Vegetable dishes are delicious and healthy. It's hard to argue with that. But if you only eat vegetables, you can stretch your legs. Our body requires hot and satisfying food that is rich in protein. The original lamb and baked pepper soup will help us out.
It is necessary
- 1 kg of lamb brisket on the bone
- 5 large bell peppers,
- 1 or 2 cans (to taste) canned white beans (drained)
- half a head of garlic,
- 2 medium onions
- olive oil.
Instructions
Step 1
Cut the meat into large enough pieces together with the bones.
In a saucepan with a thick bottom, heat a small amount of oil and fry the pieces of meat until an appetizing, golden crust.
As soon as the meat is fried, add 2.5-3 liters of warm water to the pan.
Remove the resulting foam, salt a little, put an onion in the broth, which can be cut in half and cook for two hours until the meat is soft.
Step 2
At the same time, we are preparing peppers for soup.
Remove seeds from peppers and rinse. Cut longitudinally and bake in the oven (220 degrees) until dark brown marks. Transfer the peppers to a bowl and cool. Peel the cooled peppers.
Chop the garlic. Cut the peeled onion into medium cubes. Fry the onion and garlic for a few minutes.
Grind fried onions, baked peppers and boiled onion in a blender. Add a ladle of broth to the resulting mass and mix well.
Step 3
Remove the bones from the finished mutton. Cut the meat into cubes.
Add pepper mass, meat, beans to the broth, salt a little and season with pepper to taste. After boiling, cook for a few minutes and remove from heat. Serve soup with fresh herbs and sour cream (optional).
