Kololik soup with mutton
Composition / ingredients
2
Servings:
Cooking method
And here is another example of a food that is quite complex in its composition. I give you a culinary recipe of the famous Armenian soup "Kololik".
For this soup we will need the hind leg of a ram. We separate the meat from the bones, and cook the broth from the bone. The finished broth should be filtered.
We pass the meat through a meat grinder twice so that the minced meat turns out to be as small as possible. Add rice, egg, finely chopped onion, chopped parsley, salt, pepper to it. And also chopped tarragon. For those who do not know this name, I explain – this green is also called tarragon. Mix everything thoroughly and roll it into small balls – a little larger than ordinary meatballs.
Finely chop the onion and fry it in oil until golden brown. Fried onions, meat balls and washed rice are sent to boiling broth, and tarragon greens are also added there. Cook the soup until the rice is ready.
Beat the eggs and dilute them with cold water. Before serving the kololik, you need to pour the beaten eggs into it in a thin stream and bring it to a boil again.
For this soup we will need the hind leg of a ram. We separate the meat from the bones, and cook the broth from the bone. The finished broth should be filtered.
We pass the meat through a meat grinder twice so that the minced meat turns out to be as small as possible. Add rice, egg, finely chopped onion, chopped parsley, salt, pepper to it. And also chopped tarragon. For those who do not know this name, I explain – this green is also called tarragon. Mix everything thoroughly and roll it into small balls – a little larger than ordinary meatballs.
Finely chop the onion and fry it in oil until golden brown. Fried onions, meat balls and washed rice are sent to boiling broth, and tarragon greens are also added there. Cook the soup until the rice is ready.
Beat the eggs and dilute them with cold water. Before serving the kololik, you need to pour the beaten eggs into it in a thin stream and bring it to a boil again.
Caloric content of the products possible in the composition of the dish
- Lean mutton - 169 kcal/100g
- Fat mutton - 225 kcal/100g
- Lamb - brisket - 533 kcal/100g
- Mutton - ham - 232 kcal/100g
- Lamb chop on a bone - 380 kcal/100g
- Lamb shoulder - 284 kcal/100g
- Mutton - back - 459 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Raw wild rice - 353 kcal/100g
- Brown raw rice - 360 kcal/100g
- Boiled brown rice - 119 kcal/100g
- White fortified raw rice - 363 kcal/100g
- Fortified boiled white rice - 109 kcal/100g
- White rice, steamed, with long grains raw - 369 kcal/100g
- Steamed white rice, boiled with long grains - 106 kcal/100g
- Instant dry rice - 374 kcal/100g
- Instant rice, ready to eat - 109 kcal/100g
- Fig - 344 kcal/100g
- Ground black pepper - 255 kcal/100g
- Parsley greens - 45 kcal/100g
- Tarragon - 25 kcal/100g
- Tarhun - 40 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Ghee - 892 kcal/100g
