Veal and burghul soup: Difference between revisions
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|title=Veal and burghul soup | {{#seo: | ||
|title=Veal and burghul soup, Armenian recipe | |||
|titlemode=replace | |titlemode=replace | ||
|keywords=Veal and burghul soup recipe Armenian recipes from The cook's Wiki | |keywords=Veal and burghul soup recipe Armenian recipes from The cook's Wiki | ||
|description=This recipe comes from Armenia | |description=This recipe comes from Armenia | ||
}} | }} | ||
<!-- /seo --> | <!-- /seo --> | ||
{{Template:CookTools}} | {{Template:CookTools}} | ||
{{recipesummary | {{recipesummary | ||
|TotalCalories = 2261 | |||
|PortionCalories = 376 | |||
|DatePublished=17th January 2013 | |||
|Author=Chef | |||
|ImageComment = Bulgar wheat (''burghul'') | |||
|Servings = Serves 6 | |Servings = Serves 6 | ||
|Difficulty = 1 | |Difficulty = 1 | ||
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|PrepTime = 10 minutes | |PrepTime = 10 minutes | ||
|CookTime = 2 hours 25 minutes | |CookTime = 2 hours 25 minutes | ||
|Image = | |Image = [[Image:Bulgar wheat.jpg|300px|alt=Electus]] | ||
}} | }} | ||
This recipe comes from Armenia. | This recipe comes from Armenia. | ||
{{RecipeIngredients | {{RecipeIngredients | ||
| 750 g knuckle of [[Veal|veal]], with bone in, washed | | 750 g knuckle of [[Veal|veal]], with bone in, washed | ||
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| 120 g [[Burghul wheat|burghul wheat]] | | 120 g [[Burghul wheat|burghul wheat]] | ||
| 3 tablespoons [[Parsley|parsley]], finely chopped | | 3 tablespoons [[Parsley|parsley]], finely chopped | ||
}} | }} | ||
===Method=== | ===Method=== | ||
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===Variations=== | ===Variations=== | ||
If you find [[Veal|veal]] difficult to acquire, try using [[Lamb|lamb]]. | If you find [[Veal|veal]] difficult to acquire, try using [[Lamb|lamb]]. | ||
{{RecipeLine}} | |||
[[Category:Recipes|Veal and burghul soup]] | [[Category:Recipes|Veal and burghul soup]] | ||
[[Category:Armenian recipes|Veal and burghul soup]] | [[Category:Armenian recipes|Veal and burghul soup]] | ||
Revision as of 13:02, 2 January 2015
| 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: | 
|
| Recipe author: | Chef |
| First published: | 17th January 2013 |
This recipe comes from Armenia.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 750 g knuckle of veal, with bone in, washed
- 2 litres cold water
- 1 carrot, washed and left whole
- 1 onion, peeled and left whole
- 1 teaspoon ground cinnamon
- Salt and black pepper
- 120 g burghul wheat
- 3 tablespoons parsley, finely chopped
Method
- Put the veal in a pan with the cold water and bring to the boil.
- Skim, and add the carrot, the onion and the cinnamon.
- Season, reduce the heat and simmer gently, covered for 2 hours.
- Remove the vegetables and the bone, leaving the meat in the pan.
- Add the burghul wheat and simmer for a further 15 minutes until it is cooked.
- Add more water if the mixture becomes too thick.
- 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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