Afghan Tomato Soup

    Recipe Picture:Afghan Tomato Soup
    3

    Afghan Tomato Soup

    (16)
    1hour30min


    16 people made this

    I had this dish, Aush Goshti, in a restaurant and came up with a great recipe to mimic it. This tomato soup with beef is lemony and full of great dill flavours. It makes a popular entree and is a crowd pleaser for all ages.

    Ingredients
    Serves: 8 

    • 20g butter
    • 1 onion, chopped
    • 3 cloves garlic, minced
    • 250g beef mince
    • 1 (500g) jar tomato paste
    • 1L tomato juice
    • 5 cups (1.25L) water
    • 1 (400g) tin chickpeas, drained and coarsely chopped
    • 1 (450g) packet uncooked fettuccine
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 1 teaspoon dry mustard
    • 1 tablespoon chopped fresh dill
    • 1 tablespoon chopped fresh coriander, or to taste
    • 1 teaspoon chilli paste, or to taste
    • 2 teaspoons fresh lemon juice, or to taste

    Directions
    Preparation:15min  ›  Cook:1hour15min  ›  Ready in:1hour30min 

    1. Melt butter in a large pot over medium heat. Cook onions in butter until they begin to soften, about 10 minutes; stir in garlic and cook for one minute. Add beef mince and cook until beef loses its pink colour, 10 to 15 minutes, stirring occasionally to break up lumps. Stir in the tomato paste, tomato juice, water and chickpeas. Season with salt, pepper, dry mustard, dill, coriander, chilli paste and lemon juice. Bring to a boil, then reduce heat to low. Simmer uncovered 30 minutes.
    2. Increase heat and bring mixture to a low boil; add fettuccine, reduce heat to medium-low and cook until fettuccine is tender, about 10 minutes. Adjust seasonings adding more chilli paste, salt or lemon juice as desired. If soup seems too thick, thin with a little water.
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    Reviews and Ratings
    Global Ratings:
    (16)

    Reviews in English (10)

    by
    25

    I submitted this recipe. U usually make this to feed 15-20 people and add alot more water. The starch from the pasta and tomato paste thicken it quite nicely. Also reduce the amount of fettuccine and break it into smaller sticks before you put it in. I've been making this soup for years and I still have to taste it numerous times for seasoning. What your going for is a rich flavor of lemon and dill with a spicy smoky background.  -  16 Apr 2009  (Review from Allrecipes USA and Canada)

    by
    24

    Simple, nice zip to it thanks to the chilli paste(be careful with that by starting out with half the amount and then adjusting it). Wouldn't change a thing. The lemon juice adds a lovely clarity and freshness to the flavors.  -  22 Feb 2009  (Review from Allrecipes USA and Canada)

    by
    21

    This soup was excellent, it was a delicious change to a traditional tomato soup. I was a bit skeptical about the seasonings, but it came together with such nice flavor and nothing was over-powering. I used farfalle pasta instead of fettucine, figuring it would be easier to eat. My mistake was adding the pasta too early - next time I'll be sure to add it about 20-30 mins (max) before we're ready to eat.  -  11 Mar 2009  (Review from Allrecipes USA and Canada)

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