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Lamb Soup with Mushrooms and Pickles

Maria Kostoff
Translated by
Maria Kostoff
Lamb Soup with Mushrooms and Pickles
10/03/2013
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Preparation
20 min.
Cooking
60 min.
Тotal
80 min.
Servings
3-4

Ingredients

  • lamb - 8.8 oz (250 g)
  • pickles - 2.8 oz (80 g)
  • mushrooms - 2.8 oz (80 g)
  • beetroot - 2.8 oz (80 g)
  • onions - 1 head
  • cream - 3 tbsp
  • butter - 2 2/3 tbsp (40 g)
  • savory
  • flour - 1 tbsp
  • salt
measures

How to cook

The lamb is boiled, deboned and cut. Stew finely chopped onion in some of the oil.

Peel the beets and finely grate them on a grater, then add to the onions.

The mushrooms are cut into strips and also placed in the stewing complete mixture.

Put the meat back into the hot broth, add ground pickles and steamed vegetable mixture.

Thicken the soup with flour mixed with the cream and seasoned with the remaining butter and savory.

Rating

4.3
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