Arganak
2 servings
45 minutes
The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).

CaloriesProteinsFatsCarbohydrates
390.1
kcal33.4g
grams25.1g
grams7g
gramsChicken
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
1
Cook broth from chicken with onion and carrot.
- 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.
- 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.
- Venison: 125 g
- Chicken broth: 500 ml
4
In a separate bowl, mash the egg yolks, add lemon juice, and mix well.
- 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.
- Chicken egg: 0.5 piece
6
Serve the soup sprinkled with parsley.
- Parsley: to taste









