Arganak

2 servings

45 minutes

The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).

Energy value per serving

• Calories: 390.1
• Proteins: 33.4g
• Fats: 25.1g
• Carbohydrates: 7g

Ingredients

• Chicken: 170 g
• Chicken broth: 500 ml
• Carrot: 20 g
• Venison: 125 g
• Onion: 25 g
• Melted butter: 10 g
• Rice: 10 g
• Chicken egg: 0.5 pc
• Lemon: 15 g
• Salt: to taste
• Ground black pepper: to taste
• Coriander: to taste
• Parsley: to taste

Cooking steps

1. Cook broth from chicken with onion and carrot.

   Required ingredients:

   • Chicken: 170 g
   • Carrot: 20 g
   • Onion: 25 g

2. Pass the meat (venison) through a meat grinder twice, add partially cooked rice, finely chopped and fried onion in oil, cilantro, salt, and pepper.

   Required ingredients:

   • Venison: 125 g
   • Rice: 10 g
   • Melted butter: 10 g
   • Onion: 25 g
   • Coriander:  to taste
   • Salt:  to taste
   • Ground black pepper:  to taste

3. Thoroughly mix and form small balls from the minced meat, then boil them in the prepared broth.

   Required ingredients:

   • Venison: 125 g
   • Chicken broth: 500 ml

4. In a separate bowl, mash the egg yolks, add lemon juice, and mix well.

   Required ingredients:

   • Chicken egg: 0.5 piece
   • Lemon: 15 g

5. Pour the prepared yolks into the soup while stirring, heat without boiling, otherwise the egg yolks will curdle.

   Required ingredients:

   • Chicken egg: 0.5 piece

6. Serve the soup sprinkled with parsley.

   Required ingredients:

   • Parsley:  to taste