Cucumber and Lamb Soup

Recipe No: 101
The inspiration for this soup is from a cook book by Linda Doeser.  Lamb and Cucumber are some how considered as a real good combination especially in Middle Eastern cuisine.  The quality of this soup depends entirely on the quality of Chicken Stock. So please make your own or use a good variety from your super market. Please don’t use Chicken broth which is milder than Chicken stock.

Ingredients                                     Serves 4
To Marinate

• Lamb thinly sliced……….1/2 Cup
• Soy sauce……..…………….1/2 Tablespoon
• Rice Wine…………..……….1/2 Teaspoon (Optional)
• Sesame Oil……..…………..1/2 Teaspoon

To Make the Soup

• Chicken Stock……….…….3 Cups
• Cucumber Slices…..……..1 Cup
• Rice Vinegar……………….1/2 Tablespoon (If not use ¼ Teaspoon White Vinegar)
• Soy Sauce………………...…A Dash
• Salt and Pepper to taste

Method of Preparation

1. Marinate the Lamb pieces with the ingredients mentioned in the Marinade section and keep aside for 30 minutes. After 30 minutes drain the excess marinade if any.
2. Bring the Chicken stock to a rolling boil and add the Lamb pieces. Mix well to separate the Lamb pieces.
3. Let it boil for 2 minutes and add the Cucumber Slices.
4. Once boiled add Vinegar, Soy Sauce, Salt and Pepper.
5. Serve the Soup while it is piping hot.

Notes: 

• Don't cook the Soup for too long after adding the Cucumbers or they will disintegrate. 
• As the Lamb pieces are really thin it will cook within minutes.

 


Make it enjoy the deliciousness and 
serve it to your family with love…