Afghan Tomato Soup (Aush Goshti) Recipe -
Afghan Tomato Soup (Aush Goshti) Recipe
  • READY IN hrs

Afghan Tomato Soup (Aush Goshti)

Recipe by  

"I had this in a restaurant and came up with a great recipe to mimic it. This soup is lemony and full of great dill flavors. It makes a popular first course and is a crowd pleaser for all ages."

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr 15 mins

    1 hr 30 mins


  1. Melt butter in a large pot over medium heat. Cook onions in butter until they begin to soften, about 10 minutes; stir in garlic and cook for one minute. Add ground beef and cook until beef loses its pink color, 10 to 15 minutes, stirring occasionally to break 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 reduce heat to low. Simmer uncovered 30 minutes.
  2. Increase heat and bring mixture to a low boil; add fettuccine, reduce heat to medium-low and cook until fettuccine is tender, about 10 minutes. Adjust seasonings adding more chile paste, salt, or lemon juice as desired. If soup seems too thick, thin with a little water.
Kitchen-Friendly View

Reviews More Reviews

Most Helpful Positive Review
Apr 16, 2009

I submitted this recipe. U usually make this to feed 15-20 people and add alot more water. The starch from the pasta and tomato paste thicken it quite nicely. Also reduce the amount of fettuccine and break it into smaller sticks before you put it in. I've been making this soup for years and I still have to taste it numerous times for seasoning. What your going for is a rich flavor of lemon and dill with a spicy smoky background.

Most Helpful Critical Review
Jul 12, 2010

I really didn't like this at all. It tasted too much like tomato juice and had no depth in flavor. It reminded me of a cheap spaghetti sauce.


15 Ratings

Mar 02, 2009

Simple, nice zip to it thanks to the chilli paste(be careful with that by starting out with half the amount and then adjusting it). Wouldn't change a thing. The lemon juice adds a lovely clarity and freshness to the flavors.

Mar 11, 2009

This soup was excellent, it was a delicious change to a traditional tomato soup. I was a bit skeptical about the seasonings, but it came together with such nice flavor and nothing was over-powering. I used farfalle pasta instead of fettucine, figuring it would be easier to eat. My mistake was adding the pasta too early - next time I'll be sure to add it about 20-30 mins (max) before we're ready to eat.

Aug 12, 2009

No complaints. Delicious as written. The only difference with mine was that I used spinach fettuccine. Yummy.

Aug 23, 2010

I made this recipe on a whim because I had a can of tomato juice in the pantry and no one wanted to drink it. I exchanged black beans for the garbanzo beans because that's all I had, and I used Trader Joe's lemon pepper pasta which really enhanced the lemon flavor. I enjoyed this as something different, but my kids didn't go for it, so I'll enjoy a whole lot of leftovers. Thanks for the recipe.

Apr 13, 2009

I have been wanting to make this recipe for some time. I followed it to a t except I only had dried dill. I think it needed way more salt. I also think the chili paste was lost in the dish. I would probably go with 1 or more tablespoons depending on the heat you like. The only other thing I would have done was to break up the noodles. It ended up more like fettuccine with meat sauce then a soup. Overall very good and worth making for sure. Thanks for sharing.

Nov 25, 2012

I may have strayed a bit from the original recipe based on what we had, but we had a winner for dinner tonight! I chose this because we have a huge jug of tomato juice leftover from Thanksgiving. Instead of fettucine, I used farfalle (bowties). I was nervous about all of the soups I was making tasting the same (again, all tomato juiuce-based), so to this one I added extra lemon juice - maybe 2-3 times as much - and frozen corn kernels. I could have added more dill, too. I also stirred in a teaspoon or so of paprika and of cumin. This was spicy and bright with lemon, and really good! My husband added a little parmesan to his second helping, but said that it made it taste too "mac and beef"-like, and he preferred it without the cheese topping. I agree!


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 383 kcal
  • 19%
  • Carbohydrates
  • 62.9 g
  • 20%
  • Cholesterol
  • 21 mg
  • 7%
  • Fat
  • 7.4 g
  • 11%
  • Fiber
  • 5.8 g
  • 23%
  • Protein
  • 17.1 g
  • 34%
  • Sodium
  • 764 mg
  • 31%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

Subscribe Today!

In Season

Chicken Breast Recipes
Chicken Breast Recipes

With our 2,700+ chicken breast recipes, you'll never serve the same old chicken again.

Zucchini On The Grill
Zucchini On The Grill

The firm, juicy texture of zucchini make them a perfect side to toss on the grill.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

Rich and Creamy Tomato Basil Soup

This creamy soup is made with fresh tomatoes, cream, and butter.

Gretchen's Tomato Orange Soup

See how to make this comfort food favorite with a bright, delicious twist.

Jersey Fresh Tomato Soup

See how to make a fresh tomato soup that’s creamy without being high fat.

Recently Viewed Recipes

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States