Shushin Kololik
Soups • Armenian
Description
Recipe taken from the book by John Smith 'Armenian Cuisine' (1960).
Ingredients
- Beef 55 oz
- Clarified Butter 5 oz
- Onion 0 oz
- Chocolate eggs 2 pieces
- Wheat Flour 0 oz
- Rice 5 oz
- Milk 0 fl oz
- Brandy 0 oz
- Salt to taste
- Ground Black Pepper to taste
- Tarragon to taste
Step-by-Step Guide
Step 1
Separate the meat from the bones of the fresh beef hind leg, removing tendons, membranes, and fat.
Step 2
Boil the bones to make broth and strain it.
Step 3
Season the meat with salt and pepper, and pound it with a wooden mallet, then sprinkle finely chopped onion over the meat and continue pounding until a homogeneous, sticky mass is formed.
Step 4
Transfer the resulting mass to a pot, add flour, milk, egg, brandy, and whisk.
Step 5
When the consistency becomes semi-liquid, sprinkle with salt, pepper, and finely chopped herbs, mix, and place in a cool place for 20–30 minutes to mature.
Step 6
After that, form balls from the mass, make indentations in them, place a piece of cold clarified butter inside, and reshape them.
Step 7
Pour half of the strained broth into a pot, add the meatballs, and cook them over low heat until done.
Step 8
The readiness of the kololik is determined with a cooking needle: when pierced, a white juice is released from the cooked kololik.
Step 9
Using the remaining broth, prepare a rice soup by adding finely chopped and sautéed onion and tarragon.
Step 10
Five minutes before serving, add a beaten egg to the soup and bring to a boil.
Step 11
Just before eating, place the kololik in a bowl and pour the rice soup over it, separately serve warmed clarified butter.
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