Romanian lamb ciorbă with tarragon

Name: Romanian lamb ciorbă with tarragon
Ingredients: 8 pieces lamb ribs; 2500 ml water; 1 medium carrot (80 g); 1 medium onion (150 g); 1 parsnip root (100 g); 100 g celery; 30 g bell pepper; 50 g rice; 200 ml tomato juice; 1/2 teaspoon dried tarragon; 300 ml bors; 1 teaspoon salt; 1 egg; 15 g fresh lovage

Soups - Romanian lamb ciorbă with tarragon by Tincuta A. - Recipia

Romanian lamb ciorbă with tarragon for Easter has a gently sour bors broth, soft vegetables and rice, and the meat cooks until it easily pulls away from the bone. The tarragon stays in the background, behind the green flavor of lovage, while the egg gives the broth a little body; I like to put a rib on my plate too, with meat still clinging to the bone. Prep: 25 minutes. Cook: 65 minutes. Rest: 5 minutes. Total time: 95 minutes. Serves: 4. About 360 kcal and 27 g protein per serving.

Ingredients

8 pieces lamb ribs
2500 ml water
1 medium carrot (80 g)
1 medium onion (150 g)
1 parsnip root (100 g)
100 g celery
30 g bell pepper
50 g rice
200 ml tomato juice
1/2 teaspoon dried tarragon
300 ml bors
1 teaspoon salt
1 egg
15 g fresh lovage

Preparation

1. Pat the lamb ribs dry with paper towels. Put them in a 5 l pot with 2500 ml water, bring to a boil and skim off the foam. Let the meat cook for 25 minutes, until it is halfway cooked. 2. Peel and wash the carrot, onion, parsnip, celery and pepper, then finely chop them. Add the vegetables to the pot and cook for 15 minutes, until the carrot softens. 3. Rinse the rice and add it to the soup. Cook for 5 minutes, until the grains are halfway cooked. 4. Pour in the tomato juice and add the tarragon. Let the soup cook for 10 minutes. 5. Boil the bors separately for 5 minutes, then pour it into the pot. Season with salt and cook the soup for another 5 minutes, until it comes back to a gentle boil. 6. Beat the egg with a fork in a bowl. Turn off the heat and pour the egg into the soup, stirring with a wooden spoon. 7. Wash and chop the lovage. Let the soup cool for 5 minutes, then add the lovage.

Notes

Keep covered in the fridge for up to 3 days; the rice will absorb more broth, so you can thin the soup with 50 ml water when reheating. Serve it with bread, ready for dipping into the sour broth. Thick rib pieces may need another 10 minutes of cooking before you add the vegetables. Taste the bors before seasoning with salt, as some varieties are already salted. If using fresh tarragon, use 1 teaspoon chopped instead of 1/2 teaspoon dried; the egg makes the soup unsuitable for anyone avoiding eggs.