Afghan Tomato Soup (Aush Goshti)
- 1 tablespoon butter
- 1 onion, chopped
- 3 cloves garlic, minced
- 1/2 pound ground beef
- 1 (6 ounce) can tomato paste
- 1 (32 ounce) can tomato juice
- 5 cups water
- 1 (15 ounce) can garbanzo beans, drained and coarsely chopped
- 1 (16 ounce) package uncooked fettuccine
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon dry mustard
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh cilantro, or to taste
- 1 teaspoon chili paste, or to taste
- 2 teaspoons fresh lemon juice, or to taste
- Melt butter in a large pot over medium heat.
- Cook onions in butter until they begin to soften, about 10 minutes; stir in garlic and cook for one minute.
- Add ground beef and cook until beef loses its pink color, 10 to 15 minutes, stirring occasionally to break up lumps.
- Stir in the tomato paste, tomato juice, water, and garbanzo beans.
- Season with salt, pepper, dry mustard, dill, cilantro, chili paste, and lemon juice.
- Bring to a boil, then reduce heat to low.
- Simmer uncovered 30 minutes.
- Increase heat and bring mixture to a low boil; add fettuccine, reduce heat to medium-low and cook until fettuccine is tender, about 10 minutes.
- Adjust seasonings adding more chile paste, salt, or lemon juice as desired.
- If soup seems too thick, thin with a little water.
butter, onion, garlic, ground beef, tomato paste, tomato juice, water, garbanzo beans, fettuccine, salt, ground black pepper, mustard, dill, fresh cilantro, chili paste, lemon juice
Taken from allrecipes.com/recipe/afghan-tomato-soup-aush-goshti/ (may not work)