Lamb soup with potatoes and rice
Composition / ingredients
10
Servings:
Step-by-step cooking
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For the lamb broth, you need to take a fat shoulder blade, chopped into pieces.
Pour water over the lamb, add a whole onion and put it on fire.
Remove the foam, turn down the heat and cook the broth over low heat for one and a half to two hours.
Half an hour before the end of cooking, season the broth with salt and add the bay leaf.
Strain the finished broth. Leave the meat to cool.
Carefully sort the chilled meat, remove the bones and cut into small pieces.
Cut the potatoes into small cubes, pour the broth and put on a small fire.
Sort the rice, rinse, add to the potatoes.
Fry finely chopped onion in vegetable oil until golden brown.
Add finely chopped chili peppers and tomatoes in their own juice to the onion. Tomatoes should be left whole.
Add tomato paste and simmer all together for 8-10 minutes. Turn off the fire.
Put the finely chopped garlic and all the seasoning in the overcook, except for the bay leaf. Stir and leave to infuse for 5-8 minutes to reveal the smells of seasonings.
Put the overcooked meat and finely chopped cilantro in a saucepan. Add bay leaf.
Mix the contents of the pan, check for salt, turn off the heat and keep the soup under a closed lid for 10-15 minutes.
Pour the finished soup into a cold saucepan and cool it so that the soup does not turn into porridge.
Pour water over the lamb, add a whole onion and put it on fire.
Remove the foam, turn down the heat and cook the broth over low heat for one and a half to two hours.
Half an hour before the end of cooking, season the broth with salt and add the bay leaf.
Strain the finished broth. Leave the meat to cool.
Carefully sort the chilled meat, remove the bones and cut into small pieces.
Cut the potatoes into small cubes, pour the broth and put on a small fire.
Sort the rice, rinse, add to the potatoes.
Fry finely chopped onion in vegetable oil until golden brown.
Add finely chopped chili peppers and tomatoes in their own juice to the onion. Tomatoes should be left whole.
Add tomato paste and simmer all together for 8-10 minutes. Turn off the fire.
Put the finely chopped garlic and all the seasoning in the overcook, except for the bay leaf. Stir and leave to infuse for 5-8 minutes to reveal the smells of seasonings.
Put the overcooked meat and finely chopped cilantro in a saucepan. Add bay leaf.
Mix the contents of the pan, check for salt, turn off the heat and keep the soup under a closed lid for 10-15 minutes.
Pour the finished soup into a cold saucepan and cool it so that the soup does not turn into porridge.
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
- Tomatoes - 23 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 - back - 459 kcal/100g
- Raw wild rice - 353 kcal/100g
- Brown raw rice - 360 kcal/100g
- Boiled brown rice - 119 kcal/100g
- White fortified raw rice - 363 kcal/100g
- Fortified boiled white rice - 109 kcal/100g
- White rice, steamed, with long grains raw - 369 kcal/100g
- Steamed white rice, boiled with long grains - 106 kcal/100g
- Instant dry rice - 374 kcal/100g
- Instant rice, ready to eat - 109 kcal/100g
- Fig - 344 kcal/100g
- Garlic - 143 kcal/100g
- Bay leaf - 313 kcal/100g
- Ground black pepper - 255 kcal/100g
- Dill greens - 38 kcal/100g
- Vegetable oil - 873 kcal/100g
- Tomato paste - 28 kcal/100g
- Black pepper peas - 255 kcal/100g
- Hops-suneli - 417 kcal/100g
- Salt - 0 kcal/100g
- Ground red pepper - 318 kcal/100g
- Coriander greens - 25 kcal/100g
- Chili pepper - 40 kcal/100g
