Lamb soup recipe with green salad

Name: Lamb soup recipe with green salad - Nora L.
Ingredients: 500 g lamb ribs; lamb chops; 2 salads; 2 carrots; 1 bunch of lovage; 1 bunch of green onions; 1 green garlic clove (optional); 3 eggs; vinegar; salt

Soups - Lamb soup recipe with green salad by Nora L. - Recipia

Lamb Soup with Green Salad In spring, when fresh green salad appears, I usually make this lamb soup. I like it because I can quickly use other greens that are also in season. I typically cook this soup around Easter, but it works any time I find suitable lamb meat. Quick Info Total time: about 2–2.5 hours Preparation time: 30–40 minutes Cooking time: 1.5–2 hours Servings: 6 Difficulty: medium Recipe type: traditional soup, occasionally for Easter Ingredients 500 g lamb ribs lamb tripe (as much as you get from a medium lamb) 2 large green salads 2 carrots 1 bunch of lovage 1 bunch of green onions 1 green garlic stalk (optional) 3 eggs vinegar salt Preparation Method 1. Clean the lamb meat of membranes, wash it well in cold water, and cut it into suitable pieces. Put the meat to boil in a large pot with cold water and salt. 2. If you are using lamb tripe, it needs to be washed and cleaned very well beforehand. I prefer to open it up and leave it in water with a little vinegar for 2–3 hours to lose its stronger smell. After that, cut it into small pieces. 3. When the water starts to boil, skim off the foam that forms on top whenever it appears. The meat should remain as clear as possible while boiling. 4. Peel, wash, and dice the carrots. Add them to the pot about halfway through the cooking time of the meat. If you are using tripe, add it at the same time. 5. Wash and finely chop the green onions and, if you have it, the green garlic. Wash the green salad leaf by leaf and cut it into thin strips. 6. When the meat is almost cooked, add the onions, green garlic, and salad to the pot. Do not leave the salad on the heat for too long, just enough to soften slightly. 7. Let the soup boil a little longer, then remove the pot from the heat and let it cool for 5 minutes. 8. In a bowl, beat the 3 eggs with a fork. Gradually pour the hot broth over the eggs, stirring continuously to prevent them from coagulating immediately. Then pour the mixture over the soup and mix well. 9. Season the soup with salt and vinegar to taste. 10. Finally, sprinkle the finely chopped lovage on top, directly in the pot or in bowls. Why I Make This Recipe Often It uses lamb meat that is easily found in spring, and if I have time, I also add tripe. I like that it is hearty but not heavy. The ingredients are seasonal, all cooked in one pot, and the soup turns out tasty and fresh. It’s not hard to adapt if you don’t have all the greens on hand. Tips and Variations Tips - The tripe needs to be thoroughly cleaned; otherwise, it can give an unpleasant taste. If you are unsure, it’s easier to skip it. - When skimming, don’t rush: the soup will be clearer. - Let the eggs reach room temperature before beating them to prevent curdling when you add the hot broth. - Taste at the end and adjust the vinegar level according to your preference. Some prefer the soup more sour, while others just a little. Substitutions - If you don’t have lamb tripe, just use meat (ribs, neck, breast, whatever you have). - Instead of lovage, parsley can be used, but the final taste will be different. - The green salad can be replaced with young spinach or even sorrel leaves. Variations - For a more sour taste, you can add a bit of borscht before removing the soup from the heat, along with the vinegar. - Green garlic is optional, but if you have it, add it for an extra touch of freshness. - If you prefer a heartier soup, increase the amount of lamb meat or eggs for thickening. Serving Ideas Serve the soup hot, with freshly chopped lovage sprinkled on top. It also goes well with fresh bread or even hot peppers if you like. Frequently Asked Questions 1. Can I make the soup without lamb tripe? Yes, just use only the lamb meat. The soup turns out very well this way, and the preparation process is simpler. 2. How long should I boil the lamb meat? Depending on how young the lamb is, the meat should be boiled for about 1–1.5 hours on low heat. If it’s older, it may take a little longer. Check with a fork. 3. How do I prevent the eggs from curdling when thickening the soup? Beat the eggs well and gradually pour hot broth over them, stirring constantly. Only after they have warmed up should you add them to the pot, still in a thin stream while stirring. 4. Can I replace lovage with something else? Yes, parsley is the most commonly used substitute, but the final aroma will not be identical. 5. Is it necessary to use borscht, or is vinegar enough? Vinegar is sufficient, but if you prefer a more sour and traditional taste, you can use borscht. Nutritional Values Estimate per serving (for 6 servings): Calories: approximately 200–250 kcal Protein: 18–22 g Fat: 12–15 g Carbohydrates: 7–10 g Values may vary depending on the type of meat used and how much salad you add. The soup is filling but not heavy, having plenty of greens and not much fat. Storage and Reheating Lamb soup with green salad can be stored in the refrigerator for up to 2 days. Reheat only what you consume, on low heat, stirring gently. Do not let it boil again strongly, so the eggs in the soup do not curdle. After two days, the taste changes and it is not as good.

Lamb soup recipe with green salad

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