Chickpea Soup with Lamb
Soups • Uzbek
Description
Chickpea Soup with Lamb
Ingredients
- Chickpea 2 cups
- Pork chop with bone 0 lbs
- Onion 3 pieces
- White Cabbage 5 oz
- Orange Bell Peppers 2 pieces
- Salt to taste
- Ground Black Pepper to taste
- Garlic 1 head
- Salad Potatoes 5 pieces
- Tomatoes 3 pieces
- Turnips 5 pieces
- Vegetable Oil 3 tablespoons
- Cilantro ½ bunch
- Dill ½ bunch
Step-by-Step Guide
Step 1
Soak the chickpeas in 4 cups of cold water overnight. The next day, drain the chickpeas and rinse them with cold water. Peel the onion, carrots, and garlic. Slice one onion into half-rings and cut the remaining onions into quarters. Cut the carrots into slices about 0.5 cm thick.
Step 2
In a heavy-bottomed saucepan, heat the vegetable oil and sauté the sliced onion for 6 minutes. Add the meat and cook over high heat, stirring, until browned, about 15 minutes. Season with salt and pepper to taste.
Step 3
In a clean pot, bring 3 liters of water to a boil, add the quartered onion and whole garlic cloves. Boil for 15 minutes. Add the chickpeas and carrots. Boil for 10 minutes. Transfer the sautéed meat with onions into the soup, cover, and simmer on low heat for 1 hour.
Step 4
Wash the tomatoes and peppers. Cut the tomatoes into large wedges and slice the peppers into quarters, removing the seeds. Wash the cabbage leaves and add them whole to the soup along with the tomatoes and peppers. Bring the soup to a boil and cook for 30 minutes. If necessary, add salt and pepper.
Step 5
Rinse the cilantro and dill, and chop finely. Peel the potatoes, cut them into medium pieces, and add them to the soup, cooking for 20 minutes.
Step 6
Remove the cabbage leaves from the soup. 5 minutes before it is ready, add the chopped herbs to the soup. Remove from heat, cover, and let it steep for 15 minutes.
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