Tutmaj Soup is a comforting, salty and simple Armenian dish that has been in my family for over a century. Passed down from my great-grandma T, who fled Smyrna in 1922, this soup is simple yet packed with history and flavor. With just a few staple ingredients, it’s a warm hug in a bowl—one that my daughter asks for daily. Are you looking for recipes for a soup maker? You will not be disappointment with this combo of flavors.
Tutmaj Soup has deep roots in Armenian cuisine, with variations found across different regions. This version has been passed down through my family since my great-grandmother immigrated to the U.S. after the Great Fire of Smyrna in 1922, which tragically displaced thousands of Armenians and Greeks. While some versions of Tutmaj include handmade dumplings or different herbs, this is the way my family has enjoyed it for the last 100 years.
This recipe pairs well with Spinach Pie, Homemade Flatbread, or even the Copycat Snackers.
Ingredients
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- Oil
- Onion (chopped or puréed)
- Fresh mint (chopped or puréed)
- Salt
- Water
- Shell noodles
- Plain yogurt
- Eggs
See recipe card for quantities.
Instructions
Making Tutmaj Soup is simple, but the key is slowly incorporating the yogurt mixture to keep the texture smooth and creamy.
- Step 1: Sauté the aromatics – Cook the onion and mint in oil.
- Step 2: Boil the broth – Add water and salt, then bring to a rolling boil.
- Step 3: Cook the noodles – Toss in the shell noodles and cook until soft.
- Step 4: Blend & stir – Mix the yogurt and eggs, then slowly incorporate into the soup, stirring constantly. Heat until just boiling, then turn off the heat.
Hint: This soup pairs perfectly with a side of homemade spinach pie or warm, crusty bread.
Substitutions
Need to make a few swaps? Here are some easy alternatives:
- No fresh mint? Use dried mint instead.
- No shell noodles? Any small pasta like orzo or ditalini works well. We use macaroni noodles too. Don't be afraid to change up the noodles.
- Dairy-free? Try a plant-based yogurt, but make sure to temper it carefully.
Variations
There are many ways to put your own spin on Tutmaj Soup:
- Add protein: Stir in cooked ground beef for a heartier meal.
- Use homemade noodles: Some families make their own dough for a more traditional touch.
- Extra herbs & spices: Try adding cilantro or a pinch of Aleppo pepper for a slight kick.
Equipment
To make this soup, you'll need:
✔ Large pot – For cooking the soup.
✔ Wooden spoon or whisk – To stir and prevent curdling.
✔ Food processor, Blender or knife – For chopping or puréeing the onion and mint. It's personal preference if you want the onions crunchier in the soup or puréed for those that may be a little pickier.
✔ Blender or whisk – To mix the yogurt and eggs smoothly.
Storage
Tutmaj Soup is best enjoyed fresh, but if you have leftovers, here’s how to store them:
- Refrigerator: Store in an airtight container for up to 3 days. Reheat gently on the stove over low heat, stirring constantly to prevent the yogurt from separating.
- Freezing: Not recommended, as the yogurt may curdle and change the texture.
Top Tip
Not just a Top Tip, this is the MOST IMPORTANT tip. To prevent the yogurt from curdling, make sure to stir constantly while adding it to the soup. Keeping the heat low and adding the mixture slowly makes all the difference!
FAQ
Absolutely! It reheats in the microwave very well.
Yes! My daughter prefers eating it cold, where I will only eat it warm. It's personal preference. Try it both ways to see what you prefer.
Unfortunately no. It will separate if you do that.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Tutmaj Soup:
Tutmaj Soup
Ingredients
- Oil I use olive oil
- 1 large onion chopped or puréed
- 2 T fresh mint chopped or puréed
- 2 T salt
- 10 cups water
- 2 cups shell noodles
- 32 oz plain yogurt
- 2 eggs
Instructions
- Sauté aromatics: Heat oil in a large pot and sauté the onion and mint until fragrant.
- Add 10 cups of water and 2T salt, bringing it to a rolling boil.
- Add shell noodles and cook until soft.
- Blend yogurt and eggs until smooth.
- Slowly pour the mixture into the soup while stirring constantly.
- Turn the heat back on and continue stirring. Once the soup starts to boil, turn off the heat.
- Serve warm or cold. It is delicious having cold the next day.
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