Pickle Soup with Lamb
Soups • Russian
Description
Cook the meat until it is very tender, and also check the barley for doneness.
Ingredients
- Lamb Neck Fillet 10 oz
- Onion 3 pieces
- Pickles 3 pieces
- Carrot 2 pieces
- Potato 3 pieces
- Salt to taste
- Bay leaf to taste
- Green peppercorns to taste
- Pearl barley 5 oz
Step-by-Step Guide
Step 1
Before you start cooking the broth, soak the barley in hot water.
Step 2
Cook the broth with lamb rolls (I used 4 rolls), after 1.5 hours of boiling, you need to add salt, bay leaf, black peppercorns, half of the carrot, and onion (after the broth is cooked, don't forget to remove the carrot and onion), and if you, like me, did not soak the barley beforehand, add it to the broth.
Step 3
After 3 hours of boiling the broth, start sautéing the vegetables: slice the onion into half rings, grate the carrot, and you can remove the seeds and peel the pickles.
Step 4
After 3.5 hours of boiling the broth, add the potato and season with salt.
Step 5
When the potato is cooked, add the sautéed vegetables and check the soup for salt.
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