This Russian soup made with lamb, and it’s substantial and warming – just perfect for taking the edge off a hearty appetite on a cold winter’s day. Lamb and garbanzo beans go together so well, they seem to have been made for one another. Thick slices of warm rustic bread would make the perfect accompaniment.
- 2 lb. lamb, shoulder or breast, cut into chops
- 6-7 cups water
- 1/2 onion, chopped
- 2-3 garlic clove, crushed
- 1 bay leaf
- 1 clove
- 2 fresh thyme springs
- 2-3 medium potatoes, cut into 1-inch pieces
- 16 oz.can of garbanzo beans, drained
- 1 carrot, peeled, julienne (cut into long thin strips, similar to matchsticks)
- salt and freshly ground black pepper
- chopped fresh parsley
Put the water and the meat in a large pan with the onion, garlic, bay leaf, clove and springs of thyme. Bring to the boil, lower the heat and simmer for about 1,5 hours, until the lamb is tender.
Add the pieces of potatoes and the carrots to the pan and season the soup with a little salt and plenty of black pepper. Cook for about 15 minutes. You may need to add some water if the soup becomes too thick during the cooking. Add the garbanzo beans, cover and simmer until all ingredients are cooked and well blended into the soup, about 10 more minutes. Taste the soup and adjust the seasoning as necessary. Stir in the parsley and serve.