Taron soup
2 servings
45 minutes
The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).
Calories228.2kcal
Proteins15.8grams
Fats12.3grams
Carbohydrates14.5grams
1
Boil chicken broth and strain it.
- Chicken: 150 g
- Onion: 40 g
- Carrot: 20 g
- Celeriac: 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.
- 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.
- 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.
- Lemon: 15 g
8
Remove the soup from the heat, add the egg yolks diluted with broth, and serve immediately.
- Chicken egg: 0.5 piece
