Mutton soup - delicious soup with lamb ribs, sweet peppers, tomatoes, potatoes and, of course, with cabbage, because what soup without it! Time to prepare this dish takes quite a lot, but this does not mean that you have to tread the kitchen all day. Prepare vegetables and meat - wash, chop, spread on bowls. Then sauté the vegetables, add the lamb. When the soup starts to boil, you can do your own business for about 1.5 hours, then add potatoes and cabbage and bring to readiness for another half hour. Cook the lamb soup in a large saucepan with a thick bottom and a tight lid.
- Cooking time: 2-2.5 hours
- Servings: 6
Ingredients for lamb soup
- 1 kg of lamb ribs;
- 2 onions;
- 2 carrots;
- 1 Bulgarian pepper;
- 3 tomatoes;
- 5 potatoes;
- 1 \ 4 head of cabbage;
- 4 cloves of garlic;
- 1 pod of chili;
- 1 bunch of cilantro;
- green onions, vegetable oil, pepper, salt.
Method of cooking tasty mutton soup
The rib plate is cut with a sharp knife into separate ribs.
We clean two medium onions from the husks, cut them finely.
Wash carrots thoroughly, clean with a vegetable scraper, cut into thin strips.
A pod of fleshy Bulgarian pepper we clear of seeds, we cut pulp in small cubes.
A quarter of a small head of fresh cabbage with shred strips of medium size.
Clean the potatoes from the skin, cut into large pieces, put in a bowl, pour cold water so that the potatoes do not darken in the air.
Cut the tomatoes in half, cut the stalks, cut the flesh into cubes. Chop garlic slices with a knife, chop. Chilli pod cleared of seeds, cut into rings.
In a soup pot with a wide, thick bottom, pour 2-3 tablespoons of vegetable oil. In the heated oil pour finely chopped onions, after about 5 minutes add the carrots. Fry vegetables on moderate heat for 10 minutes. Then put the Bulgarian pepper, add the garlic and chili, chopped tomatoes. Stew vegetables a few minutes, put the ribs. Over high heat quickly fry meat with vegetables.
Then pour boiling water into the saucepan, close the lid, cook for 1.5 hours on a quiet fire so that the lamb is tender and the meat leaves the bones easily, you need to cook the meat for about 2 hours in total.
After 1.5 hours, throw potatoes into the pan, pour the salt to your liking.
Behind the potatoes put chopped cabbage, pepper, close the lid tightly, cook on quiet fire for another 30 minutes after boiling.
Add sliced cilantro to ready mutton soup, if cilantro is not to your taste, parsley or green onion will do.
Be sure to season the soup with sour cream, sprinkle with fresh greens and serve hot with fresh wheat tortillas or soft pita bread - this is very tasty! Enjoy your meal.
Mutton soup is quite fatty. You can put the pan with the cooled soup in the refrigerator for a couple of hours, and then remove the frozen fat from the surface, if you follow the figure and counting calories.
