Armenian soup with leek and spelt
Cooking time:
40 minutes
Active time:
20 minutes
Complexity:
Easy
Sohapur is a very delicate and unusual soup, a Caucasian variety of onion soup. In this recipe, leeks are used almost entirely, along with the green part.
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5
Recipe "Armenian soup with leek and spelt "
Ingredients for 4-6 servings
leek
200 g
potatoes
1-3 pcs. (100 g)
solid hollow
100 g
half-white flour tzz
2 tbsp. spoons
ghee melted butter
10 g
salt, pepper
cilantro or tarhoun
for filing
Step 1/5
Rinse the leeks and cut into rings. The green coarser part can be baked in a dry frying pan to light podzalin - for a baked taste. Pour the onion with cold water (1.5 - 2 liters) and cook over medium heat.
Step 2/5
Fry the flour in oil until a pleasant nutty aroma, remove from the heat and pour a little water from the pan with onions, stir until smooth, then gradually add a little water, stirring, achieve the consistency of liquid sour cream.
Step 3/5
Pour the flour mixture into a saucepan, stir well.
Step 4/5
Peel the potatoes, cut into small cubes, rinse the half, add everything to the leek and cook until tender. Salt to taste.
Step 5/5
Serve sprinkled with cilantro or tarragon greens.
Ingredients for 4-6 servings
leek
200 g
potatoes
1-3 pcs. (100 g)
solid hollow
100 g
half-white flour tzz
2 tbsp. spoons
ghee melted butter
10 g
salt, pepper
cilantro or tarhoun
for filing
Nutritional value per 100 g
Calories
54 kcal
Proteins
2 g
Fats
1 g
Carbohydrates
9 g
Saturated fat
0 g
Dietary fiber
1 g
Added sugar
0 g
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