Soups are among the first courses and play an important role in the compilation of the menu. A person's diet without liquid hot leads to a decrease in appetite and poor digestion. Lamb soup is considered healthy for the body, because broths made from this meat are low in fat and are easily absorbed by the stomach. Lamb is included in the recipes for the preparation of traditional national dishes, among which a considerable place is given to various soups.
It is necessary
-
- ramekin;
- lamb - 110g;
- water - 800g;
- dry peas - 40g;
- fat tail fat - 40g;
- onion head;
- potatoes - 220g;
- tomato puree - 20g or fresh tomato;
- ground pepper;
- salt.
- lamb - 150g;
- water - 1000g;
- rice groats - 70g;
- onion;
- margarine or fat - 40g;
- tomato puree - 30g;
- tkemali sauce - 30g;
- a clove of garlic;
- hops-suneli;
- Bay leaf;
- sweet peppers;
- salt.
Instructions
Step 1
Piti soup is prepared in portioned pots from lamb breast and neck. Chop the meat into pieces and rinse without moving away from the bones. Prepare legumes like pea soup. Sort the peas, rinse thoroughly until the water runs clear. Soak the peas in cold water for a while. Put three or four pieces of lamb, soaked peas in one pot and cover with water. Place the pot, uncovered, on fire and bring to a boil. Remove the froth, close the lid and cook for another fifty to sixty minutes.
Step 2
While the lamb and peas are cooking, cut the onions and medium-sized tomato into wedges. Cut the potatoes and cherry plum into cubes. After the allotted time, add all the ingredients to the pot and dip the chopped fat tail fat, ground pepper, bay leaf, saffron infusion and salt there. Continue cooking until tender. Piti can be made without cherry plum and saffron. You can use tomato puree instead of tomatoes.
Step 3
Cook kharcho soup is the most common one. Prepare lamb brisket for the broth. Chop it into portions. Place the meat in cold water and cook over low heat, simmering until half cooked. At the same time, periodically remove the foam. Remove the lamb and strain the broth so that there are no small bones and limescale left in it.
Step 4
Peel and chop the onions. Remove the fat from the top layer of the broth and fry the onion on it. Separately from the onion in fat or table margarine, sauté tomato puree. Wash the capsicum, remove the entrails and chop finely. Peel the garlic and grind it with a wooden mortar. Sort and rinse the rice grits thoroughly. Soak the rice while the broth is cooking.
Step 5
Bring the strained broth to a boil and put the pieces of lamb, washed rice groats, sautéed onions in it and cook on. At the end of cooking, add tomato puree, chopped peppers, tkemali sauce, bay leaf, garlic, dried herbs, salt and cook the kharcho until tender. When serving, add pieces of lamb, sprinkle the kharcho soup with parsley or cilantro.
