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Tchorba Yakhxie (Soup and Boiled Mutton)
From Banquets of the nations, 1911
Serves 6
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
10Calories
1 gProtein
0 gCarbs
1 gFat
Full nutrition (27 nutrients)
Calories10 kcal
Protein0.7 g
Carbohydrates0 g
Fiber0 g
Total Fat0.8 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Cholesterol2.9 mg
Sodium2.5 mg
Potassium10 mg
Calcium0.6 mg
Iron0.1 mg
Magnesium0.9 mg
Phosphorus6.8 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate0.8 mcg
Water2.6 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 175. The excerpt below is the record exactly as published.
Tchorba Yakhxie. (Soup and Boiled Mutton.) Put a leg of mutton in a large pot with plenty of water, and skim very carefully. Lift the meat out after an hour and a half's very gentle boiling ; cover it up to keep warm ; take the lid off the pot, and suffer the liquor to evaporate by rapid boiling till what remains is strong and good, and the broth a proper consistence. Cut some carrots and turnips into small slices, and put these with a head of celery sliced, or a little parsley
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