Armenian Tomato and Bulgur Soup by Christine Datian

It’s officially autumn, at least according to the calendar.
Eventually the temperature will drop into a more comfortable zone. When it
does, you’ll want to ward-off the chill with a nice, hot bowl of Christine
Datian’s Armenian Tomato and Bulgur Soup, which was recently featured in The
Armenian Mirror-Spectator ( with a few minor changes).
So, gather your ingredients, and head for the kitchen.

Christine Datian’s Armenian Tomato and Bulgur Soup

Armenian Tomato and Bulgur Soup by Christine Datian
Serves 4

1 large white onion, finely chopped
2-3 cloves garlic, minced
1/2 medium green bell pepper, seeded, finely chopped
8-9 cups low-sodium chicken broth or vegetable broth
1 can (6 ounces) tomato paste
1/2 cup fine grain bulgur
1/2 cup low-sodium tomato sauce
1 teaspoon Kosher or sea salt
3/4 teaspoon ground black pepper
1/2 teaspoon cumin
Juice of one large lemon (more to taste)
Olive oil
Garnish with choice of yogurt, paprika, Aleppo pepper,
fresh chopped tomatoes, parsley and mint, and a drizzle of olive oil- or –
maybe a dollop of plain yogurt!
1. In a small pan, sauté the onions, garlic, and bell
pepper in olive oil for 5 minutes or until the onions are golden brown.  Set aside.
2. In a large pot, bring the broth to a full boil over
moderate heat.
3. Add the tomato paste to the boiling broth. Stir until
paste is distributed evenly before adding the bulgur, tomato sauce, spices and
lemon juice.  Stir, then add the cooked
onions, garlic and bell pepper, and bring to a boil again.
4. Lower heat, cover, and simmer for 25-35 minutes,
stirring soup a few times before serving. 
Garnish as desired.
Note: To
make this a hearty main dish, add small lamb or beef meatballs to this soup
when cooking.

See recipe below from The Armenian Kitchen for Lamb

Lamb Meatballs

    ¾ lb. ground lamb
(ground beef or ground turkey may be substituted)
    3 Tbsp. finely
chopped flat-leaf parsley
    1 teaspoon fresh
lemon juice
    1/4 teaspoon
ground cumin
    1/2 teaspoon
ground coriander
    1/4 tsp. Aleppo
red pepper, or paprika
    Kosher salt and
pepper to taste
1. In a mixing bowl, add the ground lamb, chopped parsley,
lemon juice and seasonings. Mix gently using your hands until well-combined.
2. Shape into small (1/2″ to 3/4”) balls until all of the mixture has
been used.
3. Drop the meatballs into the soup as it cooks in step #
4. Stir occasionally. Serve as directed above.

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  1. <a href="">custom writing service reviews</a> October 10, 2017 at 5:49 pm

    this recipe suits perfect for the upcoming cold weather. well it is also too delicious to wait till then either. so i am just going to try it and hopefully be obsessed with it all winter


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