SAEDNEWS: Kashk soup with ground meat is a favorite in Iranian cuisine. Rich in vitamins and protein, Iranian soups (ash) are especially popular in autumn and winter. Here, we introduce a simple way to make this beloved, hearty dish.
Kashk Ash is one of Iran’s most delicious and traditional soups, prepared in all regions of the country. It is similar to Ash Reshteh (Persian noodle soup) but, as the name suggests, it contains a larger amount of kashk (fermented whey) during cooking. Soups are always a great choice for gatherings, and enjoying a warm bowl on a cold winter day is particularly comforting. By learning different types of soups, you can avoid the monotony of everyday meals.
Kashk Ash is both nutritious and flavorful due to its high kashk content. Kashk is a rich source of calcium, supports the immune system, aids in weight management, and promotes brain health. Today, we will guide you on how to make a simple, tasty, and festive Kashk Ash with bulgur at home—follow along!
Ingredients for Kashk Ash with Ground Meat
Garlic: 2 cloves
Chopped onion: 1 medium
Grated tomatoes: 2 cups
Ground meat: 250 grams
Pepper: 1 teaspoon
Ash noodles: 1 cup
Parsley: 250 grams
Kashk: 1 cup
Grated onion: 1 medium
Fried mint: 2 tablespoons
Fried onions: as needed
How to Prepare Kashk Ash with Ground Meat
Begin by mixing the ground meat and grated onion with salt and pepper by hand, then form small meatballs.
Sauté the chopped onion in a suitable pot with a little oil, then add the garlic. Once the garlic and onion are lightly browned, add the grated tomatoes and pepper.
After the mixture is cooked, add the meatballs, followed by enough water to cover the ingredients. When the water reaches a boil, add the Ash noodles.
Once the meatballs and noodles are fully cooked, stir in the parsley and kashk at the end of cooking.
Serve the soup in a bowl and garnish with fried mint and fried onions.
Kashk Ash can be enjoyed as lunch, a snack, or even as part of the iftar meal during the holy month of Ramadan.
