Lamb Soup with Rice
Soups • Armenian
Description
Recipe taken from the book by John Smith 'Armenian Cuisine' (1960).
Ingredients
- Lamb 5 oz
- Onion 0 oz
- Clarified Butter 0 oz
- Rice 0 oz
- Dried Yellow Plums 0 oz
- Salt to taste
- Ground Black Pepper to taste
- Parsley to taste
Step-by-Step Guide
Step 1
Rinse the lamb breast and cut it into small pieces, cover with water and boil until cooked, periodically skimming off the foam.
Step 2
Place the cooked meat in a pot, pour in hot strained broth, add finely chopped and sautéed onion, rice, rinsed dried plums, salt, pepper, and cook until the rice is ready.
Step 3
When serving, sprinkle the soup with parsley.
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