Veal and burghul soup
From Cookipedia
| Veal and burghul soup |
|---|
| Servings: | Serves 6 |
| Ready in: | 2 hours 35 minutes |
| Prep. time: | 10 minutes |
| Cook time: | 2 hours 25 minutes |
| Difficulty: | 
|
This recipe comes from Armenia.
Ingredients
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.