Lamb soup in a multicooker
Description
A hearty first course. Here is a classic recipe for lamb soup prepared in a multicooker. The only difference is that we’ll be cooking it not in a traditional cauldron, but in a modern multicooker. In any case, the result is excellent. For cooking, it's best to choose lamb shoulder or neck. Don't forget the fresh herbs—parsley and dill will not only decorate, but also add an extra pleasant aroma to your dish. Good luck! The soup is ready to serve.
Instructions
- 1
Step 1
Cut the meat into large pieces. Cut the pepper into cubes, the potatoes into quarters, and slice the carrots into thick rounds. Set the multicooker to the "Sauté" mode at 160 degrees, pour in the oil, and brown the lamb on both sides.
- 2
Step 2
When the juice from the meat has evaporated, add the carrots. Fry for a few more minutes.
- 3
Step 3
Now add the pepper, reduce the temperature to 140 degrees to prevent the vegetables from burning.
- 4
Step 4
Grate the tomatoes on a grater. Add the resulting mass to the meat and vegetables in the multicooker. Let it simmer for a couple of minutes.
- 5
Step 5
Turn off the multicooker. Add the sliced potatoes and peeled whole onions.
- 6
Step 6
Season the future soup with salt and pepper, add other spices to taste. Pour boiling boiled water over everything up to the 3.5-liter mark. Set the "Stewing" mode for 1.5 hours.
- 7
Step 7
Done!