Yerevan Soup

This highly aromatic, hearty yet light soup with meatballs, cabbage, and green peas is prepared quickly using readily available ingredients. It's a perfect solution for a weekday lunch.

This pea soup with apples combines tender meat, peas, and fresh apples for a unique flavor. Prepared with tomato sauce and herbs, it will be an aromatic and hearty dish.

Separate the pulp from the bones and mince the meat. Prepare broth from the bones and some of the meat, covered. To make kyufte, combine the minced meat with a beaten egg, boiled rice, onion passed through a meat grinder, and spices. Mix thoroughly until homogeneous, salt, chill for 10-15 minutes, and then form egg-sized balls. Insert 1-2 pitted cherry plums into the center of each ball. Remove the meat and bones from the finished broth, then add the prepared kyufte, boiled chestnuts, peas, finely chopped onion, and other components. Cook over high heat, then simmer for another 5-7 minutes over low heat. Season with finely chopped and fried lamb fat (kurdyuk) and finely chopped spices.

For lunch, we recommend a rich soup with peas and beef, prepared from tender meat.

Dovga is a traditional Azerbaijani fermented milk soup, an obligatory dish for festive tables.

This pea soup with smoked lamb is distinguished by its rich flavor, deep aroma, and hearty texture, making it ideal for a warming lunch.