Soups

Lamb ribs soup

Lamb ribs soup



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Ingredients for Making Lamb Rib Soup

  1. Lamb ribs 800 grams
  2. Chickpeas (chickpeas) 150 grams
  3. Carrot 100 grams
  4. Celery (stem) 100 grams
  5. Dried mint 2 teaspoons
  6. Bay leaf 2 leaves
  7. Ground black pepper to taste
  8. Garlic 1 clove
  9. Zira 0.5 teaspoon
  10. 1.5 teaspoon salt
  • Main Ingredients
  • World Cuisine

Inventory:

Bowl, Tablespoon, Teaspoon, Cutting board, Wooden spatula, Frying pan, Spicy meat knife, Saucepan, Grater, Kitchen stove

Making lamb ribs soup:

Step 1: Prepare the chickpeas.

To begin, pour the required amount of Turkish peas into a bowl and thoroughly rinse it under running cold running water. Rinse until water is perfectly clear. Then fill it with clean cold water so that the water covers the chickpeas completely. Leave it for about a few hours, and even better all night, so that the peas can swell.

Step 2: Prepare the ingredients.

Take chopped lamb ribs and wash well, then dry them. Meanwhile, heat the pan with vegetable oil over medium heat, throw the dried ribs into it and fry on all sides for about 5 minutes, periodically turning them over with a wooden spatula. Then rinse the carrots and peel them, cut into slices or strips, as you like. Next, wash the celery and cut it into small pieces across the stem. Grate zira on a fine grater. Peel a clove of garlic and pass it through a press.

Step 3: Cooking the Soup.

Put the fried lamb ribs in a saucepan and fill with water, put on a strong fire and bring to a boil. Then carefully remove the foam and reduce the heat. With a small boil, cook for about half an hour so that the ribs become soft. Then we put in the soup swollen chickpeas, along with the rest of the water in which he insisted. Bring to a boil again and continue cooking at low heat for about 40 minutes. Then add chopped vegetables and salt. Spices should be added almost at the very end, about 5 minutes before the end of cooking.

Step 4: Serve the lamb ribs soup.

So, when the vegetables are soft, add chopped parsley and other herbs to taste, and the bay leaf should be removed from the pan. Then the soup can be removed from the fire, cover it with a lid and let it brew for about 20 minutes. Then you can pour it into portioned plates and serve at the dinner or festive table! Good appetite!

Recipe Tips:

- - If you wish, you can replace the chickpeas with ordinary peas, lentils or any other cereal of your choice.

- - The thickness of the soup can be adjusted independently, for example, if you want a thick soup, then cook the chickpeas 1.5-2 times longer, or simply reduce the amount of water.

- - In addition, in such a soup you can add any other vegetables that you consider necessary.