Lamb Soup with Tarragon
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
- Tarragon 0 oz
- Potato 5 oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Cut the washed lamb brisket into pieces weighing 30–40 grams, place them in a pot, cover with water, and boil, periodically removing the foam.
Step 2
Strain the broth.
Step 3
In the strained broth, add the pieces of boiled lamb, peeled and diced potato, finely chopped and sautéed onion, chopped tarragon, salt, and pepper, and cook the soup until the potato is ready.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!