Armenian Lamb Soup with Tarragon
6 servings
110 minutes
Lamb soup with tarragon Armenian style is a dish that conveys the spirit of Armenian cuisine: rich flavor, aroma of fresh herbs, and deep meat preparation traditions. Historically, lamb has held an important place in the Armenian diet, while tarragon adds a unique spice to dishes. The soup's taste is balanced: a clear, rich broth with tender pieces of meat, soft potatoes, and subtle notes of fresh tarragon. It warms you up, satisfies you while remaining light. This soup is served hot after removing the tarragon sprigs that have imparted their aromatic properties. An ideal choice for a family dinner, it combines simplicity of ingredients with depth of flavor, turning an ordinary meal into a gastronomic journey through Armenian traditions.
1
To make lamb broth: pour cold water into a pot, add lamb, bring to a boil, and skim off the foam. Cook the lamb broth for about 1.5 hours. After that, strain it through cheesecloth to maintain the broth's clarity;
- Water: 2 l
- Lamb on the bone: 1 kg
2
Remove the meat, cut it into small pieces and return it to the broth. Bring to a boil, then add diced potatoes to the soup. Add vegetables and spices: When the potatoes are cooked (a few minutes), add to the soup: fried onions (sliced into half rings) in vegetable oil, tarragon sprigs, pepper, and bay leaf.
- Potato: 8 pieces
- Onion: 1 piece
- Fresh tarragon: 1 bunch
- Allspice peas: 5 piece
- Bay leaf: 3 pieces
- Vegetable oil: to taste
3
Add salt. Cook for another 10 minutes. The potatoes in the soup should be slightly overcooked. Serve the clear lamb soup hot, after removing the tarragon sprigs (they have already given their aroma and are no longer needed).
- Bay leaf: 3 pieces