Description
Soups with lentils is one of my favourite first courses in the Caucasian cuisine, Armenia this soup is cooked in the broth of beef with prunes. In Armenian cuisine lentil soup is called "soup Phys", in some sources, "Phys-soup". The recipe is from the book "the Dishes of Soviet cuisine".
Ingredients
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Lentils
0.5 cup
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Beef
500 g
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Water
2500 ml
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Potatoes
3 piece
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Onion
1 piece
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Carrots
1 piece
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Fat
60 g
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Walnuts
2 Tbsp
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Prunes
12 piece
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Lemon juice
2 Tbsp
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Peppers red hot chilli
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Salt
0.5 Tbsp
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Garlic
2 tooth
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Dill
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Sour cream
Cooking
Boil beef. The cooking time of the soup are without cooking the meat.
Take out the meat from the broth. Filter. Carrots peel, cut in half, put into the broth. Pour the broth over the lentils. I have a canadian green from "Mistral", it does not require pre-soaking. Bring the broth to a boil, cook for 5 minutes on low heat.
Potato peel, cut into cubes.
Put the potatoes in the broth, bring to a boil, cook for 10 minutes on low heat with the lid closed.
Small cubes cut the bacon and onion. Fry the onion until it will turn brown in lard.
Put in the soup zazharku of onions. Bring to a boil.
Prunes cut into thin strips, crushed dried walnuts, grind garlic. Boiled beef cut into cubes.
Put in the soup prunes, walnuts, garlic and beef. Add salt, lemon juice, hot pepper.
Stir, bring to a boil and cook for another 5 minutes until tender over medium heat.
When serving sprinkle the soup with dill. Optionally serve with sour cream. Bon appetit!
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