Hearty Lamb Soup
9,2 / 10
- 14 ounces lamb (from the leg)
- 2 potatoes (boiling)
- 1.333 cups Pumpkin (or squash)
- ½ small White cabbage
- 1 cup Bacon (diced)
- 1 carrot
- 1.333 cups Cauliflower
- 1 onion
- 2 cloves garlic
- 1 teaspoon freshly grated ginger (grated)
- 2 tablespoons olive oil
- 4 cups Lamb broth
- freshly ground Black pepper
- Chili powder
- 2 tablespoons Dill (chopped)
1 Cutting board, 1 Peeler, 1 Small knife, 1 Measuring cups, 1 breiter Pot mit Deckel, 1 Steamer basket, 1 flache Casserole dish, 1 Small pot, 1 Fine-mesh sieve, 1 Ladle, 1 Slotted spoon, 1 Tablespoon
Roughly dice the lamb. Peel the potatoes and cut into cubes. Wash and shred the cabbage. Peel and slice the carrot. Peel and dice the pumpkin or squash. Peel and finely chop the onion and garlic.
Heat the oil in a casserole dish and brown the meat on all sides over a medium heat. Add the bacon, onion and garlic and fry all together briefly. Stir in the broth and add all the other vegetables. Cover and simmer over a low heat for about 45 minutes.
Season with salt, pepper and chilli powder. Shortly before serving sprinkle fresh dill over the top.