Offal soup with lamb

Name: Offal soup with lamb - Dariana A.
Ingredients: 800 g of lamb offal (liver; lungs; kidneys; heart) 1 bunch of green onions 3 carrots 50; 100 g of rice 1 red bell pepper 1 bunch of lovage 250; 300 ml of borscht salt

Soups - Offal soup with lamb by Dariana A. - Recipia

The first time I made this lamb offal borscht, I was a bit nervous, but it seemed like the kind of recipe where you can't go wrong if you pay attention to a few details. I started with a bag of offal and few expectations, but the result was truly appreciated by everyone. It seemed much simpler than it looks at first glance, and the preparation of the offal played a significant role in the final taste. Quick Info Total time: about 2 hours Preparation time: 30 minutes Cooking time: 1 hour – 1 hour and a half Servings: 6 Difficulty: medium Recipe type: traditional soup, suitable for Easter dinner or other special occasions Ingredients 800 g lamb offal (liver, lungs, kidneys, heart) 1 bunch of green onions 3 carrots 50-100 g rice 1 red bell pepper 1 bunch of lovage 250-300 ml borscht salt Preparation method 1. I start with the lamb offal. I clean and wash them thoroughly, making sure to remove any traces of blood or membranes. I put the offal in a pot and cover them with cold water, just enough to submerge them. 2. I place the pot on the heat and let it come to a boil. I discard the water and repeat this process twice. Changing the water helps to intensify the specific taste and leaves the soup clearer. 3. After the last water is discarded, I boil the offal in 1.5 liters of clean water with a tablespoon of salt. I reduce the heat and let them simmer until tender. From time to time, I skim the surface. 4. Meanwhile, I clean the vegetables. I chop the green onions, carrots, and red bell pepper into small cubes. 5. In a separate pot, I put the onion, carrots, and bell pepper together with a little salt and cover with water. I bring it to a boil and let the vegetables soften for about 20 minutes. 6. After the offal is cooked, I remove it with a slotted spoon and let it cool for a few minutes. Then I cut it into suitable cubes, not too small, so the texture can be felt in the soup. 7. I transfer the chopped offal to the main pot with the vegetables and mix gently. 8. I rinse the rice in two or three cold waters to remove the starch, and I add it to the pot. I let it simmer on low heat for another 5 minutes. 9. Separately, I heat the borscht until just before boiling, then strain it if necessary. I pour the warm borscht over the soup. I mix everything and let it boil for a few more minutes, about 7-8 minutes, for the flavors to meld. 10. Finally, I turn off the heat. I finely chop the lovage, wash it with cold water, and add it to the pot. It can be served hot or cold, depending on preference. I don’t add tomatoes or tomato paste; I don’t feel they belong here. Why I make this recipe often It’s a good option when I have lamb offal left after Easter or other occasions. It uses almost everything and results in a hearty, slightly sour soup that keeps well for a day or two in the fridge. I like that it doesn’t involve complicated techniques. Tips and variations Tips - Changing the water at the beginning helps prevent the soup from being too heavy. - Adding the rice at the end keeps it firmer; it won't break apart. - Don’t skip the lovage; it gives the specific taste to the borscht. Substitutions - If you don’t have green onions, you can use dried onion (one small). - The rice can be replaced with barley or omitted if you don’t want to thicken the soup. Variations - You can add parsley at the end, but the classic taste is with lovage. - If you want it more sour, add a little lemon juice. Serving ideas - It pairs well with hot peppers and fresh bread. - It’s just as good cold, straight from the fridge, especially in summer. Frequently asked questions What type of borscht should be used? Use fermented sour borscht, usually made from bran. If you don’t have it, you can try lemon juice, but the taste won’t be the same. Can I use other organs or just those in the recipe? You can use any mix of offal you have on hand, but liver, heart, and kidneys are the most suitable for this recipe. Is it mandatory to change the water three times? It’s not mandatory, but it helps to have a clearer soup with a less intense smell. How long should the offal be boiled? The offal is done when it cuts easily with a knife. Generally, between 45 and 60 minutes, depending on how large the pieces are. Can the lamb offal borscht be frozen? I do not recommend freezing it, as the rice changes texture upon thawing and the lovage won’t be as fresh. Nutritional values Estimate for one serving (out of 6): Calories: approx. 180-220 kcal Protein: 14-18 g Carbohydrates: 13-18 g Fat: 6-8 g The soup is quite light, especially if you choose just a little rice and don’t use much salt. Values may vary depending on the type of offal and the exact amount of rice. Storage and reheating The lamb offal borscht keeps well in the fridge for 1-2 days. I reheat it on low heat so the rice doesn’t break. I do not recommend freezing, as the texture is lost and the taste changes. If left for more than two days, the lovage aroma fades, so it’s best consumed fresh.

Offal soup with lamb

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