Afghan Tomato Soup

    Afghan Tomato Soup


    15 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.

    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

    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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