Peas are widely used in Russian cuisine. The most common dish is pea soup, it is both cheap and tasty. Pea soup with lamb is very refined, fragrant and hearty, which is very suitable for any table.
Pick your recipe
You will need
- - 300 g of mutton
- - 200 g of dried barberry
- - 150 g peas
- - 200 g of potatoes
- - 1 onion
- - 1 carrot
- - 0.5 tsp saffron
- - 2 cloves of garlic
- - dried basil
- - Bay leaf
- - salt and pepper to taste
Instruction manual
1
Sort the peas, remove all the litter, then rinse 2-3 times and pour into a bowl. Pour peas in cold water for half an hour. Saffron pour a small amount of water, leave for 20 minutes.
2
Rinse the lamb for pea soup in cold running water, lay on a paper towel and pat dry. Put the meat on a cutting board and cut into pieces.
3
Take a saucepan, pour 1.5 liters of water into it, put on fire. Boil water, salt and pepper, put lamb in it. Cook the meat over medium heat almost until cooked. During cooking, do not forget to remove the foam so that no lumps and an unpleasant odor form.
4
Put bay leaf, pepper and salt in the broth if not enough. Pour peas into the boiling broth, cook for 20 minutes.
5
Peel the vegetables, rinse them and dry them on a paper towel. Diced onions, carrots and potatoes, cut into cubes and send to the pan.
6
Rinse the barberries, let the water drain, pour into the soup. Add saffron, basil. Peel the garlic, chop it and put in a dish.
7
When the soup boils, remove it from the heat, wrap it with a newspaper and several towels, leave for 20 minutes, insist. Pour the soup into plates and serve. Pea soup with lamb is ready.
note
Peas can not be soaked, but washed thoroughly several times, but then it will cook longer.
Useful advice
Garnish a delicious lamb soup before serving with dill or parsley.