Vegetable dishes are tasty and healthy. It's hard to argue with that. But if you eat only vegetables, then you can "stretch your legs." Our body requires a hot and satisfying meal, which is rich in protein. An original mutton and baked pepper soup will help us out.
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You will need
- 1 kg of lamb breast on the bone,
- 5 large bell peppers,
- 1 or 2 cans (to taste) of canned white beans (drain the liquid),
- half the head of garlic,
- 2 medium onions,
- olive oil.
Instruction manual
1
Cut the meat into large enough pieces along with the bones.
In a pan with a thick bottom, heat a small amount of oil and fry the pieces of meat to a delicious, golden crust.
Once the meat is fried, add 2.5-3 liters of warm water to the pan.
Remove the resulting foam, add a little salt, put the onion in the broth, which can be cut in half and cook for two hours until the meat is soft.
2
In parallel, we are preparing peppers for soup.
Remove the seeds from the peppers and rinse. Cut lengthwise and bake in the oven (220 degrees) to tan dark. We shift the peppers into a bowl and cool. Peeled cooled peppers.
Grind the garlic. Cut the peeled onion into medium cubes. Fry onion with garlic for several minutes.
Grind the fried onions, baked peppers and boiled onion in a blender. Add the soup ladle to the resulting mass and mix well.
3
From the finished mutton, remove the bones. Dice the meat.
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).