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Aush (Savoury Afghan Noodle Soup)
Ingredients
- 1 small yellow onion finely chopped
- 1 tbsp extra virgin olive oil
- 2 cloves garlic finely chopped
- 1 lb. ground lamb or beef
- 1 ½ tsp ground coriander
- 1 ½ tsp paprika
- 1 tsp salt plus more to season the broth if needed
- ½ tsp ground black pepper
- 2 tbsp tomato paste
- 2 tbsp water
- 7 oz. uncooked spaghetti
- 10 cups chicken broth low sodium, if store-bought; fresh chicken stock
- 1 15- oz. can kidney beans rinsed and strained
- 1 large bunch chard or kale stems removed, roughly chopped; or a few big handfuls baby spinach
- 1 pint plain Greek yoghurt
Instructions
- Saute the onion in olive oil in a medium skillet on medium-low heat until tender and golden. Add the garlic and sauté for another 2 minutes.
- Add the ground lamb and use a spoon to break it up as it cooks, so it is small, loose and separated (like taco meat). If the cooked lamb produces a lot of oil, drain it off.
- Once the meat is browned, add the coriander, paprika, salt, pepper, tomato paste, and water. Mix everything well, drop heat to low, and continue to cook for 15-20 minutes until it is a deep, reddish-brown, and infused with flavor.
- While the meat is cooking, pour the chicken broth into a large pot and bring to a boil. Add the spaghetti and boil for 5 minutes. Add the beans and chard/kale to the broth and continue to cook until the pasta is done. Taste, and add salt to taste, as needed.
- To assemble, put two ladles of noodles and broth into each serving bowl. Top with 2 spoonful’s of lamb. Finish with 2 spoonful’s of yoghurt.