For soup enthusiasts, Azerbaijan is a true paradise, celebrating the art of soup-making with a remarkable variety that caters to every palate. From hearty meat broths to refreshing soups made with sour milk and vibrant greens, Azerbaijani soups can serve as a delightful starter, a light meal in any weather, or even a satisfying main course. The extensive selection available means that you could spend your entire visit exploring the rich world of soups within Azerbaijani cuisine without ever feeling bored.
One of the standout soups in Azerbaijan is piti, a savory mutton soup that combines tender pieces of meat with peas, potatoes, tomatoes, and a blend of aromatic spices. Each serving of piti is uniquely prepared in its own clay dish, known as a pitishnitsa. Just 15 minutes before serving, a generous amount of mutton fat is added to enhance the richness of the broth, and the dish is finished with fragrant saffron and finely ground mint. Traditionally, piti is served in the clay pot, accompanied by a separate plate or bowl, allowing diners to pour the liquid from the pot and enjoy it separately. For an authentic experience, try the most traditional piti in Sheki, where numerous restaurants have earned acclaim for their exceptional versions of this beloved dish.
Another beloved choice is kufta-bozbash, a hearty soup crafted from mutton bones and enriched with chickpeas, potatoes, and spices. This dish features large meatballs made from a mixture of mutton, rice, and dried fruits, creating a delightful contrast of flavors and textures. Seasoned with aromatic spices such as pepper, saffron, and salt, kufta-bozbash is typically garnished with fresh coriander and a sprinkle of dried mint, especially during the colder months.
Dyushbara are traditional Azerbaijani dumplings served in a flavorful broth. The dough, rolled to a mere millimeter in thickness, is cut into small squares and filled with a small amount of ground meat—typically about 2-3 grams per square. These squares are then folded into triangular pouches, resembling Turkish manti in size and shape. The dumplings are cooked in a rich broth made from mutton bones, to which onions and spices are added for depth of flavor. After cooking for about five minutes in the broth, dyushbara is served garnished with fresh coriander and dried mint, accompanied by a side of white wine vinegar infused with garlic for an extra zing.
Sulu khingal features wide, thinly sliced noodles paired with chickpeas and simmered in a savory mutton broth. Just before serving, the dish is enhanced with fried onions and a sprinkle of chopped greens, while dried mint adds a refreshing touch. A side of vinegar is typically provided to complement the flavors.
Dovga is a unique soup made primarily from yogurt, combined with rice and fresh greens. The rice is first cooked, after which egg, yogurt, and water are added and brought to a gentle boil. The mixture is stirred for 20-30 minutes to achieve a smooth texture, and just before serving, salt and chopped greens are incorporated. Dovga can be prepared with or without meat, making it an excellent vegetarian option that showcases the versatility of Azerbaijani cuisine.
At the heart of khamrashi are delicate homemade noodles, crafted from thin unleavened dough and finely sliced into what are known as arishta. These noodles are cooked in a flavorful mutton broth, sometimes with the addition of beans, and are garnished with fresh chopped greens and dried mint upon serving.
To prepare umach, start with a mixture of eggs and a hint of salty water, which is then combined with flour to create small, doughy drops. In a pot, onions, tomatoes, spices, and broth are simmered, and the doughy egg drops are gradually stirred in until cooked. Just before serving, a touch of saffron and dried mint is added, resulting in a comforting and aromatic soup.