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Aush is the Afghan comfort soup that brings together chewy pasta, silky yogurt, tender beans, and warmly spiced meat sauce with a fresh sprinkle of herbs. Every bowl is cozy and tangy with a savory punch. I first made Aush for friends on a chilly night and watched the pot disappear so quickly that it became a winter ritual in my kitchen.
My family always argues over the last bowl so doubling the recipe is now a must at our house. This soup makes everyone feel at home no matter where home is.
Ingredients
- Onion: Chopped for savory sweetness and base of the sauce Look for a heavy firm onion with shiny skin
- Ground beef lamb turkey or chicken: Adds hearty protein and richness Freshly ground is best for flavor
- Garlic: Brings sharp aromatic notes Choose firm cloves with no green sprouts
- Tomato paste: Deepens color and adds umami Seek double-concentrated for punchy taste
- Ground coriander and cumin: Warmth and earthy aroma Always check your spices for freshness
- Paprika: Offers mild sweetness and color Opt for a fresh mild paprika for balance
- Dried mint: Provides cooling contrast Use high quality mint for best fragrance
- Turmeric: Makes everything golden with light bitterness Look for bright yellow powder
- Fine sea salt and black pepper: Essential for drawing out all the flavors
- Bean liquid from canned beans or water: Adds flavorful depth
- Plain yogurt and sour cream: The creamy base for the tangy swirl Use full-fat for richness and body
- Lemon juice: Freshens the yogurt sauce Go for freshly squeezed if possible
- Spaghetti or any pasta shape: Soaks up all the broth and flavors Italian pasta holds up well
- Canned kidney beans and garbanzo beans: Mild and sturdy protein Choose cans with little added salt
- Fresh cilantro and more mint: For serving These brighten every bowl
Step-by-Step Instructions
- Prep the Beans:
- Drain your canned beans over a bowl to catch the liquid This liquid brings extra savory flavor Use it for both the meat sauce and the soup base
- Make the Meat Sauce:
- Heat oil in a skillet on medium Add chopped onion and cook gently until soft and translucent Stay patient for at least five minutes to draw out the sweetness Add ground meat and garlic Cook until the meat is deeply browned and crumbly Let any moisture evaporate so the flavors concentrate Stir in tomato paste coriander cumin paprika dried mint turmeric salt and black pepper Cook until the tomato paste caramelizes This will look sticky and brick colored on the pan Scrape up those bits for flavor Pour in bean liquid or water Simmer until slightly thickened but still spoonable Cover and keep warm off the heat
- Blend the Yogurt Sauce:
- In a bowl stir yogurt and sour cream until smooth Add dried mint lemon juice garlic and salt Let this sit so the flavors meld
- Prepare the Noodle Soup Base:
- Fill a large stockpot with water and any leftover bean liquid Sprinkle in salt Bring to a rolling boil Break spaghetti into thirds or use another short pasta Add it to the boiling water and undercook slightly so it finishes in the broth Dump in the drained beans Bring back to a simmer to heat through then gently stir in half the meat sauce and half the yogurt sauce Mix until the soup has a creamy streaked look Taste for seasoning and adjust if needed
- Serve and Garnish:
- Ladle soup into bowls Offer the rest of the meat and yogurt sauces on the side Everyone can top their soup to taste Add dried or fresh mint and a shower of cilantro for freshness
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Storage Tips
Storage Tips
Keep leftover soup and yogurt sauce in separate containers in the fridge Soup can be kept for up to five days and only gets more flavorful as it sits If the soup thickens after chilling simply thin it out with a bit of water when reheating Reheat gently on the stove so the creamy yogurt does not curdle
Ingredient Substitutions
You can change up the meat using lamb turkey or chicken if beef is not your favorite Any pasta shape will work really even gluten free pasta if you wish For the beans pinto or black beans are fine substitutes for the traditional kidney or garbanzo Fresh mint can also replace dried if that is what you have
Serving Suggestions
This soup is satisfying on its own or you can pair it with warm bread or toasty homemade croutons For gatherings I like to set out all the toppings in little bowls so everyone can personalize their own bowl with more herbs a dollop of yogurt or extra meat sauce
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Cultural and Historical Context
Aush has deep roots in Afghan households where it is served at celebrations and family gatherings Often made in large batches it is a symbol of hospitality and warmth Aush is loved for stretching simple ingredients to feed many and its ability to comfort on the coldest nights
Recipe FAQs
- → What kind of noodles work best for Aush?
Spaghetti, or any pasta shape you have, can be used for Aush. Traditionally, broken pieces of noodle are preferred for easier eating and authentic texture.
- → Can I make Aush vegetarian?
Yes, simply omit the meat sauce or substitute with sautéed mushrooms or extra beans for a vegetarian version. The yogurt sauce adds creaminess regardless.
- → How spicy is Aush?
Aush is mildly spiced with paprika, cumin, and coriander, but not considered hot. You can adjust the spices to taste or add chili if desired.
- → How do I store and reheat leftovers?
Refrigerate the soup for up to 5 days, stirring in any remaining meat sauce. Thin with a splash of water if it becomes too thick when reheating.
- → What toppings pair well with Aush?
Garnishes like fresh or dried mint, chopped cilantro, or extra yogurt sauce enhance flavor and freshness in each bowl.
- → Can I use different beans?
Kidney beans and chickpeas are traditional, but other cooked beans such as white beans or lentils can substitute if preferred.