Lamb soup with salma
4 servings
220 minutes
Lamb soup with salma is a traditional Tatar dish passed down through generations. Its thick, hearty broth with the aroma of fresh herbs and vegetables perfectly warms and nourishes. The base of the dish is lamb, which has a rich flavor complemented by the tenderness of homemade noodles – salma. This dough kneaded in meat broth gives the soup substance and a unique texture. Vegetables like carrots, potatoes, and onions add a light sweetness and softness to the taste. Traditionally, this soup is prepared for family gatherings and special occasions, creating an atmosphere of coziness and home warmth with its aroma and flavor. It is served hot, sprinkled with fresh herbs, making it even more appetizing and filling.
1
Wash the lamb, cover with water, and boil for 3 hours. Add salt and boil for another 30 minutes.
- Bone-in lamb: 600 g
- Salt: to taste
2
Prepare salma. For this, mix flour with eggs and, adding cooled broth, knead the dough. Cut the finished dough into small pieces and roll them into thin strands. Then tear the strands into small pieces.
- Wheat flour: 200 g
- Chicken egg: 8 pieces
- Meat broth: 200 g
3
Remove the meat, strain the broth, and put it back on the heat.
4
Clean and chop the vegetables – potatoes, carrots, onions. Add the vegetables to the soup and boil for 20 minutes. Then add the salma and cook until ready.
- Potato: 3 pieces
- Carrot: 1 piece
- Onion: 1 head
5
Sprinkle the soup with chopped greens.
- Fresh herbs: 1 bunch
