Eshkana-E-Miwa (Furit Soup)

  • Servings : 4
  • Prep Time : 60m
  • Cook Time : 1:10 h
  • Ready In : 2:10 h

Below you will find the recipe for Afghan furit soup. This is a simple, delicious soup, perfect for a hot summer day.


  • 8 oz dried apricots
  • 8 oz prunes
  • ½ cup vegetable oil
  • 1 medium onion
  • 2 cloves garlic
  • 1 tbs vinegar
  • 1 tbs sugar
  • salt and black pepper
  • 4 small eggs


Step 1

Soak the apricots and prunes in enough water to cover them and simmer gently for about 1 hour.

Step 2

Peel, halve and finely chop the onions. Peel the garlic's.

Step 3

Heat the oil and add the onion and crushed garlic. Fry gently until soft and golden brown.

Step 4

Add the apricots and prunes with their water and add extra water to cover by about 1 inch. Bring to a boil then turn down the heat and simmer for a few minutes.

Step 5

Add the vinegar, sugar and salt and black pepper to taste. Simmer for about an hour. Add more water if the soup has thickened too much.

Step 6

Fifteen minutes before serving break each egg separately in a cup and carefully add one by one to the soup.

Step 7

The soup can be served on its own or with nan or pour on to pieces of nan in individual bowls. Sprinkle on more black pepper if desired.

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