Wedding Soup
⏳ Time
45 minutes + 1 hour
🥕 Ingredients
9
🍽️ Servings
2
Description
Recipe taken from the book by John Smith 'Armenian Cuisine' (1960).
Ingredients
- Chicken Broth - 17 fl oz
- Onion - 0.9 oz
- Carrot - 0.7 oz
- Arishta - 1.4 oz
- Egg white - ½ piece
- Lemon - 0.5 oz
- Salt - to taste
- Ground Black Pepper - to taste
- Parsley - to taste
Step by Step guide
Step 1
To prepare the arishta, sift the flour, gather it into a mound, make a well, pour in the eggs, water, add salt, and knead the dough until it becomes very firm and elastic.
Step 2
After that, divide the dough into several pieces and roll each piece into a sheet 1–1.5 mm thick.
Step 3
Roll each sheet of dough into a log and cut into narrow strips 3–4 mm wide.
Step 4
Dry the resulting arishta and store it in a dry place.
Step 5
Cook the chicken broth. During the cooking of the broth, add the peeled onion and carrot, cut in half, to the pot.
Step 6
In the strained broth, add the thin arishta or vermicelli and cook until ready.
Step 7
Separately, thoroughly mix the egg yolks, add lemon juice to them, mix well, pour the yolks into the prepared soup, stir, and heat it without bringing it to a boil.
Step 8
When serving, sprinkle the soup with finely chopped parsley.
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