Lamb soup with rice
2 servings
45 minutes
The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).
Calories237.2kcal
Proteins11grams
Fats15.3grams
Carbohydrates14.3grams
1
Wash the lamb breast, cut it into small pieces, cover with water and boil until cooked, periodically skimming off the foam.
- Lamb: 125 g
2
Place boiled meat in a pot, pour in hot strained broth, add finely chopped and fried onion, rice, washed yellow plum (albukhara), salt, pepper and cook until the rice is ready.
- Lamb: 125 g
- Onion: 25 g
- Clarified butter (ghee): 10 g
- Rice: 30 g
- Yellow plums: 25 g
- Salt: to taste
- Ground black pepper: to taste
3
When serving, sprinkle the soup with parsley.
- Parsley: to taste
