Ingredients for Making Lamb Soup with Vegetables
- Lamb on the bone (shoulder blade, neck or back) 500 grams
- Purified water 4 liters
- Potato 5 pieces
- Carrot 1 piece
- Onion 1 piece
- Sweet pepper 1 piece
- Garlic 3 prongs
- Hot red chili pepper (dried) 1 piece (length 2 centimeters)
- Salt to taste
- Greens (cilantro, parsley or dill) to taste (for serving)
- A mixture of dried spices for soup (red pepper, allspice, black pepper, cloves, marjoram, thyme, turmeric, sage, thyme, basil, ginger, laurel leaf) to taste
- Main Ingredients: Lamb, Potato, Onion, Carrot
- Serving 10 Servings
- World Cuisine
Kitchen knife - 2 pieces, cutting board - 2 pieces, paper kitchen towels, stove, deep pan with a lid (capacity 5 liters), slotted spoon, soup ladle, deep plate.
Making lamb soup with vegetables:
Step 1: select and prepare the lamb.
So, have you decided to make lamb soup? Then you should get the right meat! For this purpose, it is better to use the shoulder blade, cervical, as well as the back. During the selection, we carefully feel the piece you like with your fingers, it should be pink, elastic, elastic, with a white fat layer and a pleasant smell without mustiness, and also rot. Then we check with the seller the age of the slaughtered animal, the ideal option is a lamb from 8 weeks to 3 months old, but the one-year-old will also come off, although it will cook longer.
When the choice is made, bring the lamb home and rinse thoroughly. Then we put it on a cutting board, cut off excess fat, a film, as well as small bones, which very often remain on the meat after chopping the carcass, from a piece. After that, cut it into portioned pieces from 3 to 5 centimeters in size, but more can be, it all depends on your desire.
We shift them into a deep bowl, fill with ordinary running water and leave them in this form on 2 hours. Thanks to soaking, almost the whole of the anemone will go away and the remaining garbage in the form of wool will be washed more easily.
Step 2: cook the lamb broth.
After the right time, we rinse the pieces of meat again, put them in a deep pan, fill them with purified water and put everything on a high fire. After boiling, reduce it to a small level and, using a slotted spoon, remove the first gray foam - curled protein from the surface of the bubbling liquid.
Then we cook the broth under a covered lid 1.5-2 hours until lamb is fully cooked, with each 10-15 minutes carefully remove the noise so that the precipitate does not rise from the bottom of the pan, then the soup wakes up transparent.
Step 3: prepare the vegetables.
While the meat is being cooked using a clean knife, we remove the sweet pepper from the peduncle and gut it from the seeds, and peel the remaining vegetables. Then we wash these ingredients together with greens, dry them with paper kitchen towels, put them on a cutting board and continue preparation. We immediately cut the potatoes into large cubes or slices up to 3-3.5 centimeters in size, send them into a bowl with cold running water and leave them there until use so that they do not darken.
Cut carrots and onions into slices, cubes or straws 5-6 millimeters thick, sweet peppers in large slices from 1.5 to 4 centimeters long, chop the greens and garlic finely and put the slices into separate plates.
Step 4: Cook the lamb soup with vegetables.
After 1.5-2 hours we check the readiness of the meat, introduce the fork teeth into one of the pieces. If they enter smoothly, without pressure, put salt, coarsely chopped potatoes into the broth to taste and cook it 20 minutes, the slices should boil well. After that, add onions with carrots and cook everything with medium boiling. 10 minutes.
Then we send sweet salad pepper, whole chili, garlic, a mixture of dried spices for soup and, if necessary, a little more salt to the pan. Next we cook the first hot dish 5 minutes, remove the chili pepper from it, turn off the stove, cover the aromatic dish with a lid, so that a small gap remains, and let it brew for 20 minutes.
Then, with the help of a ladle, pour the soup in portions on plates, sprinkle with fresh finely chopped herbs and serve.
Step 5: serve lamb soup with vegetables.
Lamb soup with vegetables is served hot as the first main course for dinner. It is poured in portions on deep plates, seasoned with fresh dill, parsley or cilantro each and served with fresh homemade bread of any kind or pita bread. If desired, this dish can be supplemented with salad, as well as sliced from fresh, pickled or pickled vegetables. Enjoy a delicious and simple meal!
Enjoy your meal!
- very often a set of spices is supplemented with fresh peas, zucchini and white cabbage;
- a mixture of dried spices for soup can be purchased in supermarkets, shops, markets or cook yourself;
- A great substitute for fresh garlic - the dried granules of this vegetable.