Veal and burghul soup

This recipe comes from Armenia.

Veal and burghul soup

Bulgar wheat (burghul)
Servings:	Serves 6
Calories per serving:	376
Ready in:	2 hours 35 minutes
Prep. time:	10 minutes
Cook time:	2 hours 25 minutes
Difficulty:
Recipe author:	Chef
First published:	17th January 2013

Best recipe review Nicer with lamb 4/5 It's also kinder 🤐 Susie

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

1. Put the veal in a pan with the cold water and bring to the boil.
2. Skim, and add the carrot, the onion and the cinnamon.
3. Season, reduce the heat and simmer gently, covered for 2 hours.
4. Remove the vegetables and the bone, leaving the meat in the pan.
5. Add the burghul wheat and simmer for a further 15 minutes until it is cooked.
6. Add more water if the mixture becomes too thick.
7. Adjust seasoning, if necessary and serve, garnished with parsley.

Serving suggestions

Serve with lavash.

Variations

If you find veal difficult to acquire, try using lamb.

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