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| Afghan Tomato Soup (Aush Goshti) |
"I had this in a restaurant and got here up with a awesome recipe to imitate it. This soup is lemony and full of outstanding dill flavors. It makes a popular first route and is a crowd pleaser for every age."
Ingredients :
- 1 tablespoon butter
- 1 onion, chopped
- three cloves garlic, minced
- half of pound floor beef
- 1 (6 ounce) can tomato paste
- 1 (32 ounce) can tomato juice
- five cups water
- 1 (15 ounce) can garbanzo beans, drained and coarsely chopped
- 1 (16 ounce) package raw fettuccine
- half teaspoon salt
- 1/2 teaspoon floor black pepper
- 1 teaspoon dry mustard
- 1 tablespoon chopped clean dill
- 1 tablespoon chopped sparkling cilantro, or to taste
- 1 teaspoon chili paste, or to flavor
- 2 teaspoons fresh lemon juice, or to taste
Instructions :
| Prep : 15M | Cook : 8M | Ready in : 1H30M |
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- Melt butter in a big pot over medium warmness. Cook onions in butter till they start to soften, about 10 mins; stir in garlic and prepare dinner for one minute. Add ground pork and cook dinner until beef loses its pink color, 10 to 15 minutes, stirring every so often to interrupt up lumps. Stir in the tomato paste, tomato juice, water, and garbanzo beans. Season with salt, pepper, dry mustard, dill, cilantro, chili paste, and lemon juice. Bring to a boil, then lessen heat to low. Simmer uncovered 30 minutes.
- Increase warmness and convey mixture to a low boil; upload fettuccine, lessen warmness to medium-low and cook dinner until fettuccine is gentle, approximately 10 mins. Adjust seasonings adding greater chile paste, salt, or lemon juice as favored. If soup appears too thick, skinny with a little water.
Notes :
- Reynolds® Aluminum foil may be used to preserve food wet, cook it lightly, and make smooth-up less difficult.
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