Armenian soups

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There are many types of Armenian soups.

Such soups include spas (SPAHS), made from yogurt, greens and herbs, and aveluk (ah-veh-LOOK), a river green, prepared in soup. There is a type of bean soup made in Vaik, which has a walnut base, and should not be missed.

Another soup, Khash (KHAHSH) is considered an Armenian institution. Songs and poems have been written about this one dish, which is made from ham hocks and herbs made into a clear broth. Tradition holds that Khash can only be cooked by men, who spend the entire night cooking, and can be eaten only in the early morning in the dead of winter, where it served with heaps of fresh garlic and dried lavash.

T'ghit is a very special and old traditional food, made from T'tu Lavash, cut into small pieces, which are boiled in water. Onions fried in oil are added, and the mixture is cooked into a purée. Pieces of fresh lavash are placed on top of the mixture, and it is eaten hot with fresh lavash used to scoop up the mixture by hand.

K'rchik is an amazing dish made from cooking pickled cabbage and wheat kernels.

Other soups include borscht (BOHRSH) a beet root soup with meat and vegetables (served hot in Armenia, with fresh sour cream), akroshka (ah-KROHSH-kah, Russian), a cucumber, garlic and sour cream soup, kofta (kiuf-TAH) soup, made with large balls of strained boiled meat and greens, s'nkapur (s'n-kah-POOR), soup with mushrooms, and bozbash (boz-BAHSH), a vegetable soup served usually in summer.