Armenian cuisine is renowned for its rich flavors, natural ingredients, and traditional preparation methods. But if there’s one branch that truly deserves special attention, it’s the Armenian soups. Developed over centuries, these soups are a fundamental part of Armenian cuisine — more than just food, they represent culture, family, and memory.
If you want to understand Armenia — start with its cuisine. And if you want to feel the warmth and uniqueness of Armenian cuisine — start with its soups.

 

Core Principles of Armenian Cuisine

Soup is typically served for lunch as a first course. The exception is khash, which is traditionally eaten early in the morning — before breakfast or instead of it. Some soups are seasoned right at the table — for example, shchi is flavored with sour cream or cream mixed into sour cream; matsnabrdosh is seasoned with a special spice blend; toasted bread cubes or fresh herbs may be added. Soups are often paired with light side dishes: khash with lavash, spicy greens, and chopped radish; sham with shanga (a type of bun); ukha with pies or kulebyaka; bouillabaisse with toasted bread and rouille sauce.

Armenian cuisine has developed over millennia, influenced by both local traditions and neighboring cultures. At its core is the use of seasonal, local, and natural ingredients, resulting in healthy and flavorful dishes, many of which are believed to have medicinal benefits.

Soups are one of the most important elements in this cuisine. They are made not just for nourishment but as a way to care for loved ones and support their health. Each soup carries a story — often tied to village life, family traditions, or even the festive calendar.

• Natural Ingredients: Only fresh and natural products are used — vegetables straight from the garden, local meats, sun-dried herbs. This ensures an authentic, rich taste.
• Complex Flavor Profiles: Even the simplest soup can offer layers of flavor — sour, sweet, salty. For example, the sour juice from dolma can be used as a base, adding a distinctive tang.
• A Caring Process: Making soup in Armenia is not a rushed affair. It’s an art. Every step — finely chopped onions, roasted spices, specially prepared meats — is done with care. This gives Armenian soups their unique “homemade” feel.
• Regional Variety: Every region in Armenia has its own signature soup. In Syunik, matsnapur is popular, while in Tavush, sour soups with tarragon are favored. This diversity shows the richness of the cuisine.

Some Beloved Traditional Armenian Soups:

• Khash is more than soup — it’s a ritual. Made overnight on low heat using beef bones and spices, it’s typically served early in the morning with garlic, herbs, and dried lavash. It’s a social dish meant for gatherings and long conversations.
• Spas is made with yogurt, wheat, and herbs. Light and delicate, it’s perfect for summer and can be eaten hot or cold.
• Tanapur is made with fried onions, rice or wheat, yogurt, and mint. It has a pleasant sourness that harmonizes beautifully with the other ingredients.
• Vegetable Soup — made with potatoes, carrots, onions, tomatoes, and herbs — is a classic daily dish that warms not only the body but the soul.
• Meat and wheat soups are especially common in rural areas. Rich in protein and nutrients, they’re often served with homemade bread or lavash, making them a complete meal.

 

Armenian Soups — Symbols of Health and Family

Beyond taste, Armenian soups carry symbolic meaning. They represent warmth, care, and love. Every household has a favorite soup, often with a recipe passed down through generations. Soup-making often follows the seasons — khash for winter, green and yogurt-based soups for spring, cold versions for summer.

Armenian cuisine is rich in taste, history, and cultural depth. The soups that form an integral part of it carry traditions, family warmth, and healing. They are not just food — they are a connection between us and our roots.