LOCATION: Recipes >> Soups >> Lamb 01
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Lamb 01
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Aschy Sorpa
(Kasakh lamb or mutton soup)
300 g (11 oz) bones
200 g (7 oz) lamb
2 tablespoons fat for frying
2 l (2 qt) water
2 onions
1 white radish
2 tomatoes
2 cloves garlic
1 bay leaf
2 tablespoons wine vinegar
2 eggs
1/4 cup milk
1/2 tablespoon clarified butter
salt, pepper, parsley, chervil
Make some stock from the bone and strain it. Meanwhile, cut your
leftover lamb in strips, salt and pepper, if necessary, and fry in
some fat together with finely minced onions and julienned white
radish for about 8 minutes (or a bit less, depending on how cooked
the meat is - in this case remove it and let the vegetables cook
a bit longer). Then add back the meat (if you took it out) chopped
tomatoes, finely minced garlic, wine vinegar and a bit of stock,
and cook until ready. Meanwhile make a omelette and cut it in
strips. Put in the stock the cooked ingredients, including the
omelette and bring to the boil. Taste for seasoning. Serve
sprinkled with the herbs.
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