Rice and vegetable lamb soup
Composition / ingredients
10
Servings:
Cooking method
Separating the lamb flesh from the bones, I cut it into small pieces. I peel and cut carrots and turnips into small cubes, and then chop the onion as small as possible. I'm warming up the melted lamb fat in a frying pan. In the absence, I replace it with margarine, the taste of food will not suffer too much from this. I pour meat, carrots, turnips and onions into the pan and reduce the heat. A few minutes before the roast is ready, I season it with tomato paste. I put the roast in a saucepan and pour it with hot broth, previously cooked on lamb bones. After boiling the brew, I pour rice and diced potatoes into it. I cook rice-vegetable soup from lamb until ready. I add a little sour milk and finely chopped parsley to each plate. Of course, dill will also do, and sour cream will successfully replace sour milk. But the use of sour milk is an exact adherence to the original recipe of Georgian cuisine, which best conveys the peculiarities of cooking in mountain villages. I got acquainted with this culinary recipe at a party with a friend who is fond of oriental cooking and collects culinary recipes for food that is not included in our daily or festive diet like kebabs. Rice and vegetable soup from mutton can be fed to a person who is hungry after a hard day's work, it is so satisfying that, as practice shows, almost everyone has enough plates. But the additive still needs to be provided.
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Lean mutton - 169 kcal/100g
- Fat mutton - 225 kcal/100g
- Lamb - brisket - 533 kcal/100g
- Mutton - ham - 232 kcal/100g
- Lamb chop on a bone - 380 kcal/100g
- Lamb shoulder - 284 kcal/100g
- Mutton - dorsal part - 459 kcal/100g
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Raw wild rice - 353 kcal/100g
- Brown raw rice - 360 kcal/100g
- Boiled brown rice - 119 kcal/100g
- White fortified raw rice - 363 kcal/100g
- Fortified boiled white rice - 109 kcal/100g
- White rice, steamed, with long grains raw - 369 kcal/100g
- Steamed white rice, boiled with long grains - 106 kcal/100g
- Instant dry rice - 374 kcal/100g
- Instant rice, ready to eat - 109 kcal/100g
- Fig - 344 kcal/100g
- Turnip - 30 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Pork fat - 871 kcal/100g
- Melted pork fat - 947 kcal/100g
- Pork rinds - 895 kcal/100g
- Lard - 797 kcal/100g
- Spy - 658 kcal/100g
- Parsley greens - 45 kcal/100g
- Tomato paste - 28 kcal/100g
- Onion - 41 kcal/100g
