Description
We used to vacation on Crete. Walking past one of the taverns in which, by the way almost all the tables occupied, saw in menu soup meat. Gone. Ordered. I always ate there!!! The soup is simple to implement, and it's a secret I figured out pretty quickly. The main thing - a lot of meat! While it is lamb!!! True, it still served toasted bread with olive oil and salt, but without this add-on turns out excellent dish. Now my husband calls him not only as a Greek soup, and rejoices like a child when I cook
Ingredients
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Lamb
1 kg
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Leeks
1 piece
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The Apium graveolens Dulce
3 piece
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Parsley
1 coup
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Salt
2 tsp
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Bay leaf
2 piece
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Black pepper
5 piece
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Roots
1 handful
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Carrots
1 piece
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Lemon
1 piece
Cooking
Take a kilogram of lamb. Best spatula on the bone, and it is desirable that the bone brain. Lamb sold already cut into small pieces a La carte, so feel free to cover them bottom of the 3-liter pots. Fill to the top with water and put on fire. After boiling, remove the foam, diminish the heat to low and add 2 teaspoons of salt
A few peppercorns - it doesn't matter, black or of mixed spices. I prefer a mixture, but it is, as they say, on taste-on color. Add the Bay leaves, a mixture of roots (dried), or simply finely chopped parsley, cover with a lid and set the timer for 2 hours
Somewhere after an hour, grate the carrot and add to the pot. It will give the soup a Golden color
Chop the vegetables: celery (enough finely - pieces somewhere 1x1 cm)
And the slices of leek. I used the white part.
An hour and a half after the beginning of cooking, put the vegetables in the pan.
After another 15-20 minutes, add to the same chopped herbs. I take parsley, but it is possible to taste and add the dill, I just did not have it on hand
Exactly 2 hours after boiling our delicious soup is ready! Poured into plates or cups, put each consumer a piece of meat with bone
Definitely squeezing in a bowl of lemon juice!!! It gives the soup an easy and by the way, goes well with fatty lamb. We are still squeezing in every plate of the garlic cloves. But it's not for everybody
Bon appetit!!!
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