Arganak
Soups • Armenian
Description
Recipe taken from the book by John Smith 'Armenian Cuisine' (1960).
Ingredients
- Poultry 5 oz
- Chicken Broth 15 fl oz
- Carrot 0 oz
- Venison 5 oz
- Onion 0 oz
- Clarified Butter 0 oz
- Rice 0 oz
- Egg white ½ piece
- Lemon 0 oz
- Salt to taste
- Ground Black Pepper to taste
- Cilantro to taste
- Parsley to taste
Step-by-Step Guide
Step 1
Boil the broth from the chicken along with the onion and carrot.
Step 2
Pass the meat (venison) through a meat grinder twice, add partially cooked rice, finely chopped and sautéed onion, cilantro, salt, and pepper.
Step 3
Mix thoroughly and form small balls from the minced meat, which are then boiled in the prepared broth.
Step 4
Separately, in a bowl, mash the egg yolks, add lemon juice, and mix well.
Step 5
Pour the prepared yolks into the soup while stirring, heat without bringing to a boil, otherwise the egg yolks will curdle.
Step 6
Serve the soup, sprinkled with parsley.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!