Lamb soup with rice, potatoes and cherry plum
3 servings
240 minutes
Lamb soup with rice, potatoes, and cherry plum is a fragrant dish of Azerbaijani cuisine that combines the rich flavor of lamb, the tenderness of rice and potatoes, and the slight tartness of cherry plum. Historically, this soup reflects the rich traditions of Eastern gastronomy where lamb is one of the main ingredients. Cherry plum adds freshness and harmony to the flavors. Slow simmering of the meat in broth makes it soft and juicy, while adding aromatic spices and fresh herbs completes the flavor profile. This soup not only warms but also nourishes; it is perfect for a family lunch or gathering. In every spoonful lies the comfort and richness of Eastern traditions.
1
Wash the lamb, fill it with cold water, and bring to a boil. Skim off the foam, add salt, and cook for 3 hours. Then remove the meat, cut it into small pieces, and return it to the soup. Strain the broth.
- Lamb: 500 g
- Salt: to taste
2
Rinse the rice and add it to the soup. Cook for 5 minutes.
- Rice: 50 g
3
Peel the potatoes, cut them into small cubes, and add them to the broth. Cook for 10 minutes.
- Potato: 300 g
4
Remove the pits from the plum and add it to the soup.
- Cherry plum (alycha): 150 g
5
Chop the onion and add it to the soup. Cook for 15 minutes.
- Onion: 2 heads
6
Sprinkle the ready soup with chopped greens.
- Fresh herbs: 1 bunch
