Armenian Soup
9:00:00 PM| Ingredients | Quantity |
| Beef | 450 gm |
| Rice | 115 gm |
| Refined flour | 1 tbsp |
| Butter | 1 tbsp |
| Onions | 115 gm |
| Eggs | 2 |
| Water | 1.5 lt |
| Bay leaf | 1 |
| Thyme | 1 spring |
| Salt and Pepper | to taste |
| Parsley | a little |
Methods to Prepare:
- Wash meat and cut in to fairly small peices
- Pur into a sauce pan with cold water and teaspoon of salt. Bring to a boil
- Cover and simmer for one hour, removing scum when it appears
- Strain soup and return peices of meat to it together with washed rice
- Add chopped onions fried lightly with butter, a spring of thyme, a bay leaf and salt and pepper to taste
- Cook gently for 30 minutes, ocassionally stirring rice
- Remove soup from stove. Add two egg yolks beaten in a little stock and mix well. The soup should be very thick
- Serve with peices of meat and chopped parsley
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