Hearty lamb soup

This dish contains a rich broth with spicy vegetables. And it is velvety and especially tasty thanks to the addition of sour cream with yolks and onions fried with flour.

Ingredients

• Mutton 900 g
• Water 4 l
• Lavrushka 2 sheets
• Parsley root 1 piece
• Carrot 3 pieces
• Celery 2 stems
• Garlic 1 clove
• Tomatoes 2-3 pieces
• Onion 3 pieces
• Bell pepper 1 piece
• Vegetable oil 60 ml
• Flour 2 tbsp. spoons
• Salt taste
• Ground black pepper taste
• Ground paprika taste
• Large chicken yolks 2 pieces
• Sour cream 230 g

Directions

1. Fill medium pieces of lamb with water and add lavrushka. Bring to a boil over high heat and remove the foam. Reduce heat to low.
2. Cut the parsley root into large pieces, medium carrots and celery. Chop the garlic.
3. Peel the tomatoes and remove the seeds. Cut the pulp into medium pieces.
4. Add everything to the soup pot and cook for about an hour and a half, until the meat is tender enough.
5. Cut the onion and bell peppers into small pieces. Fry in a skillet with butter for 5-6 minutes. Sprinkle with flour, stir and cook for another minute or two.
6. Add a few tablespoons of broth from a saucepan to the onion and pepper and stir until a homogeneous mass is obtained.
7. Pour everything into a saucepan and cook together for another 10-15 minutes. Season the soup with salt and pepper, add paprika. Remove from heat.
8. Beat the yolks with sour cream and combine with a few tablespoons of broth. Pour the resulting mass into the soup and stir well.
9. Serve the soup immediately.