Lamb soup with rice, potatoes and cherry plum

Lamb soup with rice, potatoes and cherry plum

Ingredients

• Potatoes 300 g
• Mutton 500 g
• Rice 50 g
• Onion 2 heads
• Greens 1 bundle
• Cherry plum 150 g
• Salt taste
• Ground black pepper taste

Directions

1. Rinse the lamb, add cold water and bring to a boil. Skim off the foam, season with salt and cook for 3 hours. Then take out the meat, cut into small pieces and return to the soup. Strain the broth.
2. Rinse rice and add to soup. Cook for 5 minutes.
3. Peel potatoes, cut into small cubes and dip in broth. Cook for 10 minutes.
4. Peel the cherry plum and add to the soup.
5. 5. Chop the onion and add to the soup. Cook for 15 minutes.
6. Sprinkle the prepared soup with chopped herbs.