Aush (Afghan Noodle Soup)


1 small yellow onion, finely chopped
1 tbsp. olive oil
2 cloves garlic, minced
1 lb. ground beef or ground turkey can be a fine substitute
1 ½ tsp. ground coriander
1 1/2 tsp. paprika
1 tsp. salt
½ tsp. ground black pepper
2 tbsp. tomato paste mixed with 2 tbsp. hot water
7 oz uncooked spaghetti (doesn’t have to be exact)
10 cups chicken broth
1 15 oz. can kidney beans
1 15 oz. can garbanzo beans
1 pint plain yogurt
Dried mint (optional)


Saute the onion in olive oil in a non-stick frying pan on low heat until tender and golden. Add the garlic and sauté another 2 minutes. Add the ground beef and use a spoon to break it up as it cooks so it is loose and separated (like taco meat). Once the beef is browned add the coriander, paprika, salt, pepper and tomato paste. Mix everything well and continue to cook over low heat for about 15 minutes.
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. Empty the beans into a colander and rinse with water. Add the beans to the spaghetti and continue to cook until the pasta is done.
To assemble, put 2 ladles of noodles and broth and 2 spoonfuls of beef into a deep serving bowl. Finish with 1 or 2 spoonful of yogurt on top and sprinkle some dried mint. Give it a stir and eat.

Note: We sometimes add a few handfuls of chopped spinach or Swiss chard when the pasta is nearly cooked for extra color and nutrition.


Notes and Instructions