A very aromatic and satisfying soup is obtained from lamb. Thanks to the celery, the lamb smell is softened and the soup tastes better. It is better to serve the ready-made soup without additional dressings, since it itself turns out to be very fatty.
It is necessary
- - 300 g of lamb on the bone;
- - 2 potatoes;
- - 2 carrots;
- - a bunch of celery;
- - dried basil;
- - salt, peppercorns, bay leaves.
Instructions
Step 1
Boil the lamb until tender, it will take at least 1, 5 hours. Be sure to strain the broth, pour it back into the pot.
Step 2
Peel the carrots, cut into small cubes. It is better not to take young carrots for this recipe - they will be practically imperceptible in the soup.
Step 3
Peel the potatoes too, cut them into cubes or strips - as they are more accustomed to cutting for soups. But it is better to cut thinner so that the potatoes cook faster.
Step 4
Rinse the celery, this recipe only needs the leafy part, do not cut the thick stem.
Step 5
Add potatoes, carrots, chopped celery to the broth. Cut the finished meat into small pieces, send back to the pan. At this stage, you do not need to salt the soup, otherwise the potatoes will cook much longer.
Step 6
Boil the lamb soup until the potatoes are soft, then salt, add bay leaves, peppercorns, cook for another 5 minutes, cover and turn off the heat. Under the lid, the soup should be infused for at least 10 minutes.
