Aush
An Afghan-style aush with noodles, chickpeas and kidney beans, topped with a small beef tomato sauce and garlic yogurt
An Afghan-style aush with noodles, chickpeas and kidney beans, topped with a small beef tomato sauce and garlic yogurt. This clearly labelled version uses commercially canned beans rather than home-cooked dried kidney beans.
Plan about 68 minutes including 20 minutes preparation, 48 minutes cooking and 0 minutes of separate resting or chilling. Cooking times are ranges: ingredient thickness, pan width and burner strength alter the endpoint. Preparation is counted separately rather than assuming every task overlaps. One tablespoon = 15 ml; one teaspoon = 5 ml.
About Aush
An Afghan-style aush with noodles, chickpeas and kidney beans, topped with a small beef tomato sauce and garlic yogurt. This clearly labelled version uses commercially canned beans rather than home-cooked dried kidney beans.
The toppings are part of the finished aush rather than ingredients to boil into a single uniform gravy. Keep the yogurt cool and spoon it over individual bowls.
Kitchen testing has not been documented for this recipe. Cooking times are estimates and vary with the stove, cookware and batch size. Follow the doneness checks in the method.
Make it work for your kitchen
Also known as Aush Soup.
Original quantities serve 4. Cooking times, pan size and frying-oil depth do not scale, cook in extra batches instead.
Before you start
Prepare the batch
Prepare the ingredient cuts listed below and complete the first method stage before moving on. Mix yogurt with 5 g finely grated garlic and a pinch from the salt.
Mise en placeControl liquid and salt
Keep each separately labelled liquid quantity distinct: dough water, cooking liquid, soaking water and top-up allowances serve different purposes. Do not add an allowance automatically.
Batch controlSet up the equipment
Have the following tools ready before starting: Digital kitchen scale and measuring jug; Sharp knife and stable chopping board; Heavy saucepan or pan sized to the batch; Wooden spoon or heatproof spatula.
Clean workspaceMeasure the ingredients
Measure the ingredient quantities for your selected servings before applying heat. Keep separately listed groups, such as dough, filling, sauce or garnish, in separate containers; keep any optional additions separate.
Use the ingredient list above
Step-by-step cooking method
1 Prepare toppings
Mix yogurt with 5 g finely grated garlic and a pinch from the salt. Keep chilled. Have the drained canned beans ready; the canned kidney beans are already cooked and need heating through.
2 Make beef sauce
Heat oil, soften onion for 6 minutes and add beef. Break it into small crumbs and brown 6–8 minutes.
3 Make beef sauce (continued)
Add remaining garlic, coriander and turmeric for 30 seconds, then tomato. Simmer 15 minutes until thick; mince should be fully cooked with no raw clumps.
4 Simmer soup
In a second saucepan bring stock to a simmer. Add noodles and cook for their packet time, stirring so strands do not stick.
5 Simmer soup (continued)
Add both beans for the final 5 minutes. Use measured top-up water as noodles absorb liquid.
6 Add spinach
Fold spinach into the soup and simmer 2–3 minutes until wilted.
7 Add spinach (continued)
Season with remaining salt and pepper. The base should be brothy enough to ladle, with tender noodles rather than a dry pasta mixture.
8 Assemble
Divide soup between bowls. Add a spoonful of beef tomato sauce and garlic yogurt to each, then crumble dried mint over the top. Keep yogurt off the boil to prevent splitting.
Chef’s tips
- The toppings are part of the finished aush rather than ingredients to boil into a single uniform gravy. Keep the yogurt cool and spoon it over individual bowls.
Common mistakes & quick fixes
- The mixture catches at the bottom.
- Lower the heat and stir along the base. If food has scorched, transfer the unburnt portion to a clean pan without scraping the burnt layer into it.
- The final texture is too thick.
- Add the listed top-up liquid in small increments, let it heat through, and check seasoning again. If there is no top-up allowance, use the texture correction specified in the steps.
Variations & serving ideas
Chosen version: An Afghan-style aush with noodles, chickpeas and kidney beans, topped with a small beef tomato sauce and garlic yogurt. This clearly labelled version uses commercially canned beans rather than home-cooked dried kidney beans.
Seasoning adjustment: Keep the main ingredient and technique unchanged when adjusting chilli or finishing herbs. Substitute packaged sauces only after checking salt content and allergens.
Perfect result check
| Main ingredient | Fold spinach into the soup and simmer 2–3 minutes until wilted. Season with remaining salt and pepper. The base should be brothy enough to ladle, with tender noodles rather than a dry pasta mixture. |
|---|---|
| Finished batch | Divide soup between bowls. Add a spoonful of beef tomato sauce and garlic yogurt to each, then crumble dried mint over the top. Keep yogurt off the boil to prevent splitting. |
Storage & reheating
| Covered and chilled | Refrigerate within 2 hours; use within 48 hours | Divide into shallow portions for rapid cooling. Reheat once until steaming hot throughout, stirring to eliminate cool pockets. |
|---|---|---|
| Freeze if suitable | Best quality within one month | Freeze in labelled meal portions after prompt cooling. Defrost in the refrigerator and reheat thoroughly once. |
Know when to change the heat
| Stage | Heat | What to look for |
|---|---|---|
| Prepare toppings | No heat | Mix yogurt with 5 g finely grated garlic and a pinch from the salt. |
| Make beef sauce | Medium then low heat | Heat oil, soften onion for 6 minutes and add beef. |
| Simmer soup | Medium-low heat | In a second saucepan bring stock to a simmer. |
| Add spinach | Low heat | Fold spinach into the soup and simmer 2–3 minutes until wilted. |
| Assemble | No heat | Divide soup between bowls. |
Helpful answers before you cook
Are the beans raw dried beans?
No. Both pulses are commercially canned and already cooked; raw kidney beans cannot use this short schedule.
Why keep yogurt separate?
Boiling it with noodles can split it and erase the contrast between the broth and topping.
Is Aush Soup a different recipe?
It is treated as an alias of this aush draft, avoiding a second identical manuscript.
