This first course is distinguished by the presence of a large amount of vegetables, mushrooms and aromatic cilantro. These ingredients add flavor to the soup and make it delicious.
It is necessary
- - 400 g of lamb pulp;
- - 100 g of champignons;
- - ½ eggplant and zucchini each;
- - 1 head of onion;
- - 3 tbsp. tablespoons of tomato paste;
- - 600 ml of meat broth;
- - 1 bell pepper;
- - 2 cloves of garlic;
- - vegetable oil;
- - a bunch of cilantro;
- - salt and black pepper to taste.
Instructions
Step 1
Coarsely chop vegetables and mushrooms and fry in a little vegetable oil. In a separate skillet, fry the lamb pieces until golden brown.
Step 2
Transfer the meat to a saucepan, add half of the broth, bring to a boil and simmer over low heat for 15 minutes. Then add the rest of the broth.
Step 3
Place the sautéed vegetables and tomato paste in a saucepan. Simmer for 10 minutes, season with salt and pepper. Finally, add chopped garlic and finely chopped cilantro.
Step 4
Cover the finished soup with a lid and let it sit for a few minutes. Then pour into bowls and serve with garlic croutons.
