Armenian soup is a generic term for any soup that has been invented in the cuisine of Armenia.
Armenian Soup Recipes: Ingredients Used and Preparation Overview
Armenian cuisine mostly focuses on the use of local ingredients. Fresh ingredients are preferred and spices are not commonly used. Sweet and savory versions of soups are common. Fruits and nuts are used predominantly in all their soups as thickening and flavoring ingredients. Dried apricots, pomegranate seeds, walnuts, almonds and pistachios are used to thicken soups as well as to flavor soups. Vegetables like zucchini, squash, pumpkin, eggplants, Swiss chard, tomatoes, potatoes, onions and peppers are commonly used in soups. Most dishes have a mixture of both meat and vegetables in them.
Serving and Eating Armenian Soups
Most soups are served hot with sour cream and bread. Traditionally, Armenian cracker bread, called lavash, is served with soups.
Variations of Armenian Soup Recipes
Most Armenian soups are prepared by cooking meat and vegetables along with yoghurt, hulled wheat or herbs. A few of the most common soups are as follows.
Trivia
According to tradition, the Khash is usually cooked by men. This Armenian soup has to be simmered overnight and served first thing in the morning.