Lamb soup with onion rolls
4 servings
240 minutes
Lamb soup with onion rolls is a true embodiment of Uzbek cuisine, rich in aromas and traditions of Eastern peoples. Its roots go back centuries when nomads prepared hearty broths from lamb to restore their strength. This soup delights with its depth of flavor: juicy meat slow-cooked in fragrant broth reveals all its richness, while soft golden rolls with caramelized onions add an exquisite texture to the dish. It is not only nourishing but also warms the soul, especially on cool evenings. It is traditionally served with a generous portion of fresh herbs, adding lightness and freshness. This combination of ingredients makes the soup versatile: it can be enjoyed both daily and at festive tables, savoring the traditional atmosphere of the East.
1
Wash the lamb, fill it with cold water, and bring to a boil. Skim off the foam and cook for 3.5 hours. Add salt and pepper.
- Lamb: 500 g
- Salt: to taste
2
Dissolve the yeast in warm water, add flour, salt, and knead the dough. Leave it in a warm place for 3-4 hours.
- Dry yeast: 1 tablespoon
- Wheat flour: 100 g
- Salt: to taste
3
Roll out the dough thinly.
4
Chop the onion, sauté it, and spread it in a thin layer on the dough. Roll the dough into a log, cut into pieces, and fry in vegetable oil or melted fat. Then drop into the broth and cook for 10 minutes.
- Onion: 2 heads
- Fat: 30 g
5
Sprinkle the ready soup with chopped greens.
- Fresh herbs: 50 g
