Buryat Lamb Broth Soup

Rinse the bone-in lamb (1600 g), place it into a large pot, and pour in the water (3500 g). Bring it to a boil, skim the foam, then add the onion (120 g), carrot (100 g), black peppercorns (2 g), and simmer over very low heat for about 80 minutes until the meat becomes tender.

Add the salt (24 g) and bay leaf (2 g) for the last 5 minutes. Let the soup stand under the lid for 10 minutes, then ladle it into bowls and serve with dill (10 g) and parsley (10 g).