Lamb soup

Lamb soup with vegetables

Lamb soup is a traditional dish that combines the fresh flavors of vegetables with the tenderness of lamb meat. This recipe not only offers a unique taste but also brings with it family memories, festive meals, and unforgettable moments spent with loved ones. Whether it's a special celebration or an ordinary day, lamb soup is the perfect choice to bring a touch of warmth to our hearts.

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

Ingredients:
- 1.5 kg lamb meat (bones and meat)
- 4 medium onions
- 2 carrots
- 3-4 potatoes
- 1 parsnip
- 1 cup of rice
- 100 g noodles
- 2 eggs
- 1 liter of borscht
- 1 bunch of vegetables (dill, parsley, celery)
- 1 bunch of lovage
- 1-2 tablespoons of Delikat (or other seasoning to taste)
- Salt and pepper to taste

Preparation:

Step 1: Preparing the ingredients
We start by thoroughly washing all the lamb meat, cleaning it of any impurities. We cut the meat into suitable pieces, then move on to the vegetables. The onions are finely chopped, the carrots and parsnip are grated, and the potatoes are cut in half. These vegetables will add flavor and texture to our soup.

Step 2: Boiling the meat and vegetables
In a large pot, we add about 3 liters of water and put the lamb meat to boil. It is important to let the meat simmer on low heat, so it retains its juiciness. Once it starts boiling, we add the onion, carrots, parsnip, and potatoes. These vegetables will perfectly combine with the flavor of the meat.

Step 3: Adding rice and noodles
After about 30 minutes, when the meat is almost cooked, we take care of the rice. We rinse the rice under cold running water to remove excess starch, then add it to the pot. After another 10 minutes, we add the noodles, which will complete the texture of the soup. Finally, we add the Delikat, borscht, and season with salt and pepper to taste.

Step 4: Finishing the soup
When all the ingredients are well cooked, we beat the two eggs in a bowl, then gradually add them to the pot, stirring gently to form egg curds. This step will add a creaminess to the soup. Once we finish, we turn off the heat and sprinkle finely chopped lovage on top, adding a touch of freshness.

Step 5: Serving
Lamb soup is served hot, with a slice of fresh bread on the side. It is also wonderful with a teaspoon of sour cream, which can add a richness. We recommend pairing it with a glass of dry white wine or a fruit compote, which will balance the intense flavors of the soup.

Practical tips:
- Substitute lamb with beef or chicken for a lighter version.
- Instead of classic noodles, you can use homemade pasta for a more rustic texture.
- Lamb soup can be kept in the fridge for 2-3 days and can be frozen for later consumption.

Nutritional benefits:
Lamb soup is rich in protein due to the meat, and the vegetables provide plenty of essential vitamins and minerals. A serving of soup contains approximately 300-400 calories, depending on the amount of meat and vegetables used. This is an excellent choice for a hearty and nourishing lunch.

Frequently asked questions:
1. Can I use store-bought borscht?
Yes, store-bought borscht is a convenient option, but for a more authentic taste, I recommend homemade borscht.
2. How can I adjust the acidity of the soup?
If you prefer a less sour soup, reduce the amount of borscht or add a tablespoon of sugar to balance the taste.
3. What other vegetables can I add?
Bell peppers, zucchini, or even peas are also suitable, depending on your preferences.

This lamb soup not only delights the taste buds but also brings a sense of comfort and warmth, perfect for evenings spent with family. I hope you succeed in preparing it and enjoy every spoonful! Bon appétit!