Lamb soup with rice
2 servings
45 minutes
The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).
CaloriesProteinsFatsCarbohydrates
237.2
kcal11g
grams15.3g
grams14.3g
grams1
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