Lamb Soup with Cabbage

Ingredients

• 500 g lamb meat (pre‑cooked, from the shoulder)
• 200 g waxy potatoes
• 200 g white cabbage
• 200 g carrots
• 3 tomatoes
• 1 onion
• 2 Garlic cloves
• 2 tbsp olive oil
• 80 g diced turkey bacon
• 1 l meat broth
• 200 g cauliflower florets
• Salt
• Pepper
• 1 tsp chili powder
• 2 tbsp freshly chopped dill

Instructions

1. 1.

   Wash the lamb, pat dry and cut into large cubes. Peel, wash and cube the potatoes. Wash and finely chop the cabbage. Peel and slice the carrots. Boil the tomatoes briefly, cool, peel, quarter, seed and dice them. Peel and finely mince the onion and garlic.

2. 2.

   Heat oil in a stockpot and brown the lamb. Add bacon, onion and garlic and sauté briefly. Deglaze with broth and simmer for about 30 minutes over medium heat. Then add the vegetables and continue to cook for another 45 minutes over medium heat.

3. 3.

   Season the stew generously with salt, chili powder and pepper. Just before serving sprinkle fresh dill on top.