Lamb Soup With Potatoes, Recipe With Photo

2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-05-24 11:19

Ingredients

Lamb - 1 kg;

Chickpeas - 0.5 glass;

Potatoes - 3 pcs;

Carrots - 1 pc;

Bulb onions - 1 pc;

Leeks - 50 grams;

Fresh tomatoes - 3 pcs;

Sweet pepper - 1 pc;

Bay leaf - 2 pcs;

Garlic - 2 cloves;

Hot dried pepper - 1 pc;

Uzbek spices - to taste;

Salt and pepper to taste.

• 126 kcal
• 3 hours 10 minutes
• 3 hours 10 minutes

Photo of the finished dish

Step by step recipe with photo

Lamb soups are very common in Central Asia. And quite often they are boiled with chickpeas, and many different fresh vegetables are also added. All these additives make the dish bright, rich and give it an extraordinary aroma. It is better to cook such a soup for a long time, but on a small flame so that it barely boils. Thanks to this, it will turn out more beautiful and tastier.

In the evening, you need to soak the chickpeas in water. Drain the water in the morning and rinse the peas.

Rinse the lamb, add cold water and cook. As it boils, carefully remove all the foam. Add soaked chickpeas to the broth and bring to a boil again, then reduce the heat and leave to simmer for 90 minutes.

Peel the potatoes, chop coarsely and place them in a saucepan. Boil for 20 minutes.

Cut the carrots into large circles, chop the onions into large feathers and send them to cook in a saucepan.

Cut the bell peppers into small pieces, cut the leeks into thin rings, chop the tomatoes into small slices. Put in a saucepan and cook for another 20 minutes.

Prepare bay leaves, whole garlic cloves, Uzbek spices, dried hot peppers. Send to the pot 15 minutes before the end of the soup. Do not forget to add salt to the soup.

Cover the soup with a lid and cook over low heat until tender.

When the soup is ready, turn off the heat and you can immediately pour into bowls.

Enjoy your meal!