Lamb soup
Ingredients:
500 – 600 gr Lamb
(neck)
100 gr Vermicelli
1 tablespoon Paprika
1 tablespoon Thyme
1 tablespoon Parsley
Salt depending on taste
Preparation
Boil the meat until it separates from the bones.
When it is ready take the meat out of the pot and put the vermicelli
in the broth.
While the vermicelli is simmering separate the meat from the
bones, cut it into small pieces and return to the pot. Add salt to taste.
Take the paprika and infuse it with the broth (see the video
on how to do that).
At the end add the finely chopped thyme and parsley, put the
lid back on the pot and switch off the heat.
Ingredients:
500 – 600 gr Lamb
(neck)
100 gr Vermicelli
1 tablespoon Paprika
1 tablespoon Thyme
1 tablespoon Parsley
Salt depending on taste
Preparation
Boil the meat until it separates from the bones.
When it is ready take the meat out of the pot and put the vermicelli
in the broth.
While the vermicelli is simmering separate the meat from the
bones, cut it into small pieces and return to the pot. Add salt to taste.
Take the paprika and infuse it with the broth (see the video
on how to do that).
At the end add the finely chopped thyme and parsley, put the
lid back on the pot and switch off the heat.
Bon appetite
