Kololak soup
Kololak soup is as hearty and rich as at Auntie Azganush's in the old quarter of Yerevan
Ingredients
| lamb bone broth (or beef broth) 2 liters |
| minced mutton (or beef) 400 g |
| potatoes 600 g |
| boiled millet 200 g |
| cooked round-grain rice 200 g |
| tomato paste 30 g |
| onion 200 g |
| egg yolk 1 pc |
| butter 30 g |
| parsley 15 g |
| cilantro 15 g |
| green onion 15 g |
| hops-suneli 1 tbsp. |
| TO TASTE: |
| ground black pepper |
| sugar |
| salt |
Instructions
Step 1
Chop the cilantro, parsley and green onions. Chop the onion and sauté in butter. Combine rice with half of the greens and sauteed onions, salt, pepper and mix. Add tomato paste, sugar to the remaining onions and fry a little.
Step 2
Combine minced meat with millet, salt, pepper, egg yolk, mix well and beat a little. Then moisten your hands with water, form the minced meat into balls the size of a hen's egg and fill them with a mixture of rice, herbs and onions.
Step 3
Chop the potatoes, put them in the boiling broth, add the tomato dressing and cook for 5 minutes. After a while, put the meatballs into the soup and simmer until they float. After that, add the hops, salt, pepper and stir. Remove the soup from the stove and let stand for 10 minutes. Serve to the table with chopped greens. Bon appetit.
