Lamb soup

Rinse lamb under running cold water, then cut into small pieces. We spread the resulting pieces in a saucepan and fill them with cold water, add peppercorns, onion and bay leaf.

Cook the lamb over medium heat, as soon as the water boils, remove the resulting foam and cover with a lid, continue to cook for another 60 minutes.

In the meantime, chop the celery and carrots as you like.

Potatoes must be cut just before adding to the soup, otherwise they will darken.

When the lamb is almost ready, add chopped vegetables to the soup, cook them for 10 minutes, then add thyme leaves and vermicelli. We check the lamb soup for salt, add salt if necessary, and continue to cook until tender, about 5-10 minutes.