Serve the colorful and aromatic lamb soup "Putuk" only hot, as cold lamb is not tasty! If desired, you can add a little ground dried garlic or fresh garlic during cooking to further enhance the flavor of the cooked dish.
Purpose: For lunch
Main Ingredient: Meat / Vegetables / Lamb
Cuisine geography: Armenian / Caucasian
- Lamb - 400 Grams (ribs)
- Potatoes - 3 Pieces
- Chickpeas - 100 Grams
- Onion - 1 Piece
- Tomato - 1-2 Pieces
- Parsley - 1 Bunch
- Green onions - 3-4 Pieces (stem)
- Ground paprika - 0.5 Teaspoons
- Bay leaf - 2-3 pieces
- Water - 1.5 Liters
- Salt - 0.5 Teaspoons
- Vegetable oil - 1 teaspoon
- Ground black pepper - 2 Pinches
How to cook "Putuk Soup"
Prepare the indicated ingredients. Choose fatty lamb so that the soup turns out to be rich, for example, thighs or brisket.
Soak the chickpeas in boiling water in advance for about 2-4 hours. Rinse the lamb in water, cut the veins and films from the meat, cut into portions. Put in a saucepan and add the swollen chickpeas there. Add bay leaves, pour in warm water and place the container on the stove. Remove the resulting foam, reduce heat and cook everything for 1.5-2 hours.
Peel the onions, rinse and cut into small cubes. Rinse the tomato and cut the stalk, cut into small cubes. Heat vegetable oil in a skillet, place both slices in it and fry for about 3-5 minutes.
When the lamb and chickpeas are tender, salt and pepper the dish, turn off the heat.
Peel the potatoes, rinse in water and cut into medium cubes. Place the slices in pots.
Place the boiled meat and chickpeas in the pots.
Add tomato fry and pour in strained broth.
Rinse fresh herbs and chop. Pour ground paprika into each pot and add chopped greens. Cover the pots with lids and place in the oven for 40 minutes at 200 degrees.
Put the prepared Putuk soup in a deep plate or serve in a pot, so it stays hot longer.