Ingredients with Measurements:
- 1 lb. mutton, cut into small pieces
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 bay leaf
- 1 tsp. dried oregano
- 1 tsp. dried thyme
- 6 cups water
- Salt and pepper, to taste
- Lemon wedges, for serving
Special equipment needed:
- Large pot
Step-by-step instructions:
1. In a large pot, combine the mutton, onion, garlic, carrots, celery, bay leaf, oregano, thyme, and water.
2. Bring the mixture to a boil over high heat.
3. Reduce the heat to low and simmer for 1-2 hours, or until the mutton is tender.
4. Remove the bay leaf and discard.
5. Season the soup with salt and pepper, to taste.
6. Serve hot with lemon wedges on the side.
Time:
Preparation time: 15 minutes
Cooking time: 1-2 hours
Temperature:
Simmer over low heat.
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 12g
Carbohydrates: 10g
Protein: 25g
Substitutions for ingredients:
- Lamb can be used instead of mutton.
- Fresh herbs can be used instead of dried.
Variations:
- Add potatoes or rice for a heartier soup.
- Use chicken or beef instead of mutton.
Tips and tricks:
- Skim any fat that rises to the surface of the soup during cooking.
- Serve with crusty bread for dipping.
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve in individual bowls with lemon wedges on the side.
Garnishes:
Fresh herbs, such as parsley or cilantro, can be sprinkled on top.
Pairings:
Serve with a Greek salad or roasted vegetables.
Suggested side dishes:
Crusty bread or pita bread.
Troubleshooting advice:
If the soup is too thin, simmer uncovered for a few more minutes to reduce the liquid.
Food safety advice:
Make sure the mutton is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Boiled mutton soup is a traditional Greek dish that has been enjoyed for centuries.
Flavor profiles:
Savory, herbaceous, and slightly tangy from the lemon.
Serving suggestions:
Serve hot as a main course or as a starter to a Greek-inspired meal.
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Region: Greek