Inspired by the Kazakh steppe tradition of clear meat broths, this soup simmers lamb and bones with root vegetables for a long time to produce a rich, clear stock. With no noodles or potato, it stays both keto-friendly and gentle on blood sugar.
Put the lamb in a pot with cold water and bring to a boil; be sure to skim off the foam that rises at the first boil.
Add the carrot, onion, celery, bay leaves and peppercorns, then simmer over low heat for another 40 minutes.
Pull the meat off the bone and cut it into cubes, then strain the vegetables back into the soup.
Adjust the salt, ladle the soup into warm bowls and finish with a scatter of dill.
Skim off the foam that rises during the first boil without fail, or the broth stays cloudy — clarity depends entirely on this step. Pull the meat off the bone while it's still hot; once it cools it clings to the bone and is much harder to separate.
Charring the onion lightly in its skin before adding it lends the broth the smoky depth typical of steppe cooking; this doesn't change the cooking time.
Admin DadaGastro · verified in test kitchenKereviz 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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