Peas are widely used in Russian cuisine. The most common dish is pea soup, which is both cheap and delicious. Pea soup with lamb is very refined, aromatic and satisfying, which is very good for any table.
It is necessary
- - 300 g lamb
- - 200 g dried barberry
- - 150 g peas
- - 200 g potatoes
- - 1 onion
- - 1 carrot
- - 0.5 tsp saffron
- - 2 cloves of garlic
- - dried basil
- - Bay leaf
- - salt and pepper to taste
Instructions
Step 1
Sort the peas, remove all the trash, then rinse 2-3 times and pour into a bowl. Fill the peas with cold water for half an hour. Pour saffron with a little water, leave for 20 minutes.
Step 2
Rinse the lamb pea soup in cold running water, place on a paper towel and pat dry. Place the meat on a cutting board and cut into pieces.
Step 3
Take a saucepan, pour 1.5 liters of water into it, put it on fire. Boil water, salt and pepper, put lamb in it. Cook the meat over medium heat until almost cooked. Do not forget to skim off the foam during cooking so that lumps and unpleasant odors do not form.
Step 4
Put bay leaf, pepper and salt in the broth, if not enough. Pour peas into boiling broth, cook for 20 minutes.
Step 5
Peel vegetables, rinse and pat dry on a paper towel. Cut the dried onions, carrots and potatoes into cubes and send to the saucepan.
Step 6
Rinse the barberry, let the water drain, add to the soup. Add saffron and basil there. Peel the garlic, chop it and place it in a serving dish.
Step 7
When the soup boils, remove it from the heat, wrap it up with newspaper and a few towels, leave for 20 minutes, infuse. Pour the soup into bowls and serve. Pea soup with lamb is ready.
