Lamb and cabbage soup
Description
Perfect for lunch. Here's how to prepare lamb borscht with cabbage: 1. Peel and wash the carrot, then finely chop or grate it. 2. Shred the cabbage. Pre-remove a couple of outer leaves. 3. Peel the onion and garlic, then finely chop them. 4. Rinse the lamb, pat dry with a paper towel, remove any membranes, cut into small pieces, and sauté in the pot where you'll cook the soup, together with the onion and garlic, until golden brown. Then pour boiling water over the sautéed lamb. You'll need a little over 1.5 liters of water. 5. Peel, wash, and dice the potatoes, then add them to the meat in the boiling water. Add the chopped carrot. Cook for about 30 minutes. 6. Then add the cabbage, salt, pepper, and bay leaf, and continue cooking for another 35–40 minutes over low heat. Let the finished soup steep for about 20 minutes, then serve. Ladle into bowls and serve.