Lamb soup
Description
A hearty and aromatic soup. Cultural and religious traditions of Central Asia and the East have made lamb the most beloved and widespread type of meat in a number of countries. First courses made with lamb broth have a distinctive flavor and aroma—some people may not immediately appreciate it, but believe me, that's only because we don't know how to cook lamb the way Uzbeks, Caucasians, Turks, and others do. They know that not every cut—or indeed, every lamb—is suitable for such broth. The best parts for soup are the ribs, shoulder, or brisket of a young lamb. This meat hardly has the specific "lamb" odor, and skillfully chosen spices along with a generous amount of fresh herbs will give it an incredibly rich flavor and aroma. Ladle into bowls and serve.
Instructions
- 1
Step 1
Prepare the broth: thoroughly wash the meat, cut it into pieces (if necessary), pour 3 liters of water over it, and bring to a boil. Carefully skim off the foam, add a peeled whole onion, bay leaf, and pepper to the pot, and add salt. Simmer over low heat, covered, until the meat is cooked.
- 2
Step 2
Meanwhile, peel and slice the carrots.
- 3
Step 3
And sweet pepper.
- 4
Step 4
Blanch the tomato with boiling water, then peel off the skin. Chop the flesh.
- 5
Step 5
Open the cans of beans. Pour the contents into a colander.
- 6
Step 6
Wash the herbs, dry and chop finely.
- 7
Step 7
Remove the meat from the pot and strain the broth (this step is optional—if the broth is clear enough, you can skip straining). Remove the bay leaf and onion. Add carrots to the pot and cook for about 10 minutes.
- 8
Step 8
Add sweet pepper, tomato, and beans. Simmer for another 5 minutes, then stir in the chopped boiled meat. Turn off the heat. Let the soup rest, covered, for 15–20 minutes, then ladle into bowls, sprinkle with chopped herbs, and serve.