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4 Serves
71 Mins
Prepare the goat meat by cutting it into bite-sized pieces using a chef's knife on a cutting board.
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KyrgyzVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
16 µg / 400 µgCalcium
43 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
7 mg / 420 mgPhosphorus
332 mg / 1,250 mgPotassium
775 mg / 4,700 mgSodium
1481 mg / 2,300 mgZinc
7 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
16 µg / 55 µgFiber
2 g / 28 gSugar
3 g / 50 gSaturated Fat
4 g / 20 gCholesterol
108 mg / 300 mgCaffeine
0 mgNet Carbs
16 gAlcohol
0 g
Heat the olive oil in a large pot over medium heat and sauté the chopped onions and minced garlic until fragrant.
Add the goat meat to the pot and brown it lightly on all sides.
Pour in the vegetable broth and add the assorted vegetables, then bring to a boil.
Reduce the heat to low, cover the pot, and simmer for 40 minutes until the goat meat is tender.
Season the soup with salt and black pepper to taste, then serve hot.
13
g76
g32
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Nepali