Meat and Pea Soup (Yakhni)

This pea soup is prepared with pieces of pork, pan-fried together with smoked ribs and onions. The meat pea soup turns out incredibly delicious and aromatic.

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.

I prefer vegetable soups made with beef broth. If the broth is prepared in advance, cooking the main dish will take minimal time. You can add any seasonal vegetables to the soup according to your taste. This time, I prepared a soup with white and cauliflower, as well as canned green peas. Fresh herbs serve as a bright and aromatic addition to the dish.

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!

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