Lamb Soup with Salma
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Description
Lamb Soup with Salma
Ingredients
- Rack of Lamb 20 oz
- Onion 1 head
- Carrot 1 piece
- Potato 3 pieces
- Wheat Flour 5 oz
- Salt to taste
- Ground Black Pepper to taste
- Chocolate eggs 8 pieces
- Chicken Broth 5 oz
- Herbs 1 bunch
Step-by-Step Guide
Step 1
Rinse the lamb, cover with water, and boil for 3 hours. Add salt and boil for another 30 minutes.
Step 2
Prepare the salma. For this, mix the flour with the eggs and, gradually adding cooled broth, knead the dough. Cut the finished dough into small pieces and roll them into thin ropes. Then tear the ropes into small pieces.
Step 3
Remove the meat, strain the broth, and return it to the heat.
Step 4
Peel and chop the vegetables – potato, carrot, onion. Add the vegetables to the soup and cook for 20 minutes. Then add the salma and cook until done.
Step 5
Sprinkle the soup with chopped herbs.
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