Armenia - KITCHEN

COLD DISHES and THE HORS D OEUVRES	SOUPS FROM THE VEGETABLES and THE VERDURE	ARTICLES MADE OF THE TEST
JAMS and THE SWEETNESSES	DAIRY PRODUCTS	MEAT And FISH DISHES	SOUPS

SOUPS FROM THE VEGETABLES and THE VERDURE

SUP FROM THE NETTLE

To pour into the saucepan hot water, to add the in small particles cut and browned turnip-shaped bow, the largely cut potatoes, fig and to cook. 15 min. prior to supply to add the cut young nettle. To strew by parsley. It is possible to prepare soup, also, on the meat bouillon. On 150 g of the nettle: 25 g of turnip-shaped bow, 15 g of boiled oil, 80 g of potatoes, 20 g of rice; salt, pepper and parsley on the taste.

SUP FROM AVELUKA With AN ONION And PEA

Sushennyy aveluk to largely cut and to weld to polugotovnosti. To add preliminarily welded pea, cut by cubes the potatoes, in small particles cut is the browned with the flour turnip-shaped bow to cook to the readiness. On 75 g of aveluka; 20 g of pea, 100 g of potatoes, 25 g of turnip-shaped bow, 20 g of vegetable oil, 3 g of flour, salt on the taste.

SUP KRCHIK

It is in small particles the cut turnip-shaped bow to brown on oil, to add the pulled sauerkraut and to put out to the readiness, adding ponemogu of water. Then to add tomato- puree and to put out already 5-7 min. Welded the separately cut potato and small wheaten groats together with the broth to connect with the cabbage and to give to boil 10-15 min. Tax of krchik, after strewing by red sweet pepper and parsley. On 15 g of wheaten groats; 100 g of sour cabbage, 20 g of turnip-shaped bow, 15 g of tomato- puree, 15 g of boiled oil, 80 g of potatoes; salt, pepper, parsley on the taste.