Soups and broth

Broth – 40 gr, rice – 30 gr, onion – 24 gr, fresh onion – 26 gr, carrot – 40 gr, spinach – 50 gr, sorrel – 50 gr, melted butter – 15 gr, coriander or mint – 10 gr, sour dried alycha – 50 gt, salt, pepper. Rice is cooked in the meat broth, and onion fried in the butter and carrot is added to on. Then washed an cut fresh onion and greenery is added.

Chicken meat – 155 gr, rice – 25 gr, melted butter – 20 gr, alycha -10 gr and plum – 20 gr, pea – 20 gr, onion – 20 gr, fennel – 10 gr, pepper, saffron and salt. Broth cooked from chicken is filtered from sieve. Rice is cooked in the broth, onion which has fried in the butter, is added on  and 15 minutes before readiness separately cooked pea, alycha, or plum dries are added on.

Fish- 200 gr, pea – 20 gr, rice – 15gr, alycha – 10 gr, potato – 150 gr, onion – 20 gr, saffron - 0.05 gr, pepper, salt. Meat of sturgeon or long-nosed fish is taken through meat-grinder together with onion. Rice, salt and pepper is added into force-meat. 1-2 kofta made for each from this minced fish meat, 2 pcs of dry alychas are put inside and then cooked. 

Pea - 15 grams, yoghurt - 200 grams, sour cream - 40 grams, egg - 1/3 grams pcs, flour - 8 grams,  rice - 20 gram,  fresh onions - 18 grams, spinach - 40 grams, coriander, fennel, kavar – 30 grams, mint- 15 gr are mixed and cooked.

Mutton – 163 gr, wheat flour – 35 gr, egg -1/4 pcs, melted butter – 10 gr, white bean – 20 gr, vinegar- 10 gr, onion – 20 gr, coriander – 20gr, dry mint – 1 gr, pepper, salt. 5-6 small kofta are made for each from mutton force-meat. Bean is separately cooked. Fermentless dough is made in 1 mm of thickness.

Yoghurt - 200gr, water - 100gram, fresh cucumbers - 100 gram, fresh onions - 40 grams,  coriander - 10 grams, fennel - 10 grams, reyhan - 5 grams, egg – 1 pcs, beef - 100 grams, salt, garlic. To cook ovdukh the boiled and cold water is mixed with yoghurt. The cucumber without skin and greenery is cut in small pieces and added.