Lamb Soup (Sulu-Hingal)
Soups • Azerbaijani
Description
Lamb Soup (Sulu-Hingal)
Ingredients
- Lamb 25 oz
- Chickpea ½ cup
- Basil 1 bunch
- Salt to taste
- Dried Rosemary 2 tablespoons
- Wheat Flour 1 cup
- Water 2 tablespoons
- Chicken Egg 1 piece
- Onion 3 pieces
- Vinegar essence 0 fl oz
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Boil the meat of lamb or beef, preferably brisket or loin, in salted water, then separate the meat from the bones.
Step 2
Separately, boil the chickpeas that have been soaked in cold water and add them to the boiling meat broth.
Step 3
Sauté the onions.
Step 4
Mix flour, water, egg, and a pinch of salt to make a stiff dough. For this, pile the flour in a deep bowl, make a small crater at the top, break the egg into it, add salt, and gradually stir in boiling water. Knead the stiff dough thoroughly and roll it out into a flatbread 1 mm thick. Let the dough dry slightly and cut it into squares of 1.5x1.5 cm.
Step 5
Drop the dough squares into the boiling broth.
Step 6
A few minutes before serving, add the boiled meat cut into small pieces, sautéed onions, and finely chopped herbs to the broth.
Step 7
Before serving, sprinkle the dish with dried mint. Serve vinegar separately.
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