Category
page 1Armenian soups

borscht
Borscht () is a sour soup, made with meat stock, vegetables and seasonings, common in Eastern Europe, Central Europe and Northern Asia. In English, the word borscht, borrowed via Yiddish, is most often associated with the variant of the soup originating in Ukraine, made with red beetroots as one of the main ingredients, which give the dish its distinctive red color. The same name, however, is also used for a wide selection of sour-tasting soups without beetroots, such as sorrel-based green borscht, rye-based white borscht, and cabbage borscht.

piti
Armenian dish with meat and chickpeas
nettle soup
traditional soup prepared from stinging nettles

tarhana
Tarhana is a dried food ingredient, based on a fermented mixture of grain and yogurt or fermented milk, found in Central Asian, Southeast European, and Middle Eastern cuisines. Dry tarhana has a texture of coarse, uneven crumbs, and it is usually made into a thick soup with water, stock, or milk. As it is both acidic and low in moisture, the milk proteins keep for long periods. Tarhana is very similar to some kinds of kashk.
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bozbash
thumb|Küftə (meatball) bozbash
thumb|Tikə (chunky) bozbash
Kalehjoosh
Kalehjoosh, () kaljoosh or keledos () is a popular traditional soup in Iran, Armenia (), Azerbaijan (), and Turkey (, , or ).
Spas
soup, made with yogurt, popular in Armenia