Lamb soup with tarragon

1 serving

45 minutes

The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).

Energy value per serving

• Calories: 453.2
• Proteins: 22.6g
• Fats: 30.7g
• Carbohydrates: 23.2g

Ingredients

• Mutton: 125 g
• Onion: 25 g
• Melted butter: 10 g
• Tarragon leaves: 50 g
• Potato: 100 g
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Cut the washed lamb brisket into pieces weighing 30-40 grams, place in a pot, cover with water, and boil while periodically removing the foam.

   Required ingredients:

   • Mutton: 125 g

2. Strain the broth.

3. In the strained broth, add pieces of boiled lamb, peeled and chopped potatoes, finely chopped and fried onion, chopped tarragon, salt, pepper and cook the soup until the potatoes are ready.

   Required ingredients:

   • Mutton: 125 g
   • Potato: 100 g
   • Onion: 25 g
   • Tarragon leaves: 50 g
   • Salt:  to taste
   • Ground black pepper:  to taste