SAEDNEWS: Ash-e Torsh (Sour Ash) is a famous traditional soup of Azerbaijan, rich in vitamins thanks to its dried fruits. It was traditionally made for pregnant women and uses fruits preserved for winter
According to SAEDNEWS, one of the signs of the traditional nature of this soup is the use of fruits that have long existed in Azerbaijan and were typically dried for winter use. Azerbaijani Sour Ash (Ash-e Torsh) is packed with vitamins due to these various fruits, making it highly beneficial to eat.
200g Ash noodles
2 onions
Salt, turmeric, and red pepper (as needed)
2 tbsp tomato paste
100g each of chickpeas, pinto beans, red beans, and white beans
80-100g each of dried apricot leaves, dried Bukhara plums, dried red plums, sour cherries, and cornelian cherries
Dried mint and fried onions (as needed)
Cook the chickpeas for about 2 hours first, then add the beans.
Soak the legumes overnight to reduce cooking time.
This soup thickens quickly due to the fruits.
Add the Ash noodles only when you're about 30 minutes away from serving, or the soup will become too thick.
