Usuba
Lamb Soup with Tarragon
Armenian soup with tender lamb, potatoes and fragrant tarragon. Onions are sautéed in clarified butter for deep flavor, and herbs are added at the end of cooking. A simple and hearty meat broth soup.
- Total
- 45 min
- Standard serving
- 312 g
Ingredients
Total 7
Instructions
- 1
Step 1
Cut the washed lamb brisket into pieces of 30–40 g each. Place in a pot, cover with water and cook over medium heat, periodically skimming the foam from the surface.
- 2
Step 2
Strain the finished broth through a sieve or cheesecloth.
- 3
Step 3
Finely chop the onion and fry it in clarified butter until golden brown.
- 4
Step 4
Peel the potatoes and cut them into cubes. Chop the tarragon leaves.
- 5
Step 5
Add pieces of boiled lamb, potatoes, fried onions, tarragon, salt and ground black pepper to the strained broth. Cook the soup until the potatoes are completely tender.
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