From lamb it turns out a very fragrant and hearty soup. Thanks to celery, the smell of lamb is softened, the soup is tastier. Ready soup is best served without additional dressings, as it itself turns out to be very greasy.
Pick your recipe
You will need
- - 300 g of mutton on the bone;
- - 2 potatoes;
- - 2 carrots;
- - a bunch of celery;
- - dried basil;
- - salt, peppercorns, bay leaf.
Instruction manual
1
Boil the lamb until cooked, it will take at least 1.5 hours. Be sure to strain the broth, pour it back into the pan.
2
Peel the carrots, cut into small cubes. It is better not to take a young carrot for this recipe - it will be practically not noticeable in the soup.
3
Peel the potatoes too, cut them into cubes or straws - as you are more used to cutting for soups. But it is better to cut thinner so that the potatoes are cooked faster.
4
Rinse celery, for this recipe you only need a leafy part, do not cut the thick stem.
5
Add potato with carrot, 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 for much longer.
6
Cook the mutton soup until the potatoes are soft, then salt, add bay leaf, peppercorns, cook for another 5 minutes, cover and turn off the heat. Under the lid, the soup should be infused for at least another 10 minutes.