You are here

Armenian Soup

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.

  • Kiufta is a soup prepared by immersing meatballs in a clear broth or in a thick soup of tomatoes, onions and herbs. Local greens may be added to the dish to add texture and taste
  • Khash is another variety of soup which is considered to be very auspicious. This soup is prepared by simmering cow’s feet with herbs. A thick clear soup is formed that is served with fresh garlic and dried lavash.
  • Tgit is another well-liked soup which is made from rolled-up dried fruit leather. These pieces of dried fruit leather are then cut and simmered in water. Onions may be fried and added to the soup to form a hot fruit-flavored soup.
  • Karshm is a walnut based soup prepared in the Shirak region of Armenia. This is a very strong walnut based soup cooked with different varieties of beans, spices, red peppers and garlic. Local herbs may be added to enhance the taste.
  • Arganak is a chicken soup with meatballs. The soup is garnished with lemon juice and parsley, and then beaten eggs are added.


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.