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Bozbash (Slightly sour Armenian soup)
emointhekitchen The name of this dish was first mentioned in 1883 by Mirza ‘Ali Akbar Khan Aashpazbashi the head cook at the Persian court of Naser-al-din Shah in his cookbook Sofreh At’ameh’. Different variants of this thick and hearty soup can be found in Iran, Azerbaijan, Turkey and Armenia. While my Armenian version is rather cooler in nature and therefore fits into summer or Indian summer, the Iranian version Abgousht Bozbash, on the other hand, fits on very cold days since it contains many warming ingredients: lamb, turmeric, cinnamon etc. For Armenian Bozbash you will need: 500 g of diced beef 1 chopped onion 3 tablespoons of extra virgin olive…
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Spas (Armenian Yoghurt Soup)
emointhekitchen Because of the significantly cold properties of yoghurt, this soup is particularly suited to hot summer weather. We can serve it cold as gazpacho or hot if you need to reduce its coldness. Also, the choice of the kind of broth affects the final properties of the food. If you choose a vegetable broth, it will have a cooler character than the chicken broth. Although wheat is more traditional in Armenian cuisine, if you suffer from weakened digestion, rice should be your first choice. Spas (Armenian Yoghurt Soup) You will need: 1/2 cup peeled wheat or rice 2 tablespoons flour 4 cups white greek type yoghurt 1 beaten egg…
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Light Chinese Daikon Soup
emointhekitchen The old Chinese proverb says, “As soon as farmers bring the daikon to the market, doctors are losing their jobs.” You will need: 1 small daikon radish a small piece of grated ginger approximately one tablespoon of dried tangerine peel three-quarters of a litre of water or vegetable stock salt, spring onion, coriander, parsley, pepper, sesame oil, rice vinegar Procedure: Cut daikon into cubes, and together with ginger and tangerine peel put into the pot. Sauté the mixture in a drop of sesame oil and then pour it over with water or with a broth. Cover with a lid and cook for about 30 minutes until the radish becomes…
