Tomato soup with lamb
Description
The soup is easy and quick to prepare. Want me to tell you? The soup is ready to serve.
Instructions
- 1
Step 1
Wash the lamb thoroughly, cut into pieces, cover with water, and simmer over low heat. When the water boils, skim off the foam, add salt, and continue cooking until the meat is half done.
- 2
Step 2
Prepare the remaining ingredients: slice the onion into half-rings, grate the carrot, halve the olives, and slice the garlic. Cut the tomatoes into small pieces and the celery into small cubes.
- 3
Step 3
In a dry hot skillet, toast the cumin, then add a little vegetable oil and garlic.
- 4
Step 4
As soon as the garlic turns slightly golden, add the rice and heat for 2-3 minutes, stirring. Then pour in the wine, reduce the heat, and let it evaporate.
- 5
Step 5
Add the rice, a little salt, and some dried herbs to the lamb. In a frying pan, sauté the tomatoes and carrots in vegetable oil.
- 6
Step 6
Transfer the tomatoes and carrots to the lamb. Add 2-3 cups of tomato juice, celery, a little finely chopped parsley, more salt to taste, and herbs.
- 7
Step 7
Then sauté the onion in vegetable oil until translucent. Transfer it to a pot.
- 8
Step 8
After 10 minutes, add the remaining juice and don't forget to stir the soup frequently. After an hour, add the olives, parsley, and taste for salt. Cook for another 5 minutes, turn off the heat, and let it steep for 15 minutes.