Description
There are in the Caucasian cuisine is an interesting recipe for lamb soup with apples. Not a fruit, namely, meat soup, but with fruit. In the Caucasian cuisine, this dish is also called "summer soup with lamb". Usually summer soup is served cold, like okroshka, for example, but this soup is only served hot. For its preparation used is not a simple iron or aluminum pan, and a special kitchen crockery and accessories – it must be a cast iron container (a pot or the roaster). Unfortunately, the cauldron, and the roaster I live in the country, and the soup I really wanted to try. I waited so long, while able to buy good lamb, we have it rare. So dare I cook soup in a ceramic pot. I think that it turned out not worse.
Ingredients
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Water
2 l
-
Lamb
500 g
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Onion
3 piece
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Tomato
300 g
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Green beans
200 g
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Apple
2 piece
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Peppers red hot chilli
1 tsp
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Butter
2 Tbsp
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Parsley
1 coup
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Black pepper
-
Salt
Cooking
To prepare the products. Sorry, we can't buy fresh beans, she does not enjoy demand among northerners, so it is for us and not for carry. Very, very sorry. Had to use frozen.
Mutton flesh separated from the bones, rinse under water, remove the film and tendons. Cut the flesh into cubes, about as for pilaf.
Bones and flesh lay in a regular pot, cover with water, add a pinch of black pepper, 3-4 peas of fragrant pepper, 2-3 cloves, lightly salt and put on high heat. Bring to a boil, reduce heat and simmer until fully cooked, removing the foam and extra fat (1.5-2 hours). At the end of cooking, you can throw a couple of Bay leaves, which remove the unpleasant smell from the broth and add flavor to the dish. When the meat is ready, remove it from the broth, and the broth strain.
While cooking the broth to prepare other products. Onions, tomatoes, green beans, peppers and apples to clean. Onion and parsley finely shred. Tomatoes cut into rings. Peppers cut into 6-8 slices. Slice the green beans.
Melt the butter in a pot, put in it chopped onion until soft.
Add the boiled pieces of meat and fry it lightly.
Add slices of tomatoes, simmer 10 minutes.
A leak from the pan a little broth. With the remaining broth, pour meat with onions and tomatoes, cover the cauldron with a lid and boil for 5 minutes.
Apples peel and seed boxes. Cut into slices of medium size (8-12 slices).
Open the lid and add to the soup chopped green beans and sliced hot pepper.
Then add the apples.
Salt and pepper to taste. If not enough liquid, add broth. Cover and cook until cooked all products.
Ready soup remove from heat, sprinkle with finely chopped parsley, cover tightly with a lid and let stand 10 minutes to let the flavor of parsley has permeated all the food.
To prepare the brine: mix the sour cream with garlic and herbs.
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