Clear Soup with Lamb and Cabbage

Have the dealer cut the lamb belly into 3 pieces.

Rinse, clean and peel the soup vegetables, the onion and the garlic cloves whole. Spice the onion with the two cloves.

Put the vegetables with the lamb belly in a saucepan, pour about a l of water over it so that the whole thing is just covered and let it bubble up over medium heat with the saucepan open. Now you will see gray foam rising to the surface, this is the curdling egg white of the meat. Once that has cooked for about a minute, it will set and you can easily skim it off the top to keep the soup clear.

Next you can throw the spices into the saucepan and simmer the soup gently for about an hour, following which the meat should be very soft. Next, let the soup simmer for another half hour without adding heat.

Rinse the savoy cabbage leaves and cut them in half lengthwise, cut out the thick ribs and then cut the leaves diagonally into very narrow strips.

Now you drain the soup through a sieve, take out the meat, cut it off the bones and then also into fine strips.

Fry the savoy cabbage strips with a little bit of olive oil in a frying pan for about 2 minutes to keep them crisp. Turn the strips frequently to the other side, otherwise they burn easily, season with a little bit of salt.

Related Recipes:

Pink Fanned Lamb Crown on Thyme GlacePerhaps your new favorite bean dish: Pink fanned lamb crown on thyme anglaise with nut dumplings and red... Vegetable Stew – Puchero Canary IslandsPerhaps your new favorite bean dish: Puchero is one of the national dishes of the Canary Islands and is... Roasted Saddle of Suckling LambRoasted saddle of suckling lamb – preparation about 45 min. 1. preheat oven to 180 °C. Halve the... Lamb in FennelFor the lamb in fennel, cut the butter into small pieces and knead with flour, curd and salt to a smooth... One Pot Leg of LambCut the vegetables into coarse pieces, press the garlic cloves. Put the sunflower oil in a roasting pan and... Rack of Lamb with Blunzen Lasagna and Braised TomatoesFor saddle of lamb with blunzen lasagna, first prepare the saddle of lamb. Season the saddle of lamb with salt... Polish Barley SoupFor Polish barley soup cook beef and beef bones chopped into small pieces in water at low temperature. After... Five Hours Lamb – Lamb for Spooning1) Remove all thicker layers of fat from the leg. Using a pointed kitchen knife, pierce about two inches on... Braised Wild Boar, Daube en Sanglier*6-8 servings The name of this peasant stew, which unites all the vegetables that are at hand, shows... Lamb in Potato CrustPreheat electric oven to 175 °C. Mix curry, pepper, salt(1) with juice of one lemon(2), lemon zest(3) and...