Pea soup with lamb
Do not confuse classic pea soup with soup with peas. An important ingredient in such a dish is smoked meats. Pea soup with lamb is a great alternative if you are tired of everything else. The peculiarity of the dish is that the soup does not have the specific taste of lamb that many people are put off by.
Information
Ingredients
- Lamb300 g
- Potatoes2 piece
- Onion1 piece
- Carrots1 piece
- Peas150 g
- Pork ribs200 g
- Greenson taste
- Spiceson taste
Directions
To make pea soup with lamb for 3 liters, you will need lamb, peas, smoked pork ribs, potatoes, onions, carrots, bay leaf, salt, and pepper.
Before starting cooking, wash the peas and soak them in water for 30 minutes.
Slice the onion and carrots. Leave a few large pieces for the broth, and finely chop the rest for frying.
Prepare the frying mixture. First, fry the onion in vegetable oil until golden brown. Then add the carrots and fry for another 5 minutes.
Start preparing the broth. Place lamb shoulder, onion, and carrots (large pieces) in a pot with water and bring to a boil. Remove any foam that appears with a skimmer.
Slice the potatoes for the soup.
To prepare a rich broth, the meat should be simmered for at least 40 minutes over low heat. After that, add fried onions and carrots to the broth, as well as chopped potatoes. Let it simmer over low heat for another 30 minutes.
The next step is to add peas, smoked ribs, and herbs (a mixture of parsley and cilantro) to the soup.
Simmer the soup for another 10 minutes. Let it stand with the lid closed for 30 minutes. Enjoy your meal!
