Lamb soup recipe with sour cream and tarragon

Lamb soup with sour cream and tarragon – a delicacy that combines tradition with the aromatic flavors of spring. This recipe is not just a simple dish, but a true culinary story inspired by the recipes of the most skilled chefs, such as Horia Virlan. A soup that takes us back to family meals, to evenings spent around the table, savoring unforgettable moments.

Preparation time: 30 minutes
Cooking time: 1 hour
Total time: 1 hour and 30 minutes
Number of servings: 4-6

Ingredients:

- 500 g lamb bones (for a rich flavor)
- 200 g lamb meat (preferably young meat, for tenderness)
- 1 onion (for flavor)
- 1 carrot (for sweetness)
- 1 parsley root (adds a note of freshness)
- 1 small celery (for a deep taste)
- 1 bunch of green onions (for extra flavor)
- 1 bunch of fresh parsley (chopped, for garnish)
- Tarragon (a few sprigs, for a specific taste)
- 1 tablespoon of rice (helps thicken the soup)
- 2 egg yolks (for creaminess)
- 200 ml sour cream (for a rich flavor)
- Salt (to taste)
- Pepper (freshly ground, for a more intense taste)
- 250 g sorrel (optional, for a tangy note)

About the ingredients:

Lamb bones are essential for obtaining a rich and flavorful broth. Young lamb meat adds tenderness, while fresh vegetables enhance the taste. Tarragon is a key ingredient, giving the soup a distinct aroma, typical of traditional dishes. Sorrel, if used, will add a tangy note, perfect for balancing the richness of the sour cream.

Step-by-step instructions:

1. Preparing the meat: Start by cutting the lamb meat into small pieces. Place the bones and meat in a large pot with boiling water and blanch them for 7-8 minutes. This step helps remove impurities and achieve a clear broth.

2. Skimming: After blanching the meat, remove it from the water and rinse it under cold running water. Then, return it to the pot with fresh water. Add salt and peppercorns. Bring back to a boil and skim the soup to remove any remaining impurities.

3. Adding the vegetables: Once the soup stops bubbling, peel and chop the vegetables (onion, carrot, parsley root, and celery) into small cubes or grate them. Add the vegetables and the washed rice to the pot. Let it simmer for 15 minutes.

4. Sorrel and tarragon: If you decided to use sorrel, now is the time to add it to the pot. Let it cook together with the other ingredients. Also, add the finely chopped tarragon to give the soup its characteristic flavor.

5. Thickening the soup: In a separate bowl, whisk the egg yolks with the sour cream. Turn off the heat under the soup and take a ladle of broth, gradually adding it to the egg yolk mixture, stirring constantly to avoid coagulation. Then, pour the mixture back into the pot, stirring well to combine.

6. Finalizing: Season with salt and pepper to taste. Let it simmer gently for another 5-10 minutes to allow the flavors to meld.

7. Serving: The lamb soup is served hot, sprinkled with chopped fresh parsley on top. It is delicious alongside fresh chili peppers, which add a touch of spice.

Useful tips:

- For a deeper flavor: You can add a few whole black peppercorns or a few bay leaves during cooking.
- Vegetarian option: Replace the lamb meat with mushrooms and use vegetable broth to create a delicious soup suitable for vegetarians.
- Alternative serving: You can accompany the soup with a slice of homemade bread or crunchy croutons for added texture.

Nutritional information:

This soup is rich in protein due to the lamb meat and contains many vitamins and minerals from the vegetables. The sour cream adds healthy fats, while sorrel is an excellent source of vitamin C. A serving of soup (approximately 300 ml) contains about 250-300 calories, depending on the amount of sour cream used.

Frequently asked questions:

- Can I substitute sorrel?: Yes, you can use lemon or vinegar to add a tangy note if you don’t have sorrel available.
- Can the soup be prepared in advance?: Absolutely! Lamb soup can be stored in the refrigerator for 2-3 days, and the flavor improves as the ingredients meld together.
- What drinks pair well?: Lamb soup pairs excellently with a dry white wine or a fragrant herbal tea that complements the flavors.

Enjoy your lamb soup with sour cream and tarragon! This recipe is not just a meal but a culinary experience that will bring joy and warmth to the hearts of your loved ones. Savor each spoonful and let yourself be carried away by the fine tastes and delicate aromas!