Lamb Soup Recipe

Name: Lamb Soup Recipe - Cleopatra E.
Ingredients: Lamb meat (about 500 g) Vegetables: 3 carrots; parsley; a little celery; bell pepper (different colors if possible); 1/2 small zucchini; a handful of green peas; 1/4 spring cabbage; 1 large onion; 1/4 leek; 3 potatoes 1 cup of rice 1 jar of sour cream (150 g); 1 tablespoon of flour; 1 egg yolk vinegar to taste; salt; pepper; lovage or fresh parsley

Soups - Lamb Soup Recipe by Cleopatra E. - Recipia

In my family, lamb soup is never missing at Easter. I've never compromised on this dish, especially since everyone knows that there is no celebration without a big pot of soup. I have tried the recipe in various forms, but I always return to the classic combination of meat with bones and plenty of fresh vegetables. Quick Info Total time: approximately 2 hours Preparation time: 30 minutes Cooking time: 1.5 hours Servings: 6 Difficulty: medium Recipe type: traditional Easter soup Ingredients 500 g lamb meat (with bones, if available) 3 carrots 1 small parsley root A little celery root 1 bell pepper (ideally in multiple colors) 1/2 small zucchini 1 handful of green peas 1/4 spring cabbage 1 large onion 1/4 leek 3 potatoes 1 small cup of rice 150 g sour cream 1 tablespoon of flour 1 egg yolk Vinegar or pickle juice (to taste) Salt, pepper Lovage or fresh parsley (depending on what you have or prefer) Preparation method 1. Clean the lamb meat and cut it into suitable cubes. Wash well and place it in a large pot with cold water. 2. Bring to a boil. When foam starts to form on the surface, skim it off with a ladle. Add salt and let it simmer on low heat for about an hour, until the meat is tender. 3. Meanwhile, prepare the vegetables: cut the carrots, parsley, celery, and bell pepper into small cubes; chop the onion finely, slice the leek thinly; finely chop the cabbage, and peel and cube the potatoes, then place them in cold water until use. Cut the zucchini into cubes as well. 4. After the meat is cooked, add the vegetables in this order: root vegetables (carrots, celery, parsley, bell pepper), onion, leek, peas, and cabbage. Add the potatoes and zucchini later, when the first vegetables start to soften. 5. When all the vegetables are almost done, add the washed rice and let it boil for a few minutes until it is ready. 6. Adjust the soup with salt and pepper. Meanwhile, mix the sour cream with the flour and egg yolk. Take a little hot liquid from the soup and gradually pour it over this mixture while stirring continuously, then pour the entire mixture into the pot, stirring well. 7. Add vinegar or pickle juice to taste. Finally, add plenty of lovage or, if you don't have it, chopped fresh parsley. 8. Turn off the heat and let the soup sit for a few minutes before serving. Why I make the recipe often It's a dish that is quite easy to make, and if you have good lamb meat, you can't go wrong. I think that, besides the sour and fresh taste, the fact that I can use whatever I find in the fridge for vegetables is an advantage. It keeps well in the fridge for the next day. Tips and Variations Tips - Carefully skim the foam to keep the soup clear. - Cut all vegetables to approximately the same size so they cook evenly. - Always incorporate the sour cream with hot liquid first to prevent curdling. Substitutions - Vinegar can be replaced with pickle juice, depending on your preference or what you have on hand. - If you can't find lovage, fresh parsley is fine. - It can also be made without leek or zucchini if you don't have them. Variations - You can add or remove vegetables you don't like. The soup works well without peas or cabbage. - For a different taste, you can add green garlic or even green onion tops if you have them. Serving Ideas - It's good with pickled or fresh hot peppers, depending on your preference. - It can be served with homemade bread. Frequently Asked Questions 1. Can I use only boneless meat? Yes, but it will be tastier with bones. If you don't have any, it's fine without. 2. Can I omit the rice? Yes, but it will be a clearer and lighter soup. The rice helps with the consistency. 3. What kind of sour cream is suitable? I use sour cream with 20-25% fat. If it is too low-fat, it risks curdling when boiled. 4. How much vinegar do I put in? I add a little at a time, tasting occasionally. Usually, one to two tablespoons for a large pot is sufficient. 5. Can I make the soup without zucchini? Yes. The zucchini adds freshness, but it is not essential. Nutritional Values Estimated per serving (from 6 servings): Calories: 220-260 kcal Proteins: 14-16 g Carbohydrates: 18-22 g Fats: 10-14 g Values are approximate and may vary depending on the meat used and the amount of sour cream. Storage and Reheating The soup keeps well in the fridge, in a covered container, for up to 2 days. Reheat on low heat, stirring. After adding the sour cream, I do not recommend boiling it too much, as it may curdle. If there are leftovers, it can be reheated the next day, even in the microwave, but the taste is better when warmed on the stove.

Lamb Soup Recipe

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