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
grams1
Sort the cornel, rinse it, pour hot water over it, and set to boil.
- Cornelian cherry (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