Sorrel Soup with Sheep Pastrama

Name: Sorrel Soup with Sheep Pastrama - Anastasia P.
Ingredients: 2 chopped onions 40 g unsalted butter 1 pinch of coarse salt 1 carrot cut into pieces to taste 150 g mutton pastrama cut into pieces to taste 1 green garlic stalk (whole) finely chopped; equivalent to 2 cloves of garlic 2.5 l of water 450 g washed and chopped lambs quarters to taste 1 tablespoon of finely chopped fresh dill (adjust to taste) 250 ml sour cream (or sour milk) 80 g heavy; 30%) freshly ground black pepper

Soups - Sorrel Soup with Sheep Pastrama by Anastasia P. - Recipia

In a large pot over low heat, start by sautéing the finely chopped onion in melted butter, adding the coarse salt. This stage will take about 20 minutes, during which the onion will release its flavors and sauté evenly, becoming translucent and slightly caramelized. This process will give a special taste to the final dish. Once the onion has sautéed enough, add the cubed pieces of pastrama along with the peeled and sliced carrot, either in rounds or cubes, depending on your preference. Let them combine and heat for another 5 minutes, stirring occasionally to prevent the ingredients from burning. After this interval, add the crushed garlic, which will bring an extra flavor. After a minute, when the aroma of the garlic begins to release, pour enough water to cover all the ingredients. Bring to a boil and let it simmer over medium heat. When the pastrama is well cooked and tender, add the fresh, well-washed and finely chopped lamb's quarters, along with the chopped dill, which will provide a fresh and aromatic taste to the dish. Let everything cook for another 5 minutes so that the flavors blend perfectly. Once the time has expired, remove the pot from the heat and let it cool slightly. In a separate bowl, prepare a mixture of sour cream and jintuială. Pour two ladles of the obtained soup over this mixture and mix very well so that no lumps remain. This stage will help to homogenize the ingredients and give a creamy texture to the dish. Once the mixture is well incorporated, add it back into the pot with the soup, stirring gently to fully incorporate it. Adjust the seasoning to taste, adding salt or pepper if necessary. The dish is ready to be served. For an extra flavor, you can add a tablespoon of sour cream on top of each serving, providing not only an appetizing appearance but also additional creaminess. This pastrama soup with lamb's quarters is perfect for cool evenings, being both comforting and full of flavors that will delight the taste buds of everyone who enjoys it.

Ingredients

2 chopped onions 40 g unsalted butter 1 pinch of coarse salt 1 carrot cut into pieces to taste 150 g mutton pastrama cut into pieces to taste 1 green garlic stalk (whole) finely chopped
equivalent to 2 cloves of garlic 2.5 l of water 450 g washed and chopped lambs quarters to taste 1 tablespoon of finely chopped fresh dill (adjust to taste) 250 ml sour cream (or sour milk) 80 g heavy
30%) freshly ground black pepper

Sorrel Soup with Sheep Pastrama

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