Sohanur
1 serving
45 minutes
The recipe is taken from the book by A. Piruzyan "Armenian Culinary" (1960).
Calories292kcal
Proteins5.8grams
Fats15.6grams
Carbohydrates33.1grams
1
Sort the leek, remove damaged leaves, cut into pieces, pour water and simmer until the leek is soft.
- Leek: 50 g
2
Dissolve roasted flour (the flour should be yellow) in onion broth, pour it into the soup, add spelt, peeled, washed and coarsely chopped potatoes, salt, pepper and cook the sohanur until ready.
- Wheat flour: 3 g
- Spelt: 20 g
- Potato: 80 g
- Salt: to taste
- Ground black pepper: to taste
3
Serve the soup sprinkled with chopped parsley.
- Parsley: to taste
