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Curry soup

Cooking recipes / First course recipes / Soups / Lamb soup

Finely chop the onions, fry in fat until golden, add the curry and fry for 3 minutes. Cut the vegetables and fry along with the meat, cut into pieces. Add bay leaf, salt, pour water and cook until reduced in volume by 2 times. Remove the meat, wipe the soup through a sieve, season with lemon juice and sour cream. Serve with meat and crumbly rice.

lamb - 120 g, onions - 20 g, parsley greens to taste, carrots to taste, celery root to taste, fat - 8 g, lemon - 0.16 pcs., sour cream - 20 g, salt to taste, cloves - 1 pc., cinnamon - 0.2 g, coriander - 1 g, cardamom - 0.5 g