Putuk Soup
5 servings
45 minutes
"I always knew about the benefits of chickpeas, and when I decided to share this recipe with you, I got to know the main character of my soup better. It turned out that chickpeas are not just useful - they are a vital product. For soups and other dishes, many people use dry chickpeas, pre-soaking them in water for 12 hours. If you plan to cook the soup in advance, then, of course, this method is possible. But dry chickpeas are harder to find than canned ones. Canned chickpeas are sold in any supermarket . And, by the way, they do not lose their beneficial properties. The difference will only be in the shade of taste, and even then, insignificant.
1
Wash the meat, cut it into medium-sized pieces, fill with cold water, and boil over medium heat until cooked.
- Boneless lamb (lean meat): 500 g
- Chickpeas: 400 g
2
In a separate deep pot, fry finely chopped onion and small pieces of peeled tomato in sunflower oil.
- Onion: 100 g
- Tomatoes: 200 g
- Vegetable oil: 50 ml
3
Add chopped potatoes. Fry the mixture for 2-3 minutes.
- Potato: 300 g
4
Add boiled meat and chickpeas to the vegetables, pour in strained broth, cover with a lid, and cook for about 20-30 minutes. During cooking, add hot cicak pepper. Three minutes before it's done, add butter and dried oregano, as well as salt and pepper to taste.
- Boneless lamb (lean meat): 500 g
- Chickpeas: 400 g
- Tsitsak (Armenian pickled peppers): 1 piece
- Butter: 50 g
- Dried basil: 50 g
- Cilantro (coriander leaves): 50 g