I had a small lamb (15 kg live), so it didn't smell like sheep at all and there was no need to wash the meat with vinegar and it boiled and lightly being raw.
- 1 kg of lamb bones (I used string and ribs)
- 1 liter bag
- 5 l apa
- 3 carrots
- 1 large potato
- 2 medium onions
- a homemade vegetable cup
- o cesca orez
- spices (delicate vegetables, pepper)
- 1 link green larch
- 2 eggs
Preparation time: less than 90 minutes
RECIPE PREPARATION Lamb bag:
Wash the meat well, and if the lamb was bigger, keep it in the vinegar for 10 minutes, then wash it well. Put it to boil and after it has boiled, pour the water, wash the meat well and put it to boil. make the foam and then add the finely chopped vegetables. After 40-50 minutes, try the meat and if it is lightly removed from the bone, add the vegetables and rice. After 15 minutes, season and add the pre-cooked borscht, when it has boiled. add the beaten eggs with a little juice from the pot, another 5 minutes and turn off the heat and add the finely chopped larch. Serve with hot polenta and hot peppers.