Pochapoor -Tail Soup

Pochapoor – Armenian Lenten Soup with Red Kidney Beans

Pochapoor (tail soup) is a rustic Armenian winter soup with red kidney beans. This is one of the soups served and eaten during Lent. Even though it has a deceiving “tail” in its name, it’s a true vegan dish.

Pochapoor Tail Soup 1200 3

What are the tails?

The tails are made from simple dough that is rolled out, cut, dried and roasted. For this soup I pan roasted whole wheat orzo pasta. The toasting adds more structure and prevents the pasta from absorbing too much liquid and disintegrating.

Pochapoor Tail Soup 3

What else goes into this red kidney bean soup?

Beans:

Red beans, but I typically use kidney beans; any bean will work. I like cooking my own beans but canned beans also can be used.

Vegetables:

To make the vegetable broth rich, and to complement the beans, you can use any vegetables. Diced onions, carrots, celery are staple vegetables, but I use turnips for this recipe. Feel free to add other hearty vegetables that complete red beans.

Walnuts:

Walnuts give this soup another dimension. The nuttiness gives the rustic soup an unexpected richness.

Garlic:

Chopped garlic awakens the taste senses and also give a homey feeling.

Cilantro:

Brightens the soup and gives it fresh and earthy notes.

I create a dry pesto with parsley, garlic and walnut and serve on a side. The pesto can be added to the soup after you serve it.

Pochapoor – Tail Soup (Armenian Lenten Soup)

Rustic Armenian winter soup, with red kidney beans, toasted pasta, walnuts and more.
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Pochapoor Tails Soup
Prep Time:15 minutes
Cook Time:30 minutes
Course
Soup
Cuisine
Armenian

Ingredients

  • ½ cup orzo or pasta toasted
  • 2-3 tablespoon oil
  • 1 carrot diced
  • 1 turnip diced
  • 1 celery diced
  • 1 onion diced
  • 1 garlic cloves finally minced
  • 2 can red kidney beans rinsed
  • 2 cups water or vegetable stock
  • 2 tablespoon walnuts chopped and toasted
  • 1-2 teaspoon Salt
  • 1/2 teaspoon Black pepper

Pesto

  • 2 garlic cloves
  • 1/4 cup walnuts toasted
  • 1/4 cup cilantro

Instructions

  • Place a dry frying pan on the stove and preheat it. Add the a pasta and stir it constantly. You want pasta evenly and lightly browned but not burnt.
  • Once the pasta is nicely toasted, remove from the pan and let it cool on a plate.
  • Heat the oil in a pot over the medium heat. Add the onions and saute for 3-4 minutes until soft and translucent. Add the rest of the vegetables and continue to stir. After 4-5 minutes add the minced garlic and cook of a few seconds.
  • Pour in the beans and add the water or stock.
  • Season with salt and pepper, cover, and let come to a boil.
  • Once the soup stars boiling, add the toasted pasta and give it a good stir, cover the pot and cook until the pasta is cooked 10-15 minutes.
  • Add the walnuts and chopped cilantro. Adjust the seasoning if needed.

For Pesto

  • On a cutting board, mince the garlic. Next to it, chop the cilantro and walnuts.
  • With your knife: bring garlic, cilantro and walnuts together. With a rocking motion, chop until they are uniformly cut and combined.
  • Serve separately with the soup.

Nutrition

Calories: 410kcal | Carbohydrates: 52g | Protein: 16g | Fat: 17g | Saturated Fat: 1g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Sodium: 635mg | Potassium: 796mg | Fiber: 12g | Sugar: 4g | Vitamin A: 2669IU | Vitamin C: 12mg | Calcium: 82mg | Iron: 5mg
Servings: 4
Calories: 410kcal
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