Recipe: Lamb and spelt soup step by step with pictures | Handy.Recipes

Lamb and spelt soup

Cooked lamb soup with spelt

Time to cook: 30 minutes

Total Servings: 1

Nutritional Value

First in my kitchen "settled" Spelt flour, then - whole grain, for porridge. By mistake (blindly!) I bought crushed grains and liked the cereal less. I'm looking for a use for it. Seems to be a good one. I buy whatever lamb I can - a loin, a shoulder, and a ham. The flesh is used for main courses like pilaf, kofta, etc. п. I make a broth with different dressings out of the rest.

Author of the recipe

Ingredients for lamb soup with spelt:

  • Broth (of lamb with onions, carrots, parsnips, pepper and salt) - 200 ml
  • Spelt (crushed, but whole is better) - 1 tablespoon
  • Onions - 40 g
  • Carrots - 15 g
  • vegetable oil (for frying) - 1 tablespoon
  • Cilantro (or parsley) - 1 tablespoon
  • Garlic (small) - 1 clove

How to cook lamb soup with spelt step by step with photos

Make a lamb broth with herbs and spices. Let cool, strain. I usually cook what's left of the pilaf - the bones and some meat. Pour the broth over the strained grains for about 15 minutes. In the meantime, chop the onion into small cubes and sauté in vegetable oil. Carrots are not necessary, but the soup looks nicer with them.

Cut the meat into small pieces and add to the vegetables in the pan. Cook over low heat for a few minutes.

Put into a pot with soaked spelt, bring to the boil and simmer over low heat until the groats are tender - about 15 minutes. Whole spelt - a little longer. The broth didn't seem spicy enough to me, so I added chipotle pepper.

Finely chop fresh coriander (or parsley) along with garlic and add to the cooked soup. Remove from heat and let stand for about 5 minutes.

Pour into soup bowls. The soup can be accompanied by scones or other wheat bread, but it is quite self-sufficient.

Nutritional Value:

Whole Dish:
260.6 Calories
18.6 g
14.5 g
14.7 g
81.4 Calories
5.8 g
4.5 g
4.6 g

Garlic, Spicy, Vegetable Oil, Onions, Sweet, Cilantro, Carrots, Medium, Broths and Soups, Hot Soups, Spelt

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