Putuk
Soups • Armenian
Description
The recipe is taken from a book by John Smith 'Armenian Cuisine' (1960).
Ingredients
- Lamb 5 oz
- Pea shoots 0 oz
- Fat Tail Fat 0 oz
- Leek 0 oz
- Potato 5 oz
- Tomatoes 0 oz
- Salt to taste
- Red Long Chili Peppers to taste
- Herbs to taste
Step-by-Step Guide
Step 1
Rinse the lamb brisket, cut it into pieces weighing 50–60 grams, and boil it in a portioned clay pot (putuk) together with the sorted and rinsed large peas.
Step 2
The soup should be cooked in an open pot, and as the liquid evaporates, gradually add bone broth.
Step 3
20–30 minutes before the meat is ready, add the peeled and diced potato, fat tail, leek or onion, season with salt, add red pepper, tomatoes cut into wedges, finely chopped herbs, and cook the soup until ready.
Step 4
Serve the putuk in the same pot.
Step 5
Transfer to bowls just before eating.
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!