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 Irish Lamb Soup with green Peas "Drunken Sailor" Recipe
The usual Irish lamb soup with green peas. But there is a way to make this soup even more Irish! All we need is half a glass of whiskey.
Course Dinner Dishes, First Course Dishes, Hot Dishes, Lunch Second Breakfast Dishes
Cuisine Irish Cuisine
Prep Time 5 minutes
Cook Time 90 minutes
Servings
Ingredients
Course Dinner Dishes, First Course Dishes, Hot Dishes, Lunch Second Breakfast Dishes
Cuisine Irish Cuisine
Prep Time 5 minutes
Cook Time 90 minutes
Servings
Ingredients
Instructions
  1. This photo shows the main ingredients of the dish.
    This photo shows the main ingredients of the dish.
  2. Cut the lamb into rather large pieces and put it in a frying pan with melted butter.
    Cut the lamb into rather large pieces and put it in a frying pan with melted butter.
  3. Fry over high heat until golden brown.
    Fry over high heat until golden brown.
  4. We transfer the meat to a deep cast-iron frying pan and pour in the broth, having previously diluted tomato paste in it.
    We transfer the meat to a deep cast-iron frying pan and pour in the broth, having previously diluted tomato paste in it.
  5. I added onion and bay leaf cut into quarters rings. Cook over medium heat under a lid for 10 minutes.
    I added onion and bay leaf cut into quarters rings. Cook over medium heat under a lid for 10 minutes.
  6. Meanwhile, cut the potatoes and carrots into small cubes or slices.
    Meanwhile, cut the potatoes and carrots into small cubes or slices.
  7. After these 10 minutes, put them in the soup. Add salt and pepper to taste and continue cooking for another 20 minutes.
    After these 10 minutes, put them in the soup. Add salt and pepper to taste and continue cooking for another 20 minutes.
  8. Pour half of the chopped greens and frozen green peas into the soup, bring to a boil and cook for another 10 minutes, then remove from the heat and remove the bay leaf.
    Pour half of the chopped greens and frozen green peas into the soup, bring to a boil and cook for another 10 minutes, then remove from the heat and remove the bay leaf.
  9. Add 20 g of butter, ground with flour, and 100 ml of whiskey to the finished soup.
    Add 20 g of butter, ground with flour, and 100 ml of whiskey to the finished soup.
  10. Pour the soup on plates, sprinkle with the remaining fresh herbs and serve hot.
    Pour the soup on plates, sprinkle with the remaining fresh herbs and serve hot.
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