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Potato soup with lamb
1 serving
Cook meat. When it is soft, salt, add chopped vegetables (carrots, turnips, onions, cabbage, fresh cucumbers, tomatoes) and continue cooking. Cut the potatoes into cubes, put in the strained broth, cook. Season the soup with a light yellow flour dressing; put the meat, cut also into cubes. Season with garlic, ground with salt, and pepper, sprinkle with chopped parsley greens. Instead of flour dressing, you can put sour cream in the soup.
Cook meat. When it is soft, salt, add chopped vegetables (carrots, turnips, onions, cabbage, fresh cucumbers, tomatoes) and continue cooking. Cut the potatoes into cubes, put in the strained broth, cook. Season the soup with a light yellow flour dressing; put the meat, cut also into cubes. Season with garlic, ground with salt, and pepper, sprinkle with chopped parsley greens. Instead of flour dressing, you can put sour cream in the soup.
potatoes - 600 g, lamb - 300 g, vegetables - 200 g, fat - 30 g, flour - 1 tbsp. spoon, garlic - 1-2 wedges, pepper to taste, greens to taste, salt to taste
