Lamb and potato soup
Description
The recipe won't take much time. Making a tasty lamb broth is not an easy task. Far from everyone among us are fans of this meat—many dislike its specific taste and aroma. However, lamb and broth made from it are very nutritious. And I'll tell you, that unpleasant smell is actually a sign of poor-quality meat. A good piece of lamb shoulder or breast from a young lamb smells delicate and sweet, and the broth made from such meat turns out rich and hearty, yet clear. So the biggest challenge in mastering this recipe is learning how to choose the right meat for the broth. Everything else—peeling and chopping vegetables, adding salt, stirring—is simple enough, even for an inexperienced cook. So here's how to do it:
Instructions
- 1
Step 1
Boil the broth: rinse the lamb, cut it if necessary, cover with cold water, and bring to a boil. Skim off the foam, add a whole peeled onion, bay leaf, and black peppercorns. Add salt. Simmer over low heat, covered, until the meat is tender.
- 2
Step 2
Peel and slice the carrots.
- 3
Step 3
Potatoes.
- 4
Step 4
And sweet pepper.
- 5
Step 5
Blanch the tomatoes with boiling water. Remove the skin and chop the flesh.
- 6
Step 6
Remove the meat, bay leaf, and onion from the prepared broth. Add potatoes and carrots to the pot and cook for 10 minutes.
- 7
Step 7
Add canned chickpeas, sweet and hot peppers, tomatoes, as well as deboned and chopped meat. Simmer for another 5–7 minutes, then turn off the heat and let the soup rest, covered, for about 15–20 minutes. Ladle into bowls, sprinkle with chopped herbs and garlic. The lamb and potato soup is ready!