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Soup with lamb, rice and fresh tomatoes
1 serving
Lamb is cut into pieces of 30-40 g, put in a saucepan, poured with cold water and boiled over low heat until half cooked. The rice is washed well, poured into the broth and boiled for 10 minutes. Then tomatoes, onions, red pepper, cut into wedges are placed. Before serving, beaten eggs are poured into the soup and mixed, parsley, dill, celery finely chopped greens are sprinkled.
Lamb is cut into pieces of 30-40 g, put in a saucepan, poured with cold water and boiled over low heat until half cooked. The rice is washed well, poured into the broth and boiled for 10 minutes. Then tomatoes, onions, red pepper, cut into wedges are placed. Before serving, beaten eggs are poured into the soup and mixed, parsley, dill, celery finely chopped greens are sprinkled.
parsley greens - 5 g, dill - 5 g, onions - 25 g, tomatoes - 30 g, salt to taste, rice - 20 g, pepper to taste, eggs - 0.5 pcs., lamb - 120 g, broth - 0.3 l, celery - 5 g
