Sunkapur with Arishta
Soups • Armenian
Description
Recipe taken from the book by John Smith 'Armenian Cuisine' (1960).
Ingredients
- Dried Chinese mushrooms 0 oz
- Onion 0 oz
- Clarified Butter 0 oz
- Potato 5 oz
- Arishta 0 oz
- Salt to taste
- Ground Black Pepper to taste
- Parsley to taste
Step-by-Step Guide
Step 1
Cook the mushroom broth, strain it, and finely chop the boiled mushrooms and sauté them in butter. Add the chopped onion and sauté together.
Step 2
In the strained hot broth, add the sautéed mushrooms, peeled, rinsed, and coarsely chopped potato, salt, pepper, and continue cooking the soup.
Step 3
Drop the arishta or vermicelli into boiling water for 3–5 minutes, then drain, transfer to the boiling soup, and cook until the arishta is ready.
Step 4
Serve, sprinkled with herbs.
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