Afghan Tomato Soup (Aush Goshti)

Recipe View In a large, heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook until softened and translucent, about 8-10 minutes. Stir in the minced garlic and cook for another minute until fragrant. (Total time: ~10 minutes)

Recipe View Add the ground beef to the pot and cook, breaking it up with a spoon, until it is no longer pink. Drain off any excess grease. (Total time: ~10-15 minutes)

Recipe View Stir in the tomato paste and cook for 2-3 minutes, allowing it to caramelize slightly. This will deepen the flavor of the soup. (Total time: ~3 minutes)

Recipe View Pour in the tomato juice and beef broth. Add the chopped garbanzo beans. Season with salt, pepper, and dry mustard. Stir in the fresh dill, cilantro, and chili paste. (Total time: ~2 minutes)

Recipe View Bring the mixture to a boil, then reduce the heat to low, cover partially, and simmer for at least 30 minutes to allow the flavors to meld. The longer it simmers, the better it tastes! (Total time: ~30 minutes)

Recipe View Increase the heat to medium and bring the soup back to a gentle boil. Add the fettuccine pasta and cook until it is tender, about 8-10 minutes, or according to package directions. Stir occasionally to prevent sticking. (Total time: ~10 minutes)

Recipe View Stir in the fresh lemon juice. Taste and adjust the seasonings as needed, adding more chili paste for heat, salt for overall flavor, or lemon juice for brightness. If the soup is too thick, thin it out with a little more broth or water. (Total time: ~2 minutes)

Recipe View Serve hot, garnished with additional fresh cilantro. Enjoy!