Lamb soup recipe with sorrel

Name: Lamb soup recipe with sorrel - Codruta O.
Ingredients: 1 piece of lamb head; approximately 400 grams of lamb ribs; 200 grams of rice; 3 bunches of green onions; 3 bunches of green garlic; 2 kg of sorrel; 4 eggs; 250 grams of sour cream; salt to taste; pepper to taste

Soups - Lamb soup recipe with sorrel by Codruta O. - Recipia

Lamb soup with sorrel is one of the recipes I make year after year, especially for Easter. I usually use the head and ribs of the lamb, plenty of sorrel, and green vegetables. The recipe is based on a few simple ingredients, but the taste is fresh and slightly sour from the sorrel. I like that it’s not complicated and you don’t have to stand by the stove for too long, except for the foaming part. Every time it turns out to be a hearty, good soup the next day. Quick Info Total time: approx. 2.5-3 hours Servings: 10-12 Difficulty: medium Traditional Easter recipe Ingredients - 1 lamb head - 400 g lamb ribs - 200 g rice - 3 bunches green onions - 3 bunches green garlic - 2 kg sorrel - 4 eggs - 250 g sour cream - salt to taste - pepper to taste - water (enough to fill a 10-liter pot) Preparation steps 1. Put the lamb head and ribs in a large pot (10 liters) with water and a little salt. Bring to a boil over medium heat. 2. As it begins to boil, skim off the foam that forms on the surface. It’s good to return a few times to ensure the broth is clear. 3. In the meantime, rinse the rice in several waters and set it aside in cold water. 4. Wash the sorrel, green onions, and green garlic well. Chop them finely. 5. When the meat is cooked (about 1.5-2 hours, check that it easily separates from the bone), remove everything from the pot and strain the broth. 6. Put the strained broth back on the heat. Add the chopped sorrel, onions, and garlic. Let it boil for a few minutes until softened. 7. Drain the rice and add it to the pot. Let it simmer on low heat for about 15-20 minutes until the rice is almost done. 8. Separate the meat from the bones and cut it into suitable pieces. Return the meat to the soup. 9. Beat the eggs with the sour cream in a large bowl. Take 3-4 ladles of hot soup and gradually pour them over the mixture, stirring continuously to homogenize and prevent coagulation when in contact with the hot broth. 10. Reduce the heat to minimum and pour the egg and sour cream mixture into the pot, stirring gently. 11. Let the soup simmer on low heat for another 10 minutes. Adjust the taste with salt and pepper. 12. Lamb soup with sorrel is served hot, with extra sour cream and chili pepper, if desired. Why I make this recipe often I find this soup practical for Easter meals and, if there are leftovers, it tastes even better the next day. The sorrel gives it a fresh, slightly sour taste without the need for borscht. The ingredients are not hard to find during the holiday season. Tips and variations Tips - Skim often at the beginning for a clear broth. - Add the green vegetables after straining the meat to avoid overcooking. - The rice should be rinsed well beforehand so it doesn’t thicken the soup too much. Substitutions - If you can’t find sorrel, the recipe won’t have the same taste, but you can add a bit of borscht at the end for sourness. - The rice can be omitted if you want a lighter soup. Variations - You can use less rice or even none at all. - If you have more pieces of meat, it works just as well; the important thing is to use bones for flavor. Serving ideas - Serve the soup hot, with extra sour cream and chili pepper on the side. - It also goes well with simple bread or a slice of sweet bread if you’re at an Easter meal. Frequently asked questions 1. Can I use another part of the lamb, not just the head and ribs? Yes, you can use other bony pieces, but the head and ribs give the best flavor to the soup. 2. Is sorrel mandatory? For the classic taste, yes. If you don’t have it, you can sour it with borscht, but it won’t be the same. 3. Can I use another type of meat? The traditional recipe uses lamb; any other meat changes the character of the soup. 4. What do I do if I don’t have green garlic? You can use a small amount of dried garlic, but the taste will be slightly different. 5. Does the rice need to be soaked? If you rinse it well and soak it, it won’t thicken the soup and will cook evenly. Nutritional values (approx.) A serving of soup (about 350-400 ml) has approximately: - 220-250 kcal - 15 g protein - 12 g fat - 14 g carbohydrates Values may vary depending on how much meat and sour cream you use. Storage and reheating The soup keeps well in the refrigerator, covered, for up to 3 days. When reheating, do it over low heat to prevent the sour cream from separating from the soup. I do not recommend freezing it.

Preparation

In a ten-liter pot, we boil water, the head, and the ribs with a little salt, skimming occasionally. We wash the rice and let it soak in cold water. We wash the sorrel, onion, and garlic, and chop them. When the meat is cooked, we strain the soup. The soup is put back on the heat, and we add the chopped sorrel, onion, and garlic. We also add the rice. We separate the meat from the bones and put it back in the soup. We beat the eggs with sour cream and add 3-4 ladles of hot soup, mixing well to combine. We turn the heat to low and add the beaten eggs, stirring constantly to prevent the soup from curdling. We let it simmer for another 10 minutes and adjust the salt and pepper. It is served hot with sour cream and hot peppers. Enjoy your meal!!! The sorrel gives the soup a tangy flavor.

Lamb soup recipe with sorrel

Preparation

Tags

Categories