Ingredients:
8 glasses of water,
500 g fatty lamb,
4 potato tubers,
4 onions,
2 parsley roots,
½ celery root,
¼ head of cabbage,
1 pickled cucumber,
1 sweet pepper,
2 tomatoes,
1 egg (yolk),
3 tablespoons sour cream,
bay leaf,
salt,
½ pod of hot pepper,
black peppercorns,
1 tablespoon chopped lovage,
2 tablespoons chopped herbs (dill and parsley).
Preparation:
Cut the lamb into small pieces, cover with cold water and cook until half-cooked, without bringing to a vigorous boil.
Add salt to the broth and add potato wedges.
When the potatoes are soft, add coarsely chopped onion, parsley and celery roots, cabbage, peeled and seeded, thinly sliced stewed pickled cucumber.
After 15-20 minutes, add sweet pepper, cut into strips, chopped tomatoes, black pepper, bay leaf, hot pepper, and lovage.
Remove the soup from the heat and season with an egg beaten with sour cream.
Serve the chorba in ceramic bowls, sprinkled with chopped dill and parsley.
