Wedding soup

2 servings

45 minutes

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

Energy value per serving

• Calories: 137.4
• Proteins: 9.4g
• Fats: 3.2g
• Carbohydrates: 17g

Ingredients

• Chicken broth: 500 ml
• Onion: 25 g
• Carrot: 20 g
• Arishta: 40 g
• Chicken egg: 0.5 pc
• Lemon: 15 g
• Salt: to taste
• Ground black pepper: to taste
• Parsley: to taste

Cooking steps

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.

   Required ingredients:

   • 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.

   Required ingredients:

   • 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.

   Required ingredients:

   • Chicken broth: 500 ml
   • Onion: 25 g
   • Carrot: 20 g

6. Add thin arishta or vermicelli to the strained broth and cook until ready.

   Required ingredients:

   • 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.

   Required ingredients:

   • Chicken egg: 0.5 piece
   • Lemon: 15 g

8. When serving the soup, sprinkle with finely chopped parsley.

   Required ingredients:

   • Parsley:  to taste