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Azerbaijani soup with beans and sorrel

Azerbaijani soup with beans and sorrel

Main dishes

A traditional Azerbaijani soup: dried beans, onion, pasta, and wild sorrel leaves, served with garlic yogurt and pepper to taste.

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Recipe from Araz Yaquboglu (Wikibooks), adapted by Recette de cuisine · · updated on

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This hearty soup from the Ağbaba region combines beans, vegetables, onion, and small pasta. It’s a good idea to soak the beans the night before.

Ingredients and directions

  • Prep time20 min
  • Cook time1 hr
  • Resting12 hr
  • Total13 hr 20 min
  • DifficultyMedium
  • Cooking methodnibbling
  • Vegetarian

Ingredients

4 people
  • $0.15
  • $0.13
  • $1.88
  • $0.04
  • $0.14
  • $0.10

Directions

  1. The day before, soak the dried beans in plenty of water.
  2. Chop the onion and add it to the oil paint gradually. ≈ 8 min
  3. Drain and rinse the beans, then add them to the onion with a little water and bring to a boil. Chop the sorrel and cover it with boiling water.
  4. Once the beans are cooked, add the sorrel. Let it simmer for a few minutes, then add the pasta and cook briefly. Season lightly just before the end of the cooking time.
  5. When serving, sprinkle with pepper and add either yogurt or qurut, depending on your preference. ≈ 2 min

Equipment

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Before you start

Ingredients

  • 200 g of dried beans
  • 1 onion
  • 2 tablespoons of oil paint
  • 200 g of wild sorrel leaves
  • 100 g of fine pasta (e.g., spaghetti)
  • 1 liter of water
  • salt
  • pepper
  • 4 tablespoons of yogurt (or qurut)
  • 2 cloves of Allium sativum (optional)

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