The broth of lamb with spinach.

the flesh of the lamb – 200 g
Dried porcini mushrooms – 50 grams
carrots – 1 pc.
parsley – 1 pc.
onions – 2 heads
Garlic – 1 clove
Tomatoes – 2 pcs.
spinach – 200 g
Water – 1.2 L
vegetable oil – 1 tbsp. a spoon
bay leaves – 2 pcs.
Black pepper peas – 8 pcs.
ground black pepper

Cooking method:
Mushrooms, rinse, cover with cold water for 4 hours, then strain the water, bring to a boil. Place the mushrooms, again bring the water to a boil, remove the foam. Cook for 10 minutes. Prepared mushrooms in a colander fold, cut into strips. Broth strain.
Carrots and parsley root cut into straws. Onions and garlic finely chop.
Put vegetables into the boiling mushroom broth, add the bay leaf and peppercorns. Cook for 20 minutes on low heat. Broth strain.
Mutton is cut into pieces of 20-25 grams, pepper and fry until almost cooked in hot oil. Season with salt.
Scald the tomatoes and remove the skin from them. Peeled tomato dice.
Put the tomatoes in boiling broth, add shredded spinach, roasted lamb, mushrooms and cook for 5-7 minutes at a low boil. Season with salt.
When serving sprinkle the soup finely chopped greens.

Bon Appetit!

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