Lamb soup with vegetable

Submitted by enr on 26 Mar 2013
1 kg lamb bones
200 g Smyadovski beans
1 bunch green onions
1 onion
200 g tomatoes
100 g red pepper
200 g carrots
1 bunch fresh mint
70 ml sunflower oil
1 tbsp salt
Lamb bones are salting with salt and pour cold water so that the water well to cover bones. Cook them on low heat. Smyadovska beans boil it in advance in a separate pot and then soften it drain well water and add to the broth with meat. In a pan, heat the oil and fry the chopped green and mature onions and carrots. Fried vegetables add to the boiling broth. Remove bones from broth and let it cool, so you can keep them. Boneless meat and return it in the broth. Simmer about 30 minutes, then add finely chopped tomatoes and chopped mint leaves and continue to cook for about 15 minutes. Serve this soup hot, sprinkled with optional chopped parsley.
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26 Mar 2013