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Tarkhoni soup. (flour grits soup)
1 serving
tarhonya is made from fresh, cool dough made from flour, water, eggs and salt. the kneaded dough should lie for 20-30 minutes (for it to become more elastic), and then in small well-kneaded pieces it is wiped through a metal sieve with 3-4 mm holes. dry the balls obtained from the dough in air. then put the chopped onions, parsley greens into the warmed fat, fry, add the tarhon and continue frying, sprinkling with paprika. all this is immersed in water or broth, salt and cook until tender.
tarhonya is made from fresh, cool dough made from flour, water, eggs and salt. the kneaded dough should lie for 20-30 minutes (for it to become more elastic), and then in small well-kneaded pieces it is wiped through a metal sieve with 3-4 mm holes. dry the balls obtained from the dough in air. then put the chopped onions, parsley greens into the warmed fat, fry, add the tarhon and continue frying, sprinkling with paprika. all this is immersed in water or broth, salt and cook until tender.
wheat flour - 24 pcs., eggs - 0.16 pcs., water - 5 g, salt - 4 g, fat - 9 g, onions - 12 g, paprika - 1 g
