Prep time
10 min.
Cooking time
3 h.
Serves
4
Difficulty
Categories
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About this recipe
Don't be alarmed, mutton soup with turnip is not a treat made from lamb ears for pets. It’s not about ears at all, but about an ancient Russian dish, the name of which comes from the same Proto-Slavic root as the words "ukha" and "yushka." Ukha, the progenitor of all Russian soups, was once prepared not only from fish. Vladimir Dal defined it as: "meat broth and any broth at all, hot dish, meat and fish" and immediately listed a derivative word: "ushnoye"—"meat broth, noodles, or soup made from lamb intestines." Whether this is a soup or a second course is debatable. Rather, it’s something intermediate between a thick soup and a stewed ragout with broth. Similar to Hungarian goulash, German eintopf, or Irish stew. In English, there is an appropriate word "stew" for a group of similar stewed dishes. However, in Russian, "ushnoye" has been lost in the distant past. But that doesn't stop us from cooking a classic hearty mutton soup with turnip!
Ingredients list
Total ingredients: 13
Serves:
Lamb breast - 1 kg
Bulb onions - 2 pcs.
Carrot - 2 pcs.
Turnip - 2 pcs.
Garlic - 2 clove
Bay leaf - 1 pcs.
Beef broth - 500 ml
Ghee butter - 40 g
Sweet peas - 3 pcs.
Ground black pepper - to taste
Salt - to taste
Dill - to taste
Parsley - to taste
Nutrition facts
Serves:
🥓
Fat
2385г
🍚
Carbohydrates
214г
🥩
Proteins
598г
🔥
Kcal
Daily values
Preparation steps
Step 1
Cut the lamb brisket into small pieces - preferably cubes with a side of about 2 cm. Vegetables - onions, carrots and turnips - peel and cut into smaller cubes - 1 cm.
Step 2
Heat the melted butter in a large frying pan, fry the lamb pieces in it until golden brown, add salt and pepper and place them in a cast iron or clay pot.
Step 3
Fry the vegetables in the same pan with the remaining oil. First, sauté the onion for 3 minutes until golden brown, then add the carrots and turnips and fry for another 5 minutes, season with salt and pepper. Transfer to the pot with the meat.
Step 4
Add finely chopped garlic, bay leaf, allspice to the pot and pour hot broth over it. Place the bowl with the ear in an oven preheated to 160°C.
Step 5
Bake the ear for 2–2.5 hours. After removing from the oven, stir the contents of the pot and let it sit for about 15 minutes. Serve with finely chopped parsley and dill.
Enjoy your meal!
Follow the instructions step by step