Lamb broth with dumplings
Description
This simple lamb broth recipe is perfect for times when you don't have time to prepare a full borscht or even a proper cabbage soup. Making this lamb broth at home takes no more than half an hour or forty minutes, yet it looks just as good as classic soups! By the way, you can experiment with ready-made frozen dough—this will speed up cooking time significantly. The soup is ready to serve.
Instructions
- 1
Step 1
1. Peel and wash the onion, carrot, and celery, then place them in a pot together with the meat. Bring to a boil, skim off the foam, and add the potatoes in slices. Cook until the meat and potatoes are tender.
- 2
Step 2
2. Meanwhile, knead an elastic, firm dough from egg, milk, a small amount of salt, and flour; roll it out into a thin flatbread. Grind the cooked meat through a meat grinder with spices, then spread the resulting mince over the dough.
- 3
Step 3
3. Roll into rolls, go over with a rolling pin on top to seal better.
- 4
Step 4
4. Cut into pieces, add to the hot broth. Cook briefly, like dumplings or vareniki.
- 5
Step 5
5. I recommend serving it like this: place the sour cream on the bottom of the plate, then add the dumplings, and pour the broth over the top.