Lamb soup


  • Lamb
  • 2 onions
  • 2 carrots
  • 1/2 small celery
  • 2 spoons of rice
  • salt
  • pepper
  • tomatoes in broth
  • lovage


The lamb meat is portioned, cleaned and washed well. Boil the meat in cold water with a little salt. We foam well and put the chopped vegetables. After the vegetables have boiled, we wash the rice well and add it to the soup. When the rice is nearly cooked, add pepper for taste. Let it boil for 10 minutes, then add the tomatoes in broth. We leave it on the fire until the meat is well cooked, season with salt, and at the end add finely chopped lovage.