Beyran Soup Recipe

Materials

  • 1 kg lamb neck with bone
  • 2 spoonful butter
  • 1 cup of rice
  • 8-10 cloves of garlic
  • Half tablespoon of chili paste
  • Salt
  • Red powdered pepper
  • Black pepper
  • 8 glasses of broth (boiled beef broth)

Preparation Of

The meat is put in a pressure cooker and enough water is poured over it (adjust the amount of water according to the consistency of the soup) and cooked until it boils. The cooked meat is drained (do not throw away the water), separated from the bones and broken into small pieces. The water of the meat is taken in a pot and rice is added to it. The rice is cooked until soft. Then butter, pepper paste, crushed garlic, salt and spices are added. Then boiled meats are added and the soup is left to boil. After boiling for a while, the bottom is closed. You can drizzle the butter on the soup after you put it in bowls. If desired, you can sprinkle chopped parsley during the service. Enjoy your meal.

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