Ciorbă de ied cu leuștean

Ingredients

• 700 g bone-in kid meat
• 500 ml water
• 1/2 teaspoon salt
• 2000 ml water
• 1 medium onion (150 g)
• 2 medium carrots (200 g)
• 1 parsley root (80 g)
• 2 medium potatoes (300 g)
• 1 teaspoon salt
• 1 egg
• 45 g full-fat sour cream (at least 20% fat)
• 15 g fresh lovage
• 1 hot pepper (optional)

Preparation

1. Take the sour cream out of the fridge 15 minutes before using it. Pat the bone-in meat dry with paper towels, then bring it to a boil in 500 ml water with 1/2 teaspoon salt. After 3-4 boils, about 2 minutes over high heat, drain the water and rinse the bone. 2. Put the meat in the soup pot, pour in 2000 ml water and add the onion, carrots, parsley root and potatoes, peeled and finely chopped. Add 1 teaspoon salt and simmer over low heat for 60 minutes, until the vegetables are soft and the meat comes easily off the bone. 3. Turn off the heat and let the soup cool for 10 minutes. Remove the bone, pull off the meat and return it to the pot. 4. Beat the egg with the sour cream. Gradually add a few spoonfuls of hot broth, stirring, then pour the egg mixture into the pot and stir until combined. 5. Wash and chop the lovage, then add it to the soup and cover the pot. Heat over low heat for 3 minutes without letting the broth boil. Serve with the hot pepper on the side, if you like.