Armenian lamb soup with rice

Armenian lamb soup with rice

Ingredients

• Lamb brisket 500 g
• Rice 120 g
• Onion 1 head
• Plums 100 g
• Melted butter 40 g
• Parsley 1 bundle
• Salt taste
• Ground black pepper taste

Directions

1. Cut the lamb brisket into small pieces (about 25-40 grams each), add water and, periodically removing the foam, cook the lamb until tender.
2. Remove the meat, strain the broth.
3. Put the cooked meat in a saucepan, pour it with hot strained broth, add rice, washed yellow plum (albukhara), finely chopped and fried onions, pepper, salt and cook until rice is cooked.
4. Sprinkle with parsley when serving.