Description
The site has a lot of great recipes of soups with mutton. But they all require a fairly significant time to prepare. I usually have a supply of broth - fresh or frozen. This allows you to cook the soup for a few minutes. Vegetables - of course frozen. Pasta - small, which has a cooking time of 3-5 minutes.
Ingredients
-
Broth
200 мл
-
Corn
10 г
-
Pepper
30 г
-
Green peas
20 г
-
Pasta
1 ст. л.
Cooking
Chilled and strained broth from the lamb, pour the corn and peppers, do not thaw them. Bring to a boil over high heat. (here you can add a pinch of cumin)
Add the small pasta and cook while stirring for 3-4 minutes. The meat from the broth, cut into small pieces and put in soup. Mix well.
In the end add green peas, mix soup and after 1 minute remove from heat: polka dots not to cook, only warm up.
The soup is ready. In this soup I don't usually add spices (rarely Zira in the first stage): the broth itself is very flavorful, and the vegetables cooked so long, make it more aromatic. Set vegetables - very different from what is in the freezer. The soup will be every time with a new flavor. The paste also affects the taste of the soup. But here it was cooked quickly.
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