In Armenian households, soup is often the centerpiece of the meal, not just a warm-up for the main course. Prepared with seasonal vegetables, grains, legumes, herbs, and locally raised meats, Armenian soups reflect the land’s diversity and the people’s resourcefulness. The country’s varied climate and fertile soil contribute to the availability of fresh ingredients, which in turn shape the flavors of its beloved soups.
Perhaps the most iconic Armenian soup is khash, a traditional wintertime dish made by slow-cooking cow’s feet and tripe overnight until a rich, gelatinous broth is achieved. Khash is more than just food—it is an event. Typically eaten in the early morning during the cold months, it is served with dried lavash, garlic, salt, and shots of vodka. It is believed to have restorative properties and is celebrated as a social and almost ceremonial experience, often enjoyed in the company of friends and family.
Spas, a cooling yogurt-based soup, stands in contrast to the heavy richness of khash. Made with matsun (fermented Armenian yogurt), hulled wheat or rice, and often enhanced with herbs like mint and cilantro, spas is light yet filling. It can be served hot in the winter or chilled during summer, making it one of Armenia’s most versatile dishes. Its tangy, creamy flavor and probiotic benefits make it both a comfort food and a healthful staple.
Lentil soup, especially popular in rural regions such as Arapgir, is another essential of Armenian cuisine. Simple but rich in flavor, it combines red lentils, onions, carrots, tomatoes, and aromatic spices such as cumin and black pepper. This soup is not only budget-friendly and nutritious, but also deeply satisfying. Lentils have been a core ingredient in Armenian kitchens for centuries, offering sustenance and warmth through harsh winters and long Lenten periods.
Armenian meatball soups, such as kololak and kufta, bring together finely ground beef or lamb with rice or bulgur and herbs to form flavorful meatballs simmered in broth. Kololak is typically served in a tangy tomato-based broth, while kufta features larger meatballs in a clear or yogurt-based soup. These dishes are particularly popular during holidays and special occasions and are often regarded as symbols of abundance and care.
With Armenia’s emphasis on fresh produce, many soups are built around vegetables and wild herbs. Zhingyalov hats soup, for example, borrows from the famous herb-filled flatbread and features a medley of greens like spinach, beet leaves, and sorrel, cooked with legumes or grains. Other common additions include potatoes, zucchini, cabbage, and beans. These soups are not only comforting but celebrate Armenia’s deep connection to nature and foraging traditions.
Eetch is a thick bulgur-based soup sometimes described as a cross between soup and salad. Cooked with tomatoes, onions, and spices, it is filling and ideal as both a side or main course. Another variation, tanapur, combines bulgur with tangy matsun and is similar to spas but with a thicker consistency, often enjoyed warm with a slice of fresh bread.