Veal and burghul soup

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Veal and burghul soup
Veal and burghul soup
Bulgar wheat (burghul)
Servings:Serves 6
Calories per serving:376
Ready in:2 hours 35 minutes
Prep. time:10 minutes
Cook time:2 hours 25 minutes
Difficulty:Easy
Recipe author:Chef
First published:17th January 2013
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This recipe comes from Armenia.

Ingredients

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Method

  1. Put the veal in a pan with the cold water and bring to the boil.
  2. Skim, and add the carrot, the onion and the cinnamon.
  3. Season, reduce the heat and simmer gently, covered for 2 hours.
  4. Remove the vegetables and the bone, leaving the meat in the pan.
  5. Add the burghul wheat and simmer for a further 15 minutes until it is cooked.
  6. Add more water if the mixture becomes too thick.
  7. Adjust seasoning, if necessary and serve, garnished with parsley.

Serving suggestions

Serve with lavash.

Variations

If you find veal difficult to acquire, try using lamb.

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