Lamb head soup - soup number 100

Name: Lamb head soup - soup number 100
Ingredients: 1 lamb head; 100 ml vinegar; 2 tablespoons pepper paste; 1/2 hot pepper paste; Eros PIsta; salt; 1 bay leaf; 1 carrot; 1 parsley root; 1 slice of celery; 1 bunch of green garlic; 1 bunch of green onions; 1 bunch of green parsley; 2 cups of chopped greens: dill; celery; tarragon; lovage; 200 ml sour cream; juice of 1 lemon.

Soups - Lamb head soup - soup number 100 by Eva J. - Recipia

Lamb Head Soup The first time I opened the fridge and found the lamb head, I paused for a moment. First, I was struck by its appearance, and then I remembered that this was the very recipe I grew up with. Over time, the dish stopped surprising me, and I kept the method from my mother. I always wash the head thoroughly, make the soup according to the old recipe, and I prefer to serve only the tongue in the bowl, as it's my favorite part. Quick Info Total time: about 2.5-3 hours, depending on how long the head boils Preparation time: 30 minutes Cooking time: 2-2.5 hours Servings: 6-8 Difficulty: medium Recipe type: traditional soup, holidays (Easter) or special occasions Ingredients 1 lamb head 100 ml vinegar 2 tablespoons pepper paste 1/2 tablespoon hot pepper paste (Eros Pista or similar) salt (to taste) 1 bay leaf 1 carrot 1 parsley root 1 slice of celery 1 bunch of green garlic 1 bunch of green onions 1 bunch of fresh parsley 2 cups chopped greens (dill, celery leaves, tarragon, lovage - the combination can vary depending on what you have on hand) 200 ml sour cream juice of one lemon Preparation Method 1. Wash the lamb head very well under cold running water. Remove any traces of blood or impurities. Place it in a large pot of boiling water with one tablespoon of salt. Let it boil for 5-10 minutes, then discard the water and wash the head again with cold water. 2. Put the scalded head in a clean pot with cold water, ensuring it is well covered. Add the vinegar. Turn on the heat and bring it to a boil. 3. While the lamb head is starting to boil, peel the carrot, parsley root, and celery. Wash them and cut them into small cubes, not too large. 4. When the water in the pot is boiling, add the chopped vegetables, bay leaf, the 2 tablespoons of pepper paste, and the hot pepper paste. Add salt to taste. Let everything simmer on low heat. 5. In the meantime, wash and chop the greens: green garlic, green onions, parsley, and other leaves for the soup's flavor. Chop them, but not too finely. 6. The soup should simmer until the meat easily separates from the bones and the vegetables are soft. For me, this takes about two hours, sometimes longer if the lamb is larger. 7. When the carrot is well cooked, you can finish the soup. Remove it from the heat and add the sour cream (mixed beforehand with a little hot soup to prevent curdling), plus the lemon juice. Taste and add more salt or acidity if needed. 8. Only at the end, add the chopped greens. Let them sit in the hot soup for just a few minutes to soften slightly without losing their flavor. 9. Remove the lamb head from the pot. If you like, you can leave the tongue or other finer pieces directly in the soup or on each plate, giving the rest to those interested. 10. Serve the soup hot, with pieces of lamb tongue and fresh greens sprinkled on top. Why I Make This Recipe Often It's one of those soups that fits perfectly for holiday meals, especially Easter, but also when I feel like cooking something special. The sour taste and abundance of greens make this soup lighter than it seems. I can adapt it based on what I have in the fridge, and the lamb tongue is my favorite part. Tips and Variations Tips - Wash the lamb head very well; otherwise, unpleasant odors may remain. - If you want a clearer soup, skim often at the beginning of the boiling process. - Don’t leave the greens in the soup for too long; add them only at the end. - For a more sour taste, you can add a bit more vinegar or extra lemon juice at the end. Substitutions - You can use only certain parts of the head (tongue, cheeks) if you don’t want to use the whole head. - If you don’t have pepper paste, a roasted bell pepper or a little paprika will work, but the taste will be different. - Sour cream can be replaced with full-fat yogurt, but the result will be a bit lighter. Variations - Sometimes, if I don’t have tarragon, I use more lovage or just parsley. - If you want the soup spicier, you can increase the amount of hot pepper paste. - Some add a few peppercorns while boiling, but I don’t use them. Serving Ideas - The soup is served hot, with tongue or other pieces of lamb meat in the bowl. - You can sprinkle extra parsley or fresh lovage right before serving. - It goes well with fresh bread or polenta. Frequently Asked Questions 1. Can I make this soup with meat from other parts of the lamb, not just the head? Yes, you can also use bones from the neck or tail, but the taste will be slightly different. 2. How do I get rid of the strong lamb smell? Washing the head, scalding it, and using greens and lemon juice helps a lot to reduce the specific smell. 3. Can I store the soup in the fridge? Yes, it keeps for 2-3 days in the fridge, but the greens will lose their freshness. 4. Can I sour the soup with borscht instead of lemon or vinegar? You can, but the result will be closer to a classic borscht soup, not lamb with sour cream and greens. 5. What should I do with the leftover meat from the head if I don’t want to put it in the soup? It can be given to those who prefer it, or used in other dishes (for example, liver pâté). Nutritional Values Approximately, per serving of soup (300-350 ml): Calories: 200-250 kcal Protein: 14-16 g Fat: 12-15 g (lamb meat and sour cream contribute significantly here) Carbohydrates: 8-10 g (mostly from vegetables and sour cream) Values can vary greatly depending on how much lamb meat is actually used and how much sour cream you add at the end. Storage and Reheating Lamb head soup stores well in the fridge for 2-3 days in a covered bowl. When reheating, do it on low heat without boiling too hard to prevent the sour cream from curdling. The greens will soften more with each reheating. If you plan to keep it longer, store the greens separately and add them directly before serving. Freezing is not recommended due to the sour cream and the texture of the meat.

Lamb head soup - soup number 100

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