Lamb soup recipe

Name: Lamb soup recipe
Ingredients: 1 kg lamb meat; 1 carrot; 1 bunch of parsley root; 1 bunch of chard; 1 bunch of spinach; 1 bunch of green onions; 1 egg for soup dressing; 3-4 tablespoons of sour cream; 1 tablespoon of salt; 1 liter of wheat bran borscht; 1 bunch of parsley; 1 bunch of lovage; 4-5 tablespoons of flour for homemade noodles + 1 egg; bell pepper; 2 tablespoons of tomato paste.

Soups - Lamb soup recipe by Zoe F. - Recipia

I have made lamb soup several times, especially when there is leftover meat after Easter or when I find good pieces of lamb at the butcher. This recipe doesn’t require much philosophy, but it’s important to prepare all the vegetables in advance so you don't rush during cooking. Fresh wheat bran bors has the right taste, and spring greens really make a difference, so I add them all at the end when they are still vibrant. Quick Info Total time: about 2 hours Preparation time: 20-30 minutes (portioning meat, cleaning and cutting vegetables, making noodles) Cooking time: 1.5 hours Servings: 6-8 Difficulty: medium (involves cutting meat, making homemade noodles, thickening the soup) Recipe type: traditional Romanian soup, suitable for holidays or weekends Ingredients 1 kg lamb meat (can be with bone – neck, ribs, shoulder) 1 carrot 1 bunch parsley root (about 2-3 small pieces) 1 bunch sorrel 1 bunch lamb's quarters 1 bunch green onion 1 egg (for thickening the soup) 3-4 tablespoons sour cream 1 tablespoon salt (or to taste) 1 liter wheat bran bors 1 bunch fresh parsley 1 bunch lovage 4-5 tablespoons flour (for homemade noodles) 1 egg (for noodles) 1 bell pepper (any color) 2 tablespoons tomato paste Preparation method 1. Wash the lamb meat well and cut it into suitable pieces for soup. Place it in a large pot with cold water, about 3-3.5 liters, to get a clear broth. 2. Put the pot on the heat, and once it starts to boil, skim the foam carefully. When the foam has gathered, add a tablespoon of salt. Let it boil for a few more minutes, about 15 minutes. 3. Meanwhile, peel and slice the carrot into rounds. Cut the parsley root lengthwise or into cubes, depending on how it feels. After the meat has boiled a bit, add the carrot and parsley root to the pot. 4. After about 5 minutes of boiling the vegetables, add the diced bell pepper. 5. Slice the green onion into rounds, wash the sorrel and lamb's quarters well, and chop them coarsely, just enough so they aren't too long. Set them aside to add later. 6. Mix 2 tablespoons of tomato paste with a little water, then add the paste to the soup after the vegetables have boiled for about 10-15 minutes. 7. Separately, bring the bors to a boil in a small pot. When it boils, add it to the soup and let it simmer for about 3 more minutes. 8. Meanwhile, quickly make the homemade noodles. Beat the egg with a pinch of salt, gradually add flour until a firm dough forms. Roll out a thin sheet and cut thin noodles as best as you can. If I’m not in the mood, I make them by eye and make them thicker. 9. Add the noodles to the soup, stir gently, and let it boil for 4-5 minutes until done. 10. Finally, turn off the heat. Beat the egg separately for thickening, mix it with the sour cream, then gradually add a few ladles of hot liquid over this mixture to prevent it from curdling. Pour everything back into the pot, stir gently. 11. Add the finely chopped greens (parsley and lovage), stir, and let the soup sit covered for a few minutes before serving. Why I make this recipe often It’s a hearty soup that turns out well with other types of meat if I don’t have lamb. The spring greens give it a fresh taste. I like that I can use leftover lamb roast or meat with bones. When I have real bors, I don’t let the season pass without making it. Tips and variations Tips - Skimming at the beginning is important for a clear soup. - I boil the bors separately so it doesn’t stop the boiling in the pot when I add it. - Homemade noodles cook quite quickly – if you make them too thick, let them cook for another 1-2 minutes. - When thickening, I always gradually add hot liquid over the egg and sour cream. Substitutions - You can use chicken or beef if you don’t have lamb. - If you don’t have wheat bran bors, you can use bottled bors, but the taste will differ. - Homemade noodles can be replaced with simple short pasta (only if you don’t have time to make them). Variations - Sometimes, I also add a small potato if I want it to be heartier. - If I don’t have sorrel or lamb's quarters, I can omit them, but the soup is greener and tastier with them. - It can also be soured with lemon juice or vinegar, but it won’t taste as authentic. Serving ideas - I serve it hot, with freshly chopped lovage on top. - It goes well with fresh or pickled hot peppers, served separately. - Sometimes I add extra sour cream at serving, according to everyone’s taste. Frequently asked questions 1. Can I use only boneless meat? Yes, but the bone gives a better flavor to the soup. If you only use lean meat, the broth might be less rich. 2. What do I do if I don’t have wheat bran bors? You can sour the soup with lemon juice or a little vinegar, but it will have a different taste. Alternatively, use bottled bors. 3. Can I omit the sour cream for thickening? Yes, if you don’t want sour cream, you can thicken it just with the egg. The soup will be more sour and less creamy. 4. How long does the soup keep in the fridge? It keeps well for 2-3 days in the cold. If it has homemade noodles, they can absorb the broth, but this can be fixed with a little boiled water when reheating. 5. Can I make the noodles a day in advance? Yes, you can make them and let them dry a bit before using, so they don’t stick together. Nutritional values (approximate) One serving (without bread) has approximately: - Calories: 220-250 kcal - Protein: 18-20 g - Carbohydrates: 15-18 g (including noodles and vegetables) - Fats: 10-13 g (from meat and sour cream) Values vary depending on the proportion of fatty meat and how much sour cream you use. It is a balanced soup, with protein and fiber from vegetables and greens. Storage and reheating Lamb soup can be stored in the fridge for up to 3 days. Homemade noodles can absorb the broth during storage – if the soup reduces, add a little boiled water when reheating, then adjust the salt if necessary. I do not recommend freezing, as the texture of the noodles and greens will not be the same after thawing.

Lamb soup recipe

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