Lamb and bulgur soup
Description
The recipe won't take much time. Here is a classic lamb and bulgur soup recipe. Below, the entire cooking process is described in great detail. This soup is atypical for several reasons. For example, in Tunisia it is believed that cooked bulgur should not be eaten immediately. Its ability to absorb water poses a risk to the stomach. Therefore, you should remove the pot from the heat and let it stand for thirty minutes before serving. The soup turns out thick, as the legumes absorb all the liquid. Good luck! Serve the soup hot.
Instructions
- 1
Step 1
Prepare all the necessary ingredients.
- 2
Step 2
Sear the lamb on all sides in vegetable oil until golden brown.
- 3
Step 3
In the same skillet, sauté the onion until translucent, then add paprika and tomato paste mixed with 2 tablespoons of water, stir well and simmer for 5 minutes.
- 4
Step 4
Place the fried meat and stewed onion into a large pot, then pour in water to cover the meat. Bring to a boil, add salt, and simmer over low heat for 2 hours. Then add chickpeas and simmer for another hour, after which remove the meat.
- 5
Step 5
Add about 1 liter of water to the broth. Add the bulgur and diced carrots. Cook for 20 minutes, stirring frequently.
- 6
Step 6
10 minutes before the end, add the green peas, and immediately after that, the diced sweet pepper.
- 7
Step 7
At the very end, add the spices and minced garlic.
- 8
Step 8
The soup is ready. Serve hot.