Irish soup (Drunken Sailor)

  • Time 1 hour
  • Servings 5 People
  • 1 We'll take the lamb and we'll go to pretty big pieces. We're putting on a pancreas with smelted cream butter, and we're on a strong fire to the crust.
  • 2 We're moving the meat to a deep juncture and pouring the bulon, pre-screening the tomato paste.
  • 3 We're adding the cut quarters of the ring onions and the laurel sheet. Warm on the middle of the fire under the roof for 10 minutes.
  • 4 In the meantime, potatoes and carrots are smaller, or any other cut.
  • 5 Ten minutes later, we put them in the soup. Solim, we taste first, and we keep cooking for another 20 minutes.
  • 6 We add half of the cut green to the soup, we'll have ten more minutes before the boiling and viram, then we'll take off the fire and remove the laurel.
  • 7 We'll add 20 g of flour oil and 100 ml whiskey. We pour soup on the plates and we'll put the rest of the green.
Nutrition Facts
  • Calories 469
  • Total Fat 28,3 g
  • Protein 23 g
  • Total Carbohydrate 469 g
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