Wedding soup
2 servings
45 minutes
The recipe is taken from the book by A. Piruzyan "Armenian Culinary" (1960).
1
To prepare aryshty, sift the flour, mound it up, make a well in the center, pour in eggs and water, add salt and knead the dough until it becomes very firm and elastic.
- Chicken egg: 0.5 piece
- Salt: to taste
2
After that, divide the dough into several pieces and roll each piece into a layer 1–1.5 mm thick.
- Arishta: 40 g
3
Roll each piece of dough into a log and cut into narrow strips 3-4 mm wide.
4
Dry the obtained arish and store it in a dry place.
5
Boil chicken broth. During the boiling, add a halved peeled onion and carrot to the pot.
- Chicken broth: 500 ml
- Onion: 25 g
- Carrot: 20 g
6
Add thin arishta or vermicelli to the strained broth and cook until ready.
- Arishta: 40 g
7
Separately mix the egg yolks thoroughly, add lemon juice, mix well, pour the yolks into the prepared soup, stir and heat it without boiling.
- Chicken egg: 0.5 piece
- Lemon: 15 g
8
When serving the soup, sprinkle with finely chopped parsley.
- Parsley: to taste