Kartopi Pshejur Recipe - Armenian Cuisine

Kartopi Pshejur Recipe – Armenian Cuisine

Kartopi Pshejur Recipe

The simplest and the most delicious comfort soup called: Kartopi pshejur, of course from my traditional Armenian cuisine. The name comes from ingredients that are used to make it. It’s a very satisfying potato soup with added sautéed onions, spices and thyme, an herb that’s widely used in the region Tavush. And when the soup has flour as ingredient, it is called: pshejur , coming from the words “poshi/ dust flour” and “jur /water”.

Couldn’t help to add a few extra ingredients, as I normally do with most traditional recipes, and it turned out scrumptious . I’ll make sure to put down the exact ingredients for both traditional and my version . Hope many will give this dish a try and love it as much as I did.

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Kartopi Pshejur Recipe - Armenian Cuisine


Kartopi Pshejur Recipe - Armenian Cuisine

Recipe is good for 4-5 people

3-4 medium potatoes, peeled cubed

5-6 cups cold water for cooking the potatoes

2-3 tbs vegetable oil,1 small onion, finely chopped

1 large carrot, finely grated ( my addition to original recipe)

1 tbs flour plus ¼ cup cold water ,1 garlic clove minced (my addition to original recipe )

½ tbs tomato paste

1 tbs red pepper paste ( my addition)

1 can of chickpeas ( my addition)

Dry or fresh thyme 1 tsp

Salt, black and red pepper, coriander to taste

1 egg

Kartopi Pshejur Recipe - Armenian Cuisine


Kartopi Pshejur Recipe - Armenian Cuisine

Start by cooking potatoes: in a pot combine cubed potatoes and cold water, cook until tender

Using a potato masher, coarsely mash the cooked potatoes

Meanwhile prepare the rest for your soup

Preheat the skillet , add oil and onions, sauté until translucent

Mix in carrots and cook 1-2 minutes

Stir in flour , cook 2 minutes and add ¼ cup water , you may need more or less, just enough to make not too thick custard consistency

Next come tomato and pepper pastes, spices and herb , feel free to use fresh herbs if you wish

Add all ingredients except chickpeas and egg

Prepared custard can now be added to cooked and mashed potatoes in 2-3 additions and stir constantly to avoid forming lumps

Next add chickpeas and allow to cook 2-3 minutes

Beat the egg, turn off the heat and slowly pour it into hot soup , stir once , close the lid and allow to set 10-15 minutes

Bon appetite!

Բարի ախորժակ!

Kartopi Pshejur Recipe - Armenian Cuisine