Composition / ingredients
Step-by-step cooking
Step 1:
Prepare the ingredients. Lamb is better to take on the bones. I have 300 g of pulp and 300 g of neck on the bone.
Step 2:
Put the meat, a whole onion in a saucepan, pour 2 liters of water. Bring to a boil and cook over medium heat, removing the foam, for about 30 minutes.
Step 3:
Cut potatoes into small cubes. Peel the bell pepper from the seeds and also cut into small pieces.
Step 4:
Strain the broth and return to the fire.
Step 5:
Remove the finished meat from the broth, cut into large pieces.
Step 6:
Add potatoes to boiling broth.
Step 7:
Heat the vegetable oil in a frying pan and fry the lamb on it for 2-3 minutes.
Step 8:
Add bell pepper, prunes and tomato paste to the pan. Add salt, pepper, and dried herbs. Fry everything together for 5 minutes.
Step 9:
Put the meat and vegetables in a pot with broth. Cook over medium heat for about 20 minutes. Let the finished soup brew under the lid for about 10 minutes and pour on plates.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Lean mutton - 169 kcal/100g
- Fat mutton - 225 kcal/100g
- Lamb - brisket - 533 kcal/100g
- Mutton - ham - 232 kcal/100g
- Lamb chop on a bone - 380 kcal/100g
- Lamb shoulder - 284 kcal/100g
- Mutton - dorsal part - 459 kcal/100g
- Sweet pepper - 27 kcal/100g
- Fresh basil - 27 kcal/100g
- Dried basil - 251 kcal/100g
- Ground black pepper - 255 kcal/100g
- Thyme - 101 kcal/100g
- Dried thyme - 276 kcal/100g
- Thyme - 276 kcal/100g
- Prunes - 227 kcal/100g
- Vegetable oil - 873 kcal/100g
- Tomato paste - 28 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
