Aush Goshti: Hearty Afghan Tomato Soup with Meat and Noodles
Afghani cuisine is a delightful fusion of flavors from Central Asia, Persia, and India. Aush Goshti, a traditional Afghan tomato soup with meat, noodles, and dried yogurt whey (qurut), stands out as a comforting and deeply flavorful dish, especially perfect for colder months. This recipe offers a hearty and satisfying meal that’s easier to prepare than you might think. While the traditional version often utilizes qurut, this recipe provides an alternative using yogurt and lemon juice for those who might not have access to the authentic ingredient. Prepare to embark on a culinary journey to Afghanistan with this step-by-step guide to making authentic and delicious Aush Goshti.
What is Aush Goshti?
Aush Goshti translates to “Meat Soup” in Persian. It’s a thick, tomato-based soup featuring ground meat (traditionally lamb or beef), noodles (usually homemade or thick egg noodles), beans (often kidney beans or chickpeas), and a distinctive sour flavor derived from qurut. Qurut is a dried yogurt product that is rehydrated and added to the soup, giving it a unique tangy and creamy taste. The soup is often garnished with mint, garlic, and sometimes a dollop of plain yogurt. Different regions of Afghanistan may have variations in their Aush Goshti recipes, but the core ingredients and flavors remain consistent.
Why This Recipe Works
This Aush Goshti recipe is designed to be accessible to home cooks, even if they don’t have experience with Afghan cuisine. Here’s why it works:
* **Simplified Ingredients:** While some ingredients might be unfamiliar, substitutes are provided for items like qurut, making it easier to source everything you need.
* **Clear Instructions:** The recipe is broken down into easy-to-follow steps, with detailed explanations for each process.
* **Emphasis on Flavor:** The recipe focuses on building layers of flavor through proper seasoning, browning the meat, and using high-quality ingredients.
* **Adaptability:** The recipe allows for customization based on personal preferences. You can adjust the spice level, the amount of beans, or the type of noodles used.
* **Authenticity:** Despite some adaptations, the recipe stays true to the core flavors and techniques of traditional Aush Goshti.
Ingredients You’ll Need
Before you start cooking, gather all your ingredients. This will make the process smoother and ensure you don’t forget anything.
* **For the Soup Base:**
* 1 tablespoon olive oil or vegetable oil
* 1 large onion, finely chopped
* 2 cloves garlic, minced
* 1 pound ground lamb or beef
* 1 teaspoon ground turmeric
* 1 teaspoon ground coriander
* 1/2 teaspoon red pepper flakes (optional, for heat)
* 1 (28 ounce) can crushed tomatoes
* 6 cups beef broth or water
* 1 (15 ounce) can kidney beans or chickpeas, drained and rinsed
* 1 cup dried egg noodles (or substitute with your favorite pasta shape, broken into smaller pieces)
* Salt and black pepper to taste
* **For the Qurut Substitute (if not using qurut):**
* 1 cup plain yogurt (full-fat or Greek yogurt)
* 2 tablespoons lemon juice
* **For the Garnish:**
* 2 tablespoons dried mint, crushed
* 2 cloves garlic, minced
* 2 tablespoons olive oil
* Plain yogurt (optional)
Equipment Needed
* Large pot or Dutch oven
* Mixing bowl
* Small skillet
* Measuring cups and spoons
* Knife and cutting board
Step-by-Step Instructions
Now, let’s get cooking! Follow these detailed instructions to create a delicious pot of Aush Goshti.
**Step 1: Prepare the Meat and Aromatics**
1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning.
3. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
4. Add the ground lamb or beef to the pot and break it up with a spoon. Cook until browned, stirring occasionally. Drain off any excess fat.
**Step 2: Add Spices and Tomatoes**
1. Stir in the ground turmeric, ground coriander, and red pepper flakes (if using). Cook for about 30 seconds, until the spices are fragrant. This will help to bloom the spices and release their flavors.
2. Pour in the crushed tomatoes and stir to combine. Bring the mixture to a simmer and cook for about 5 minutes, allowing the flavors to meld.
**Step 3: Add Broth and Beans**
1. Pour in the beef broth or water and bring the soup to a boil.
2. Add the drained and rinsed kidney beans or chickpeas.
3. Reduce the heat to low, cover the pot, and simmer for at least 30 minutes, or up to an hour. The longer it simmers, the more the flavors will develop.
**Step 4: Cook the Noodles**
1. Add the dried egg noodles to the soup and cook according to the package directions, usually about 8-10 minutes. Make sure the noodles are cooked through but not mushy.
2. Stir occasionally to prevent the noodles from sticking to the bottom of the pot.
**Step 5: Prepare the Qurut Substitute (if using)**
1. In a mixing bowl, combine the plain yogurt and lemon juice. Whisk until smooth and creamy. This mixture will mimic the tangy flavor of qurut.
**Step 6: Adjust Seasoning and Add Qurut Substitute**
1. Taste the soup and adjust the seasoning with salt and black pepper to your liking. Be generous with the seasoning, as the soup can handle it.
2. If using the qurut substitute, stir it into the soup. Do not boil the soup after adding the yogurt mixture, as it may curdle. Gently heat through.
**Step 7: Prepare the Garnish**
1. While the soup is simmering, prepare the garnish. In a small skillet, heat the olive oil over medium heat.
2. Add the minced garlic and cook for about 30 seconds, until fragrant but not browned.
3. Remove the skillet from the heat and stir in the crushed dried mint. The heat from the oil will release the mint’s aroma.
**Step 8: Serve and Garnish**
1. Ladle the Aush Goshti into bowls.
2. Drizzle the garlic-mint garnish over each bowl.
3. Top with a dollop of plain yogurt, if desired.
4. Serve immediately and enjoy!
Tips and Variations
* **Make it Vegetarian:** Omit the ground meat and use vegetable broth instead of beef broth. Add more beans or vegetables like diced carrots, celery, or spinach.
* **Spice it Up:** Add more red pepper flakes or a pinch of cayenne pepper for extra heat. You can also use a spicy chili paste.
* **Use Different Noodles:** Feel free to experiment with different types of noodles, such as fettuccine, linguine, or even small pasta shapes like ditalini.
* **Add Vegetables:** Incorporate other vegetables like diced potatoes, zucchini, or eggplant for added nutrients and flavor.
* **Slow Cooker Option:** Brown the meat and onions as directed, then transfer everything to a slow cooker. Cook on low for 6-8 hours, or on high for 3-4 hours. Add the noodles during the last 30 minutes of cooking.
* **Pressure Cooker Option:** Brown the meat and onions as directed, then transfer everything to a pressure cooker. Cook on high pressure for 15 minutes, then quick-release the pressure. Add the noodles and cook for another 2 minutes.
* **Fresh Herbs:** If you have fresh mint and cilantro available, use them instead of or in addition to the dried mint for an even brighter flavor.
* **Qurut Source:** If you can find authentic qurut, rehydrate it with warm water until it forms a thick paste. Add this paste to the soup instead of the yogurt and lemon juice mixture. Remember to adjust the salt accordingly, as qurut can be quite salty.
Serving Suggestions
Aush Goshti is a complete meal on its own, but you can also serve it with:
* **Afghan Bread (Naan):** For dipping into the soup.
* **Salad:** A simple green salad with a light vinaigrette.
* **Pickled Vegetables:** To add a tangy contrast to the rich soup.
* **Chutney:** A spicy chutney for those who like extra heat.
Storing and Reheating
* **Storing:** Leftover Aush Goshti can be stored in an airtight container in the refrigerator for up to 3 days. The noodles may absorb some of the broth, so the soup may thicken upon refrigeration.
* **Reheating:** Reheat the soup gently in a pot over medium heat, adding a little water or broth if needed to thin it out. You can also reheat it in the microwave.
* **Freezing:** While you can freeze Aush Goshti, the noodles may become mushy upon thawing. If you plan to freeze it, it’s best to add the noodles just before serving. You can freeze the soup base without the noodles for up to 2 months.
Nutritional Information (Approximate)
(Per serving, based on a recipe using ground lamb and kidney beans. Nutritional information may vary depending on specific ingredients and serving sizes.)
* Calories: 450-550
* Protein: 30-40g
* Fat: 20-30g
* Carbohydrates: 40-50g
* Fiber: 10-15g
Conclusion
Aush Goshti is a delicious and comforting Afghan soup that is perfect for any occasion. With its rich flavors, hearty ingredients, and relatively simple preparation, this recipe is sure to become a favorite in your kitchen. Don’t be intimidated by the unfamiliar ingredients – with a little planning and these easy-to-follow instructions, you can create a truly authentic and satisfying meal that will transport you to the heart of Afghanistan. Enjoy!