Lamb soup with beans
Composition / ingredients
7
Servings:
Cooking method
Lamb, chopped into pieces, washed and put in a saucepan. We sort out the beans, rinse and put them in the same place and fill everything with cold water. We put it on high heat first, and as it boils, we reduce it to a minimum and cook. Be sure to remove the foam. After a while, add finely chopped leek and parsley root. Fry the chopped onion, flour, adzhika in fat (until the fat is "transparent"). Garlic needs to be ground with salt. We fill our soup with fried onions and garlic about five minutes before it is ready. Add finely chopped greens. The soup needs to be acidified with a small piece of cherry plum pastille (lavash).
Calorie content of the products possible in the dish
- 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
- Beans - 328 kcal/100g
- White beans - 352 kcal/100g
- Fiery red beans - 23 kcal/100g
- Fresh frozen beans in a package (300 g.) - 102 kcal/100g
- Garlic - 143 kcal/100g
- Parsley greens - 45 kcal/100g
- Dill greens - 38 kcal/100g
- Leek - 33 kcal/100g
- Adjika - 59 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Coriander greens - 25 kcal/100g
- Corn flour - 368 kcal/100g
- Whole grain corn flour, unseeded - 355 kcal/100g
- Whole grain corn flour sifted - 362 kcal/100g
- Corn flour from grain with removed germs of vitamin E - 364 kcal/100g
- Corn flour from grain with removed germs nevitaminiz - 364 kcal/100g
- Parsley root - 49 kcal/100g
- Herb mixture - 259 kcal/100g
