Tin's Lamb Soup

IvanIvanNovice3990
11/09/2014
"When you see a master cooking lamb soup, be sure to write down the recipe or come over with a huge soup bowl."
Preparation20 min.
Cooking60 min.
Тotal80 min.
Servings4-5
Cook
Be the first to cook this recipe
  • Views64
  • Views per month0
  • Views per week0
  • Rating4 out of 5

Ingredients

  • lamb - 14 oz (400 g)
  • green onions - 1 bunch
  • vermicelli - 1/2 cup
  • spearmint - 1 tsp
  • paprika - 1 tsp
  • oil - 3 tablespoons or 3 tablespoons butter
  • salt - to taste
  • for the thickening agent
  • eggs - 1
  • yoghurt - 3 tablespoons

Preparation

Wash the meat and pour 12 1/2 cups (3 liters) of cold water over it. Once it boils, add 1 tsp salt. Boil until the meat is ready. Fry the chopped boiled meat and the finely chopped onion in the oil.

Add the paprika, stir and pour on the broth from boiling of the meat. Boil for 40 minutes, add the vermicelli and spearmint and boil for another 10-15 minutes.

After about 30 minutes when the soup cools a bit, thicken it with the well beaten egg and yoghurt.

Rating

5 0
4 1
3 0
2 0
1 0
Give your rating:

Comments

Send

Be the first to comment