Kololik Shushinsky

Separate the meat of the hind leg of the paired beef from the bones and clean it from tendons, membranes, and fat.

Boil broth from bones and strain it.

Salt and pepper the meat, pound it with a wooden mallet, then sprinkle with finely chopped onion and continue pounding until a uniform sticky mass is formed.

Transfer the obtained mass to a pot, add flour, milk, egg, cognac and whisk.

When the mass becomes semi-liquid, sprinkle it with salt, pepper, finely chopped herbs, mix it and place it in a cold place for 20-30 minutes to mature.

After that, form balls from the mass, make indentations in them, place a piece of cold melted butter in each, and reshape them.

Pour half of the strained broth into a pot, add the meatballs, and simmer them on low heat until cooked.

The readiness of the kololik is determined by a chef's needle: when punctured, a ready kololik releases white juice.

Prepare rice soup in the remaining broth by adding finely chopped and sautéed onion and tarragon herbs.

5 minutes before serving, add beaten egg to the soup and bring to a boil.

Before eating, place the kololik in a plate and pour rice soup over it, serve warmed melted butter separately.