Description
Thick, full, fragrant, winter soup for the lovers of mutton, with which we are!
Ingredients
-
Lamb
500 g
-
Chickpeas
100 g
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Bulgur
150 g
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Potatoes
2 piece
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Carrots
2 piece
-
Onion
2 piece
-
The Apium graveolens Dulce
1 piece
-
Tomato
1 piece
-
Garlic
4 tooth
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Parsley
0.5 coup
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Cilantro
1 coup
-
Basil
0.5 coup
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Salt
-
Black pepper
-
Broth
3 l
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Chicken egg
1 piece
-
Bay leaf
3 piece
-
Zira
0.5 tsp
-
Barberry
1 tsp
Cooking
Cooking time I pointed out without cooking the broth, since I cooked the broth the day before from the seed, from which the cut meat. On the eve, at night, soaked chickpeas, and in the morning boiled until soft.
Scroll through the meat grinder, season with salt and pepper, add the egg and knead well with your hands. From minced meat to make meatballs the size of a walnut.
Broth or water bring to a boil, put the meatballs 1 onion whole, without cleaning it.
From the green to cut off the roots, tie them with a thread along with the celery and add to broth. Remove the foam and cook for 10 minutes on very low heat.
Onions and carrots cut into half rings, potato cubes. Add to the pot along with the Bay leaf.
Tomatoes grate on a coarse grater - not necessary to clean the skin will remain in your hands. Add to the soup.
Add washed bulgur, chickpeas, cumin, barberry. And cook another 15 minutes until cooked cereals.
When cereal is ready, pull out of the soup of the roots, the onion, add the chopped greens with garlic, bring to boil and turn the heat off. Let the soup to stand, covered 15-20 minutes.
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