Lamb soup recipe with tarragon and sour cream

Name: Lamb soup recipe with tarragon and sour cream
Ingredients: Ingredients lamb bones (I used ribs and backbone) 2 carrots 1 parsley root 1 small celery (a slice) 1 large onion 1 lemon tarragon vinegar salt a bunch of orache tarragon

Soups - Lamb soup recipe with tarragon and sour cream by Tudorita O. - Recipia

Lamb soup with tarragon and sour cream Every spring, when I find fresh lamb, I make this soup with tarragon and sour cream. We always have tarragon at home - I keep it in jars with coarse salt or vinegar, as it gives a special flavor to the soup. The lamb bones, usually ribs or back, are cleaned well, and the soup comes out clear and tasty. I started making this recipe after I saw it was one of the most requested during Easter meals. Quick Info Total time: about 1 hour and 10 minutes Preparation time: 15-20 minutes (depends on how quickly the meat is cleaned) Cooking time: 40-50 minutes Servings: 6-8 Difficulty: medium Recipe type: traditional Romanian soup, usually for Easter or special occasions Ingredients lamb bones (usually ribs and back, about 1-1.2 kg) 2 carrots 1 parsley root 1 small slice of celery 1 large onion 1 bell pepper (yellow or red) 1 bunch of orach tarragon (ideally preserved in salt or vinegar) juice of 1 lemon a little tarragon vinegar (to taste) salt (preferably flavored salt with tarragon, if available) sour cream for serving Preparation method 1. Clean the lamb bones thoroughly, wash them under cold water, and then scald them: put them in boiling water for 3 minutes. After that, drain and rinse with warm water to eliminate the smell and achieve a clear broth. 2. Chop the onion, bell pepper, and orach finely. Slice the carrots, parsley, and celery into rounds or cubes, as preferred. 3. In a large pot, bring the lamb bones to a boil along with all the chopped vegetables. Add a little finely chopped tarragon. Cover with cold water, enough to cover the ingredients. 4. The soup is boiled over medium heat. After 30 minutes, check if the lamb is tender with a fork. Lamb cooks relatively quickly, but the time may vary depending on how young the lamb is or how thick the bones are. 5. When all the ingredients are cooked, towards the end, add the lemon juice, tarragon-flavored salt (or regular salt if you don’t have it), a little tarragon vinegar, and another handful of fresh or preserved tarragon, chopped. Let everything cook for another 2-3 minutes. 6. Turn off the heat, cover the pot, and let the soup sit covered for another 5 minutes for the flavors to combine. 7. Serve hot, with sour cream to taste. Why I make this recipe often Lamb soup with tarragon is one of those recipes that my family asks for every time they get fresh lamb. It's quick to make for a meat soup and has a balanced, tangy, and aromatic taste. The tarragon makes the difference, especially when added at the end. Tips and variations Tips If you have tarragon in vinegar, don’t add it all at once - taste it, as it can become too sour. If you want a clearer soup, skim off the foam a few times at the beginning of the boiling. Lamb bones may have fat residue; at the end, if necessary, degrease the soup with a spoon. Substitutions Orach can be omitted if you don’t have it, but it adds freshness. Tarragon preserved in salt or vinegar is ideal, but you can also use fresh, just add more and add it at the end. Tarragon vinegar can be replaced with a little regular vinegar, but the flavor will not be the same. Variations You can add more vegetables (e.g., a little parsnip), but it’s not mandatory. Some also add a diced potato, especially if they want a heartier soup, but it’s not traditional. If you want a richer version, add an egg yolk mixed with sour cream at the end, but mix carefully so it doesn’t curdle. Serving ideas I serve it simply, with sour cream on the side, so everyone can add as much as they want. Fresh bread goes well alongside, or flatbread. If you have extra greens (parsley or lovage), sprinkle a little on top at the end. Frequently asked questions 1. Can I use boneless lamb meat? You can, but the soup will not have as much flavor. The bones give aroma and consistency to the broth. 2. Can I make this soup with other meat? The original recipe is with lamb, but if you don’t have it, it can also be made with pork or even young beef. However, the flavor will not be the same, and you will need to adjust the cooking times. 3. What can I do if I don’t have tarragon in vinegar? Use fresh or dried tarragon and add regular vinegar to taste at the end. If you want, let the tarragon sit in vinegar for a few minutes before adding it to the soup. 4. What do I do if the soup is too sour? Add more hot water and adjust the salt, or add a little extra sour cream when serving. 5. Can I freeze lamb soup? I do not recommend it, as the sour cream and tarragon lose their texture and flavor when frozen. It’s better to keep it in the refrigerator and consume it within 2 days. Nutritional values (estimate for 1 serving, without bread or sour cream) Calories: approximately 180-220 kcal Protein: 15-18 g Fat: 10-13 g Carbohydrates: 8-10 g Guideline values. The content depends on how fatty the bones used are and how much sour cream you add when serving. Storage and reheating Lamb soup can be stored in the refrigerator for a maximum of 2 days, in a covered pot. It reheats easily over low heat without boiling hard. The sour cream is added when serving, not when reheating, to prevent curdling. If there’s leftover soup already mixed with sour cream, heat it very gently and stir constantly.

Lamb soup recipe with tarragon and sour cream

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