- 200g Lambany lamb on the bone such as a leg or shank will be best. Alternatively you can use mince.
- 200g Soup Pasta
- 2 Diced Carrots
- 2 Tbsp Tomato Puree
- 1 Diced Onions
- 2 Tbsp Dried Vegetable Stock
- 2 Tsp Parsley
- Boiling Water
- Olive Oil
This Albanian Soup, Supë me Mish has lamb, carrots, onions and soup pasta simmered together in a light sauce made from meat juices and tomato puree.
The best time to make this soup is the day after a meal that involved a big joint of lamb. Grab a leg of lamb and dice off the meat for a BBQ or to oven cook, then use the leftover bone and odd bits to make the soup. Alternatively, you can use the leftover leg after roasting it and skip the first steps of this Albanian Soup Recipe.
There are a vareity of Albanian soups all with the same common ingredients of vegetables (cabbage, leeks, potatoes and carrots are more common) or beans therefore make great healthy, low calorie and cheap meals.
I believe that traditionally soups would be served before the main dishes however i’ve never experienced this (except once about 10 years ago and I think it was more of another side dish to choose from). We have soup as our dinner or sometimes lunch, mainly use lamb meat and add pasta to give it a good texture and fulfilment
Preparing the Meat
Place the boned meat into a saucepan of boiling water and bring back to the boil. Cook for 2 hours so that the meat is tender and starting to come away from the bone. (If mince is being used skip this step)
Once the meat is ready, remove from the heat and remove all the meat from the bone placing it back into the water and disgarding the bone. You will need about 2 litres of boiling water - disgarde some if you have to much.
Making the Soup
In a frying pan fry the onion for a couple of minutes. If you are using mince meat then add the meat and continue to fry until the mince is browned.
Add the carrots, puree and 100ml of boiling water. Leave to simmer for 10 minutes.
Add the mixture into the water and meat saucepan, bring back to the boil and leave to simmer for 30 minutes. Season with salt, pepper, parsley and the dried vegetable stock.
Add the soup pasta and leave to simmer for a further 30 minutes.