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

KHASH

Preliminarily purified beef legs to singe, to poskoblit', thoroughly to wash and to cut on the part. Prepared thus legs to place into the cold water on 24 hours and every 2-3 hours to change water. After this, to shift legs into the narrow saucepan and to flood with water so that its level would be on 15-20 cm higher than the product. To cook khash without the salt, without allowing vigorous boiling, periodically removing foam, until meat not is be separated from the bones. During the melting it is possible to add into khash boiled scar. Tax of khash by very hot. Separately tax salt, ground garlic, separated by bouillon, horseradish, lavash and pickles. On 300 g of the beef legs: 100 g of scar, 800-1000 g of water, salt and garlic on the taste,

SOUPS FROM THE HEN

To boil from the hen bouillon, periodically removing foam. Bouillon to strain, and hen to take out. In the strained bouillon to place the pieces of hen, the in small particles cut and browned turnip-shaped bow, the fried and separated by bouillon flour and to bring soup to the boiling. To previously prepare the infusion of saffron. For this saffron to pour into the container, to flood with boiling water (1/2 containers of water), to cover with cover and to place in the warm place on 2 hours, after which to strain. The color of infusion must be dark brown, it smelled by fragrant. In the separate dishes to thoroughly grind egg yolks, gradually adding warm bouillon so that the yolks would not be rolled up. After this, to pour the infusion of saffron, white wine vinegar, to add in small particles cut kinzu, to mix, before the supply to pour the prepared yolks. On 150 g of the hen: 1/2 eggs (yolk), 80 g of turnip-shaped bow, 15 g of boiled oil, 10 g of flour, 15 g of wine white vinegar; salt, saffron, to kinzu on the taste.

SUP FROM THE TROUT With THE POTATOES

To prepare and tax soup just as soup from the trout with the cornel, into the strained bouillon to only add fragrant and black pepper, the largely cut potatoes. On 150 g of ishkhana: 200 g of potatoes, 10 g of green bow, 20 g of the root of parsley, 2-3 peas of black and fragrant pepper; salt, the verdure of tarragon on the taste.

FUNGUS SUP With ARISHTOY

To weld fungus bouillon, the boiled fungi to in small particles cut and to brown on oil. Then to place them back into the bouillon together with the potatoes, to salt and to pepper. Arishtu or vermicelli to place into the kipyashiy soup and to cook to the readiness. On 20 g of the fungi: 20 g of turnip-shaped bow, 15 g of boiled oil, 100 g of potatoes, 20 g of arishty or vermicelli; salt, pepper, parsley on the taste.

DZAVARAPUR

Dzavar to boil to polugotovnosti. To add the largely cut potatoes, in small particles the cut and browned turnip-shaped onion, fried by tomato- puree, salt to cook to the readiness. Into the finished soup to pour the egg yolks, separated by cold water, to bring to the boiling and to remove from the fire. Tax by parsley. On 40 g of dzavara: 25 g of turnip-shaped bow, 15 g of tomato- puree, 15 g of boiled oil, 100 g of potatoes, 1/2 eggs; salt, pepper and parsley on the taste.

SUP FROM FASOLI(LOBAKHASHU) RED

Bean to sort out, to wash and to boil on the small fire. To discard bean to the colander, half to grind well and to divorce by broth before the formation of uniform thick mass, to add the in small particles cut and browned turnip-shaped bow. Remained half of bean, flour, separated by broth, ground walnuts, salt is the red pepper, the verdure of kinzy to mix, to connect with the obtained mass and to give to boil. On 60 g of the red bean: 25 g of turnip-shaped bow, 15 g of walnut it is nut, 3 g of flour, 10 g of boiled oil; salt, red pepper, to kinzu on the taste.