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Aush-e Sabzi-e Torsh (sour herb soup): recipe illustration
Soups

Aush-e Sabzi-e Torsh (sour herb soup)

Afghan green soup made with spinach and sorrel, brightened with yogurt and mint. Its fresh, tangy taste is typical of Afghan herb soups.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

167 kcal per serving

Protein
8.3 g
Carbohydrates
8.9 g
of which sugars
5.4 g
Fat
9.4 g
of which saturated fat
2.1 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Wash the spinach and sorrel thoroughly, remove the stems and chop them finely.
  2. Sauté the chopped onion in the oil for 5 minutes.
  3. Add the chopped herbs and let them wilt for 5 minutes over medium heat.
  4. Pour in the water, season with salt and pepper, and simmer for 15 minutes.
  5. In a bowl, mix the yogurt with the flour and a ladleful of hot broth.
  6. Pour the yogurt mixture into the soup and stir over low heat for 5 minutes without letting it boil.
  7. Stir in the dried mint at the end of cooking and serve hot.

Variations and tips

Sorrel-free version. Replace the sorrel with extra spinach if you can't find it.

More ideas

Aush-e Sabzi-e Chakandar (beetroot soup)50 min · 4 serv. · budget-friendlyAush-e Gandom (cracked wheat soup)1 h 15 · 4 serv. · budget-friendlyAush-e Kachalu (potato and yoghurt soup)45 min · 4 serv. · budget-friendlyAush-e Sabzi (herb soup)1 h 10 · 4 serv. · budget-friendlyAush-e Sarbaz (rice and lentil soup)1 h · 4 serv. · budget-friendlyBolani sabzi (spinach turnovers)1 h · 4 serv. · budget-friendlyChalau-e sabzi-e torsh (sour herb rice)1 h 15 · 4 serv. · budget-friendlyAush1 h 20 · 4 serv. · budget-friendly

Original Ecomely recipe.