Recipe pea soup with lamb
For this recipe, pea soup with lamb will need a three-liter saucepan as peas will give a strong foam, and will run to the plate in a shallow dish.
It is best to take a split peas as it fall apart much faster than solid.
Peas need to go through and rinse well under running water.
Then soaked peas for 30-40 minutes, if you have time, then a few hours.
Pulp lamb chop a la carte pieces - about 3x3 cm can take meat lamb chops..
In the frying pan to settle in the meat on all sides until the rosy hue.
After that, we shift the meat in a pan in which to boil, pour the cold water and put on medium heat.
To add flavor, the broth add the carrots and onions cut into large pieces - can be put entirely.
When the broth comes to a boil, carefully remove the foam and reduce the heat.
On medium heat, cook about 20 minutes, then add the prepared peas.
Once the peas boil, cook the soup over low heat for about 10 minutes.
Potatoes are my, clean from the skin and cut into convenient pieces - can be cut into slices or cubes, if desired.
Pea soup with mutton continue to simmer until fully cooked potatoes, meat and peas.
After that, the soup can be salt to taste, add black allspice and bay leaf.
Fresh parsley should be well washed in running water, cut off the stalks and chop as finely as possible.
Onions and carrots, you can get out of the soup and add the finely chopped parsley.
To soup acquired a bright flavor, you can fry the onion and carrot in vegetable oil.
To do this, you need to take an onion and carrots, cut them into small pieces and fry until golden brown.
After adding carrot and onion soup, boil for approximately 10 minutes.
Ready pea meat soup can be served with croutons of white bread or warm toast.
During the summer, in the soup, you can add green onions and celery. Bon Appetit!