Taron soup

2 servings

45 minutes

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

Energy value per serving

• Calories: 228.2
• Proteins: 15.8g
• Fats: 12.3g
• Carbohydrates: 14.5g

Ingredients

• Chicken: 150 g
• Pearl barley: 30 g
• Onion: 40 g
• Carrot: 20 g
• Celery root: 10 g
• Lemon: 15 g
• Chicken egg: 0.5 pc
• Salt: to taste

Cooking steps

1. Boil chicken broth and strain it.

   Required ingredients:

   • Chicken: 150 g
   • Onion: 40 g
   • Carrot: 20 g
   • Celery root: 10 g

2. During broth cooking, add a peeled onion, halved carrots, and celery.

3. Separate the chicken meat from the bones and cut it into cubes.

4. Add pearl barley to boiling water and cook until it becomes soft.

   Required ingredients:

   • Pearl barley: 30 g

5. After that, drain the broth and cook the grain in chicken broth until done.

6. Salt the soup, add diced chicken meat to it, and bring to a boil.

   Required ingredients:

   • Chicken: 150 g
   • Salt:  to taste

7. Peel the lemon, cut it into wedges, remove the seeds, then cut each wedge into four pieces and add to the soup.

   Required ingredients:

   • Lemon: 15 g

8. Remove the soup from the heat, add the egg yolks diluted with broth, and serve immediately.

   Required ingredients:

   • Chicken egg: 0.5 piece