Inspired by the traditional clear broths of the Kazakh steppe, this soup is made by simmering lamb and bones with root vegetables to build a rich stock. Served without an additional carbohydrate source, it is a keto-friendly bowl of soup described as suitable for people with diabetes.
Place the lamb in a pot with cold water and bring to a boil. Skim off the foam that rises during the first boil.
Add the carrot, onion, celery, bay leaf, and peppercorns. Simmer over low heat for another 40 minutes.
Remove the meat from the bones and cut it into cubes. Strain the vegetables, then return them to the soup.
Season with salt and ladle into warm serving bowls. Sprinkle with dill and serve.
Skim off the foam with a spoon when the broth first boils, or the soup will remain cloudy. Separate the meat from the bones while it is still hot; once cooled, the meat will stick to the bones and be harder to remove.
Kereviz bulamadığım için birkaç dal pırasa kullandım, çorba yine de dolgun bir tat aldı ama kereviz kadar keskin bir koku vermedi, ailem yine de beğendi.
Pırasa güzel bir alternatif, çorbayı hafifleştirir. Daha keskin bir tat isterseniz kereviz sapını bulduğunuzda birkaç yaprağını eklemeniz yeterli olur.
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