Soup
Description
Hearty and aromatic lamb soup. Serve the colorful and fragrant "Putuk" lamb soup only hot, as lamb is not tasty when cold! If desired, you can add a little ground dried garlic or fresh garlic while cooking to further enhance the flavor of the dish. Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
Prepare the listed ingredients. Choose slightly fatty lamb to make the soup rich and flavorful, for example, thighs or brisket.
- 2
Step 2
Soak the chickpeas in boiling water in advance for about 2–4 hours. Rinse the lamb in water, trim off the tendons and membranes from the meat, and cut into portion-sized pieces. Place in a saucepan and add the swollen chickpeas. Add bay leaves, pour in warm water, and put the pot on the stove. Remove the foam that forms, reduce the heat, and simmer for 1.5–2 hours.
- 3
Step 3
Peel the onion, rinse it, and chop into small cubes. Rinse the tomato, remove the stem, and chop into small cubes. Heat vegetable oil in a skillet, add both chopped ingredients, and sauté for about 3–5 minutes.
- 4
Step 4
When the lamb and chickpeas become tender, season the dish with salt and pepper, then turn off the heat.
- 5
Step 5
Peel the potatoes, rinse in water, and cut into medium cubes. Place the diced potatoes into the baking pots.
- 6
Step 6
Place the cooked meat and chickpeas into the pots.
- 7
Step 7
Add the tomato sauté and pour in the strained broth.
- 8
Step 8
Rinse the fresh herbs and chop them. Add paprika to each casserole dish and mix in the chopped herbs. Cover the dishes with lids and bake in the oven for 40 minutes at 200 degrees.
- 9
Step 9
Place the ready "Putuk" soup in a deep plate or serve it in a pot; this way, it will stay hot longer.