Armenian lamb soup

soups 696 Last Update: Jul 29, 2021 Created: Jul 29, 2021 0 0 0
Armenian lamb soup
  • Serves: -
  • Prepare Time: -
  • Cooking Time: 1 hour
  • Calories: -
  • Difficulty: Easy
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Incredibly aromatic and colorful lamb soup is served only hot! It is cooked for at least 1 hour, languishing on moderate heat, so that all products absorb the aromas and tastes of each other!

Ingredients

Directions

  1. Prepare the indicated ingredients. Peel and rinse vegetables in water. If using frozen peppers, thaw them. Tomatoes can be substituted for tomato paste or tomato juice. Rinse the meat and cut off the films that mutton is so rich in. Cut into portions and place in a saucepan or cauldron. Add bay leaves.
  2. Pour in water and boil the meat for about 40 minutes on moderate heat, removing the resulting foam. After the indicated time, add whole peeled potatoes to the container and boil for another 20 minutes.
  3. Chop the onion and carrots into large pieces, add to the container and boil for another 5 minutes. Add salt and ground black pepper.
  4. Pour in the tomato juice and add the bell pepper slices. Boil for about 5 minutes. Peel and press the garlic clove into a container. Rinse and chop the parsley and add to the soup. You can substitute fresh cilantro for parsley.
  5. Taste the dish, adjust if necessary and cook for another 5 minutes. Turn off heating. Pour the mouth-watering lamb soup into deep bowls or bowls and serve.

Armenian lamb soup



  • Serves: -
  • Prepare Time: -
  • Cooking Time: 1 hour
  • Calories: -
  • Difficulty: Easy

Incredibly aromatic and colorful lamb soup is served only hot! It is cooked for at least 1 hour, languishing on moderate heat, so that all products absorb the aromas and tastes of each other!

Ingredients

Directions

  1. Prepare the indicated ingredients. Peel and rinse vegetables in water. If using frozen peppers, thaw them. Tomatoes can be substituted for tomato paste or tomato juice. Rinse the meat and cut off the films that mutton is so rich in. Cut into portions and place in a saucepan or cauldron. Add bay leaves.
  2. Pour in water and boil the meat for about 40 minutes on moderate heat, removing the resulting foam. After the indicated time, add whole peeled potatoes to the container and boil for another 20 minutes.
  3. Chop the onion and carrots into large pieces, add to the container and boil for another 5 minutes. Add salt and ground black pepper.
  4. Pour in the tomato juice and add the bell pepper slices. Boil for about 5 minutes. Peel and press the garlic clove into a container. Rinse and chop the parsley and add to the soup. You can substitute fresh cilantro for parsley.
  5. Taste the dish, adjust if necessary and cook for another 5 minutes. Turn off heating. Pour the mouth-watering lamb soup into deep bowls or bowls and serve.

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