L
L
o
o
a
a
d
d
i
i
n
n
g
g
.
.
.
.
.
.
EasyCook
EasyCook
Paella dish
Cuban-style bolicheCuban cuisine
Paella dish
Kugelis Potato CasseroleLithuanian cuisine
Paella dish
Onion SoupFrench cuisine
Paella dish
Borscht with beansRussian cuisine
Paella dish
Chicken pateFrench cuisine
Paella dish
Eggplant ParmesanItalian cuisine
Paella dish
TapenadeFrench cuisine
Paella dish
Lancashire potBritish cuisine
Paella dish
Pho-boVietnamese cuisine
Paella dish
Chocolate Chip CookiesAmerican cuisine

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
CaloriesProteinsFatsCarbohydrates
453.2
kcal
22.6g
grams
30.7g
grams
23.2g
grams
Ingredients
1serving
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:
    1. Mutton125 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:
    1. Mutton125 g
    2. Potato100 g
    3. Onion25 g
    4. Tarragon leaves50 g
    5. Salt to taste
    6. Ground black pepper to taste

Similar recipes