Dzavarapur
Soups • Armenian
Description
Recipe taken from the book by John Smith 'Armenian Cuisine' (1960).
Ingredients
- Buckwheat Groats 0 oz
- Onion 0 oz
- Tomato Puree 0 fl oz
- Clarified Butter 0 oz
- Potato 5 oz
- Chicken Egg ½ piece
- Salt to taste
- Ground Black Pepper to taste
- Parsley to taste
Step-by-Step Guide
Step 1
Rinse the sorted wheat groats and soak them in water, then cook until half done.
Step 2
After that, add the peeled, rinsed, and coarsely chopped potato.
Step 3
Chop the onion and sauté it in butter until golden brown. Add it to the soup.
Step 4
Add the sautéed tomato puree.
Step 5
Season with salt and pepper.
Step 6
Cook until the groats are fully cooked.
Step 7
In the finished soup, pour in the egg yolks diluted with cold water, bring to a boil, and remove from heat.
Step 8
Serve, garnished with chopped herbs.
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