Armenian lamb soup with rice
4 servings
120 minutes
Lamb rice soup Armenian style is a fragrant and rich dish reflecting the traditions of Armenian cuisine. Its roots go back to ancient times when the combination of meat, grains, and fruits was not only tasty but also nutritious. The rich broth made from lamb brisket is complemented by the sweet note of yellow plum (alu-bukhara), adding a slight sourness and depth of flavor. Tender rice infused with meaty aroma pairs with soft pieces of lamb and golden fried onions. The dish is finished with spicy spices and fresh parsley that add freshness and contrast. This soup is perfect for cozy family lunches, warming and satisfying, while its harmony of flavors makes it memorable.
1
Cut the lamb brisket into small pieces (about 25-40 grams), cover with water, and boil the lamb until cooked, periodically skimming off the foam.
- Lamb breast: 500 g
2
Remove the meat and strain the broth.
3
Place the cooked meat in a pot, pour in hot strained broth, add rice, washed yellow plum, finely chopped and fried onion, pepper, salt, and cook until the rice is done.
- Lamb breast: 500 g
- Rice: 120 g
- Plums: 100 g
- Onion: 1 head
- Salt: to taste
- Ground black pepper: to taste
4
Sprinkle with parsley when serving.
- Parsley: 1 bunch
