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Print Recipe
Irish Lamb Soup with green Peas "Drunken Sailor" Recipe
The usual Irish lamb soup with green peas. But there's a way to make this soup even more Irish! All we're gonna need is half a glass of whiskey.
Prep Time 5 minutes
Cook Time 90 minutes
Servings
Ingredients
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. Lamb cut into fairly large pieces and spread on a pan with melted butter.
    Lamb cut into fairly large pieces and spread on a pan with melted butter.
  3. Fry on high heat until brown.
    Fry on high heat until brown.
  4. We shift the meat into a deep cast iron pan and pour the broth, pre-breeding tomato paste in it.
    We shift the meat into a deep cast iron pan and pour the broth, pre-breeding tomato paste in it.
  5. Added quarter-cut rings of onion and Bay leaf. Cook over medium heat under the lid for 10 minutes.
    Added quarter-cut rings of onion and Bay leaf. Cook over medium heat under the lid for 10 minutes.
  6. Meanwhile, cut potatoes and carrots in small cubes or slices.
    Meanwhile, cut potatoes and carrots in small cubes or slices.
  7. Later these 10 minutes, put them in the soup. Salt, pepper to taste and continue to cook for another 20 minutes.
    Later these 10 minutes, put them in the soup. Salt, pepper to taste and continue to cook for another 20 minutes.
  8. Pour half of the chopped herbs and frozen green peas into the soup, bring to a boil and cook for another 10 minutes, then remove from heat and remove the Bay leaf.
    Pour half of the chopped herbs and frozen green peas into the soup, bring to a boil and cook for another 10 minutes, then remove from heat and remove the Bay leaf.
  9. In the finished soup, add 20 g of butter, pounded with flour, and 100 ml of whiskey.
    In the finished soup, add 20 g of butter, pounded with flour, and 100 ml of whiskey.
  10. Pour the soup on plates, sprinkle the remaining fresh herbs and serve hot.
    Pour the soup on plates, sprinkle the remaining fresh herbs and serve hot.

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