Kololik Shushinsky
6 servings
60 minutes
The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).
1
Separate the meat of the hind leg of the paired beef from the bones and clean it from tendons, membranes, and fat.
- Beef: 1500 g
2
Boil broth from bones and strain it.
- Beef: 1500 g
3
Salt and pepper the meat, pound it with a wooden mallet, then sprinkle with finely chopped onion and continue pounding until a uniform sticky mass is formed.
- Beef: 1500 g
- Salt: to taste
- Ground black pepper: to taste
- Onion: 25 g
4
Transfer the obtained mass to a pot, add flour, milk, egg, cognac and whisk.
- Wheat flour: 12 g
- Milk: 50 ml
- Chicken egg: 2 pieces
- Cognac: 30 g
5
When the mass becomes semi-liquid, sprinkle it with salt, pepper, finely chopped herbs, mix it and place it in a cold place for 20-30 minutes to mature.
- Salt: to taste
- Ground black pepper: to taste
- Tarragon: to taste
6
After that, form balls from the mass, make indentations in them, place a piece of cold melted butter in each, and reshape them.
- Melted butter: 200 g
7
Pour half of the strained broth into a pot, add the meatballs, and simmer them on low heat until cooked.
- Beef: 1500 g
8
The readiness of the kololik is determined by a chef's needle: when punctured, a ready kololik releases white juice.
9
Prepare rice soup in the remaining broth by adding finely chopped and sautéed onion and tarragon herbs.
- Rice: 80 g
- Onion: 25 g
- Tarragon: to taste
10
5 minutes before serving, add beaten egg to the soup and bring to a boil.
- Chicken egg: 2 pieces
11
Before eating, place the kololik in a plate and pour rice soup over it, serve warmed melted butter separately.
- Melted butter: 200 g