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1. Add oil to stockpot. Heat over medium heat. Brown lamb in batches, about 5 minutes per batch.
2. Remove lamb to bowl. Drain off excess fat.
3. Return lamb to stockpot.
4. Stir in beef broth, dry red wine, minced garlic, dried marjoram, bay leaf, coarse salt and fresh ground black pepper.
5. Bring to a boil over medium-high heat.
6. Reduce heat to low. Simmer 20 minutes.
7. Stir in cubed potatoes, sliced carrot, sliced celery, and chopped onion.
8. Return to a boil over medium–high heat.
9. Simmer 30 minutes.
10. Remove bay leaf and discard.
11. Combine flour and sour cream in small bowl. Stir to combine. Stir or whisk in ½-cup broth from soup to sour cream mixture.
12. Stir sour cream mixture into soup.
13. Simmer 5 minutes, stirring occasionally.
14. Serve hot.
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