Armenian Easter Soup (Vozpiapur)
1 hour Recipe Yield:
6-8 servings Difficulty:
Medium recipe
Armenian Easter Soup (Vozpiapur) – an Armenian cuisine recipe, the soup is very hearty, thick, rich. This soup is often cooked on Zatik (Easter). In some regions of Armenia, rice and raisins are still added to Easter soup. When served, a decent slice of meat is laid out in each plate, poured with soup and sprinkled with herbs.
Recipe Ingredients
Cooking Recipe
To cook an Armenian cuisine recipe Easter soup, finely chop the onion and fry in a tablespoon of butter.
In a separate pan melt the remaining butter, add the flour and lightly fry.
Wash the beef, peel off the films, cut into large pieces, pour cold water in an amount of 2.5 liters and put on a strong fire. When the water boils and a head of foam rises in the broth, remove the foam, reduce the heat to medium and continue cooking until the beef is fully cooked. When the meat is cooked, remove it from the broth, strain the broth and put on medium heat.
In boiled broth, add peeled and chopped potatoes and boil until half cooked.
After add washed lentils. Salt the soup, add the fried onions and flour.
Wash the prunes well and cut them into strips.
Next, add crushed walnuts to the soup and pepper. Mix everything and cook until tender. When serving, put a piece of meat in a plate, pour Easter soup, sprinkle with finely chopped greens and serve.