Brizapour with dogwood
1 serving
45 minutes
The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).
CaloriesProteinsFatsCarbohydrates
129.2
kcal2.5g
grams0.2g
grams30.1g
gramsDogwood
80
g
Rice
25
g
Sugar
2
g
Salt
to taste
Ground black pepper
to taste
1
Sort the cornel, rinse it, pour hot water over it, and set to boil.
- Dogwood: 80 g
2
Strain the broth, mash the cornelian cherry through a sieve, and combine it again with the broth.
3
Boil the rice separately, then combine it with the cornelian cherry and broth, add salt and sugar, and cook the soup until ready.
- Rice: 25 g
- Sugar: 2 g
- Salt: to taste
4
Finally, add pepper.
- Ground black pepper: to taste