Azerbaijani soups

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.

Armenian dish with meat and chickpeas

Aush ( ; ), properly romanized as '''''', is a variety of thick soup, usually served hot. It is part of Iranian cuisine and Afghan cuisine, and is also found in Azerbaijani, Turkish, and South Caucasian cuisines.

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.

Dovga () is an Azerbaijani soup made from plain yoghurt and herbs. Traditionally, it is served as a wedding soup and is introduced between courses of meat, intended to boost digestion.

thumb|Küftə (meatball) bozbash thumb|Tikə (chunky) bozbash

Iranian and Iraqi dish

Kalehjoosh, () kaljoosh or keledos () is a popular traditional soup in Iran, Armenia (), Azerbaijan (), and Turkey (, , or ).

traditional soup dish

traditional yoghurt soup from Turkey

type of Aush