Lamb solyanka soup
Description
A hearty first course. Preparing sour soup with lamb is quite simple; just follow the recommendations precisely, and you will surely succeed. The soup is extraordinarily tasty, rich, and aromatic. I highly recommend giving it a try. Ladle into bowls and serve.
Instructions
- 1
Step 1
Prepare all the ingredients. Rinse the barley well in advance and soak it in water for several hours. I usually leave it overnight.
- 2
Step 2
Place the piece of lamb in a saucepan and cover with water. Add bay leaf, peppercorns, one onion cut in half, and one carrot cut into 4-6 pieces. Bring to a boil over heat, then remove the foam that forms and simmer over low heat until the meat is completely tender (about 1.5–2 hours).
- 3
Step 3
Meanwhile, rinse the grain, cover with water, and cook over low heat until fully done. This will not only help reduce the soup cooking time, but also keep the broth clear rather than cloudy, which can happen if barley is cooked together with meat.
- 4
Step 4
Meanwhile, cut the potatoes into cubes.
- 5
Step 5
Heat oil in a frying pan, add grated carrots and diced onion.
- 6
Step 6
Sauté the vegetables until soft, then add the coarsely grated cucumbers.
- 7
Step 7
Fry everything together for 2-3 minutes and pour in the brine. Simmer briefly, then remove from heat.
- 8
Step 8
Strain the finished broth and pour it back into the saucepan.
- 9
Step 9
Rinse the cooked cereal.
- 10
Step 10
Place the broth on the stove and bring to a boil. Add barley and potatoes. Cook together until the potatoes are fully done. Then add the sautéed vegetables and salt to taste. Boil for 5 minutes, then remove from heat. The lamb solyanka soup is ready. The meat can be served separately on a plate, or shredded into pieces and added to the pot together with the sautéed vegetables.
- 11
Step 11
Serve the soup with sour cream, sprinkled with fresh herbs.