vitamin C: 22mg | Calcium: 69mg | Iron: 5mg
Did you make this recipe?Mention @azlinbloor and tag #linsfood!
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