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 Lamb Soup with Apples Recipe
There is an interesting recipe for lamb soup with apples in Caucasian cuisine. Not fruit, namely meat soup, but with fruit. In Caucasian cuisine, this dish is also called "summer lamb soup". Usually summer soups are served cold, such as okroshka, but this soup is served only hot.
Course Children's Food Ideas, Dinner Dishes, First Course Dishes, Hot Dishes, Lunch Second Breakfast Dishes
Cuisine Uzbek Cuisine
Prep Time 10 minutes
Cook Time 90 minutes
Servings
Ingredients
Course Children's Food Ideas, Dinner Dishes, First Course Dishes, Hot Dishes, Lunch Second Breakfast Dishes
Cuisine Uzbek Cuisine
Prep Time 10 minutes
Cook Time 90 minutes
Servings
Ingredients
Instructions
  1. Prepare the products. Unfortunately, we cannot buy fresh string beans, they are not in demand among the northerners, so they do not take them to us. I had to use frozen beans.
    Prepare the products. Unfortunately, we cannot buy fresh string beans, they are not in demand among the northerners, so they do not take them to us. I had to use frozen beans.
  2. Separate the pulp from the bone, rinse under water, remove the film and tendons. Cut the flesh into cubes, roughly like for pilaf.
    Separate the pulp from the bone, rinse under water, remove the film and tendons. Cut the flesh into cubes, roughly like for pilaf.
  3. Put the bones and pulp in a regular saucepan, pour water, add a pinch of black pepper, 3-4 peas of allspice, 2-3 cloves, add a little salt and put on high heat. Bring to a boil, reduce the heat and simmer until fully cooked, removing the foam and excess fat (1.5-2 hours). At the end of cooking, you can throw a couple of bay leaves into the broth, which will remove the unpleasant smell from the broth and give the dish an additional flavor. When the meat is ready, remove it from the broth, and strain the broth.
    Put the bones and pulp in a regular saucepan, pour water, add a pinch of black pepper, 3-4 peas of allspice, 2-3 cloves, add a little salt and put on high heat. Bring to a boil, reduce the heat and simmer until fully cooked, removing the foam and excess fat (1.5-2 hours). At the end of cooking, you can throw a couple of bay leaves into the broth, which will remove the unpleasant smell from the broth and give the dish an additional flavor. When the meat is ready, remove it from the broth, and strain the broth.
  4. While the broth is cooking, prepare other products. Peel onions, tomatoes, beans, bell peppers, capsicum and apples. Finely chop the onion and parsley. Cut tomatoes into rings. Cut the capsicum into 6-8 slices. Cut the green beans into slices.
    While the broth is cooking, prepare other products. Peel onions, tomatoes, beans, bell peppers, capsicum and apples. Finely chop the onion and parsley. Cut tomatoes into rings. Cut the capsicum into 6-8 slices. Cut the green beans into slices.
  5. Melt the butter in a saucepan, fry the finely chopped onion in it until soft.
    Melt the butter in a saucepan, fry the finely chopped onion in it until soft.
  6. Add the boiled pieces of meat and lightly fry.
    Add the boiled pieces of meat and lightly fry.
  7. Add the tomato slices and simmer for 10 minutes.
    Add the tomato slices and simmer for 10 minutes.
  8. Pour some broth from the pan. Pour the remaining broth over the meat with onions and tomatoes, cover the cauldron with a lid and cook for 5 minutes.
    Pour some broth from the pan. Pour the remaining broth over the meat with onions and tomatoes, cover the cauldron with a lid and cook for 5 minutes.
  9. Peel the apples from the skin and seed pods, cut. Cut into medium-sized slices (8-12 slices).
    Peel the apples from the skin and seed pods, cut. Cut into medium-sized slices (8-12 slices).
  10. Open the lid and add finely chopped green beans and chopped hot pepper to the soup.
    Open the lid and add finely chopped green beans and chopped hot pepper to the soup.
  11. Then add the apples.
    Then add the apples.
  12. Add salt and pepper to taste. If there is not enough liquid, add the broth. Cover with a lid and cook until all the products are ready.
    Add salt and pepper to taste. If there is not enough liquid, add the broth. Cover with a lid and cook until all the products are ready.
  13. Prepare the sauce: mix sour cream with garlic and herbs.
    Prepare the sauce: mix sour cream with garlic and herbs.
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