Pea Soup with Apples

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.

Traditional Azerbaijani Kyufte-Shurpa soup with meat kofta (meatballs), chickpeas, potatoes, and aromatic vegetables. The rich broth and sautéed ingredients create a profound and satisfying flavor.

Thanks to the addition of cumin (zira) to the meatball mixture, this soup with chickpeas, meatballs, and noodles acquires a unique aroma. Thick, hearty, and very delicious, this soup is highly popular in our family. We recommend you try it; we hope you'll enjoy it too!

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

This traditional Arabic pea soup with meat and potatoes is prepared using a meat broth, enhanced with sautéed vegetables and tomato puree. The dish results in a rich and aromatic flavor, perfectly suited for a hearty meal.

Rinse the meat, place it whole into a pot of boiling water, and cook for 40 minutes. Then add pre-soaked rice and mung beans, bring the broth to a boil. After that, add shredded carrots and onions and continue to cook for another 15 minutes. 5 minutes before the dish is ready, season with pepper, salt, and stir in tomato paste.