Taron Soup
Soups • Armenian
Description
Recipe taken from the book by John Smith 'Armenian Cuisine' (1960).
Ingredients
- Poultry 5 oz
- Pearl barley 0 oz
- Onion 0 oz
- Carrot 0 oz
- Celery salt 0 oz
- Lemon 0 oz
- Egg white ½ piece
- Salt to taste
Step-by-Step Guide
Step 1
Boil the chicken broth and strain it.
Step 2
During the broth cooking, add a peeled onion, halved carrots, and celery to it.
Step 3
Remove the meat from the chicken bones and cut it into cubes.
Step 4
Add the barley to boiling water and cook until it becomes soft.
Step 5
After that, drain the water and finish cooking the barley in the chicken broth until ready.
Step 6
Season the soup with salt, add the diced chicken meat, and bring to a boil.
Step 7
Peel the lemon, cut it into wedges, remove the seeds, then cut each wedge into four parts and add to the soup.
Step 8
Remove the soup from heat, add the egg yolks diluted with broth, and serve immediately.
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