Pictures by David Everett
Comfort food… warm, smooth, and delightful. These are all things that come to mind when I look at this lovely picture of the aush we made tonight! Isn’t there just something so magical about having a bowl of hot soup on a chilly autumn evening? It not only satisfies your stomach, but also seems to warm your entire being. This Afghan soup recipe in particular features delicate pasta paired with a savory, slightly spicy meat sauce – all of which is, of course, covered with a sweet, tangy mint-yogurt topping. By now, what else would you expect? These three flavors blend together seamlessly to create a beautiful harmony for your tastebuds. Want to learn how to make it? Read on!
Something exciting about this recipe is you can put as little or as much effort into it as you want. If you are looking for a quick, easy meal, this is a good choice! You can use canned beans and store-bought pasta to really speed things up. On the other hand, if you have some extra time to spend in the kitchen, you could always try out making your own homemade pasta and cooking dried beans instead of buying canned. Yes, this takes more work – but it really adds that special touch if you’re looking for a little something extra! Either way, this is sure to be a delicious meal for you and your friends, family, or other loved ones.
First, sauté one large onion in a saucepan over medium heat for about 5-7 minutes. During this time, prepare your spices – they will be coming into play soon!
Stir to combine, cover, and simmer over low heat for 15 minutes.
Add your pasta (either from a box or homemade) to the boiling water and cook according to its directions. When the pasta is almost done cooking, add in the chickpeas and kidney beans. Give them a couple minutes to heat through. If you are using canned beans, be sure to drain and rinse them before adding them into the pasta water. Once the pasta is finished and the beans are warm, remove the pot from the heat but do not drain the water!
Now you are ready to grab some bowls and serve your soup! Add a helping of pasta to a bowl. Spoon over two ladles of pasta water, a scoop of meat, and a generous bit of yogurt sauce. Serve immediately. Nooshe jaan! If you enjoy this recipe, be sure to also check out the mantu we made a few weeks ago. Similar flavors in a different package!
Aush (Serves 4-6)
8 oz pasta
1/2 c cooked or canned (drained and rinsed) chickpeas
1/2 c cooked or canned (drained and rinsed) red kidney beans
Meat Sauce Ingredients:
2 tbsp canola oil
1 large onion, chopped
2 garlic cloves, minced
1 lb ground beef
1/2 c tomato sauce
2 tsp ground coriander
1 tsp turmeric
1 tsp salt
1/2 tsp black pepper
1/4 tsp ground red pepper
2 c plain greek yogurt
1 tsp dried mint
1. Sauté onions with 2 tbsp canola oil over medium heat under tender and translucent (about 5-7 minutes).
2. Add in garlic and cook another couple minutes.
3. Add ground beef. Chop apart and brown.
4. Once the meat is browned, add in the tomato sauce, coriander, turmeric, salt, pepper, and ground red pepper. Stir together to combine, cover, and simmer over low heat for 15 minutes.
5. Mix together yogurt and mint.
6. Boil 10 cups of well-salted water and cook pasta according to directions.
7. A couple minutes before the pasta is done, add the beans to the water to allow them to heat through.
8. Once the pasta is done, remove from heat but do not drain.
9. Spoon a helping of pasta into a bowl and cover with two ladles of pasta water, a scoop of meat sauce, and a scoop of yogurt sauce. This recipe makes enough to serve 4-6 people.
Make Your Own Pasta
3 c all-purpose flour
1 tsp salt